Take gooseberries, when full ripe, mash them in a tub or marble mortar, and to every quart of the mashed fruit, put three quarts of water, stir the pulp well together, let it stand 24 hours, and press it through a coarse bag. To every gallon of the strained liquor add four pounds of brown sugar, or four pounds and a half of honey, the latter is preferable; put the mixture into a barrel, which it should fill about three fourths, and add to eight or nine gallons of it one pint of good ale yeast; cover the bung hole of the cask with a slate, to exclude dust, and place the barrel in the sun in summer, or a little away from a fire in winter. The mixture will soon begin to ferment; keep up the fermentation by keeping the liquor at the same temperature, till the taste and odour indicate that the vinegar is complete. When the liquor has become perfectly clear, draw it off into bottles. It will keep much better if it be heated nearly to the boiling point, which is best accomplished by putting the bottles containing it in a saucepan with water, and causing the water to boil for about one quarter of an hour. When this has been done, remove the bottles, and when quite cold cork them. Earthenware bottles are much less liable to crack, during this process, than glass bottles.
Take a pound of fine gathered red raspberries, mash them in a wooden bowl, or earthenware pan, add to the pulp a pint and a half of vinegar; make the mixture boiling hot, and strain it through a flannel bag. To every pint of liquor add a pound of lump sugar, suffer it to simmer in an earthen pipkin for about five minutes, and remove the scum as it rises. When cold put it into dry bottles.
Or, better mash the raspberries, suffer them to ferment till the juice separates from the pulpy matter; then add to a pint of the mass a pint and a half of vinegar, let it simmer for a few minutes, and strain it through a flannel.
Tarragon Vinegar Mint Vinegar Eschallot Vinegar Burnet Vinegar
Put an ounce of red chillies, (capsicum) cut into small pieces, into a bottle containing a pint of vinegar, stop the bottle close, and suffer the chillies to macerate for eight or ten days, and then strain off the clear infusion. Tarragon, mint, or burnet vinegar may be made in a similar way, by suffering four ounces of fresh gathered tarragon, mint, or burnet, (or three ounces) eschallots, to macerate for eight or ten days in a quart of vinegar.