How many know how to make their own vinegar? It is so nice to know what you eat without danger of ruining your stomachs. To make the vinegar I fill a two-quart can with apple parings, cores, seeds and all. Pour water over it and let it stand and ferment for about a week. Then I pour the water off and put in fresh peelings. Do this about four times. Then I put in two tablespoons of sugar, brown, preferred, and let it ferment. If you have some “mother” put it in, though this is not necessary.

Some may not know what the “mother” is. It is the thick slimy substance which forms in vinegar after it has stood for a while. By the addition of this almost any slightly acid liquid can be made into vinegar. We have made cider vinegar in a very similar manner, but there was no pouring off of water.