dlars, services,
mulberries, unripe flowers, a slice of barley bread hot out of the
oven, or the blossoms of services in their season, dry them in the
sun in a glass vessel in the manner, of rose vinegar, fill up the
glass with clear wine vinegar, white or claret wine, and set it in
the sun, or in a chimney by the fire.

_To make Vinegar of corrupt Wine._

Boil it, and scum it very clean, boil away one third part, then put
it in a vessel, put to it some charnel, stop the vessel close, and
in a short time it will prove good vinegar.

_To make Vinegar otherways._

Take six gallons of strong ale of the first running, set it abroad
to cool, and being cold put barm to it, and head it very thorowly;
then run it up in a firkin, and lay it in the sun, then take four or
five handfuls of beans, and parch them on a fire-shovel, or pan,
being cut like chesnuts to roast, put them into the vinegar as hot
as you can, and stop the bung-hole with clay; but first put in a
handful of rye leven, then strain a good handful of salt, and put in
also; let it stand in the sun from _May_ to _August_, and then take
it away.

_Rose Vinegar._

Keep Roses dried, or dried Elder flowers, put them into several
double glasses or stone bottles, write upon them, and set them in
the sun, by the fire, or in a warm oven; when the vinegar is out,
put in more flowers, put out the old, and fill them up with the
vinegar again.

_Pepper Vinegar._

Put whole pepper in a fine clothe, bind it up and put it in the
vessel or bottle of vinegar the space of eight Days.

_Vinegar for Digestion and Health._

Take eight drams of Sea-onions, a quart of vinegar, and as much
pepper as onions, mint, and Juniper-berries.

_To Make strong Wine Vinegar into Balls._

Take bramble berries when they are half ripe, dry them and make them
into powder, with a little strong vinegar, make little balls, and
dry them in the sun, and when you will use them, take wine and heat
it, put in some of the ball or a whole one, and it will be turned
very speedily into strong vinegar.

_To make Verjuyce._

Take crabs as soon as the kernels turn black, and lay them in a heap
to sweat, then pick them from stalks and rottenness; and then in a
long trough with stamping beetles stamp them to mash, and make a bag
of course hair-cloth as square as the press; fill it with stamped
crabs, and being well pressed, put it up in a clean barrel or
hogs-head.

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