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field. By this management I scarcely ever miss of a Ifull corp, which covers the whole land, choaks theweeds, and serves as excellent manure for the wheat thatis to follow.

“ I have always fcund that this husbandry suc-ceeded best in light, hungry, sandy, or gravelly loams; <and a brother of mine, who lives in Bedfordshire, tellsme it does very well on a chalky foil, provided there isany heart in it.

" The time I choose to plough in the vetches is justafter the blossom fades, and the kid begins to form ; andit is really surprising to see what a strong fermentationthey raise in the soil.

" I have sometimes had my crops so heavy that I havebeen obliged to mow, or hook up, the vetches before Icould plough the land: but this is not often the cafe;when it is, the farmer has reason to rejoice.

“ There are, as I hinted in the beginningof this account,scarcely any soils but the vetch will thrive in, though everso various in their nature. I am an old man, and in thecourse of many years experience have sown vetches oftenon a sandy and gravelly loam, a chalk, though not forploughing-in, a gravel, a low damp clay, and a perfectbrown loam. On all these varieties of soil have they suc-ceeded with me ; but I must note, that the farmer mayexpect a larger crop from a gravel (I do not mean a puregravel) that has some heart and strength in it, than fromthe finest loam, which has been, by a long-continuedcourse of bad culture, starved and impoverished.

“ The large vetch may be sown in January, February,March, April, or even the beginning of May, when de-signed for green fodder ; but I would, by all means, havethe industrious farmer avoid sowing it before Christmas,for it is a tender plant, and if hard frost ensue, he maychance to lose his crop,” Museum Rujlicum t vol. III.page i8z.

VINEGAR, an acid penetrating liquor, prepared fromwine, cyder, beer, &c. of considerable use both as a me-dicine and sauce.

The process of turning vegetable matters to vinegar,is thus delivered by Dr. Shaw : take the skins of raisins,after they have been used in making wine; and pourthree or four times their own quantity of boiling waterupon them, so as to make a thin aqueous mixture. Thenset the containing caste, loosely covered, in a warmerplace than is used for vinous fermentation ; and the li-quor in a few weeks time will become a clear and soundvinegar; which being drawn off from its sediment, andpreserved in another cask, well stopped down, will con-tinue perfect, and fit for use.

This experiment shews us a cheap and ready way ofmaking vinegar from refuse materials; such as husksof grasses, decayed raisins, the leees of wine, grounds ofale, beer, &c. which are frequently thrown away as use-less. Thus, in many wine countries, the marc, rape,or dry pressing of grapes, arc thrown in heaps, and suf-fered to putrefy unregarded, though capable of affording asgood vinegar as the wine itself. In some places they burycopper-plates in these husks, in order to make verdigrease ;but this practice seems chiefly confined so the southernparts of France. Our present experiment shews us howto convert them to another use; and the direction ex-tends to ./I the matters that have once undergone, or arefit to undergo, a vinous fermentation, for that all suchmatters will afford vinegar. Thus all our summer-^

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fruits in England, even black-berries; all the refusewashings of a sugar-house, cyder-preflings, or the like,will make vinegar, by means of water, the open air,and warmth.

The whole process, whereby this change is effected,deserves to be attentively considered ; and, first, the li-quor to be thus changed, being kept warmer than in vin-ous fermentation, it begins, in a few days, to grow thickor turbid ; and without throwing up bubbles, or makingany considerable tumult, as happens in vinous fermen-tation, deposits a copious sediment.

The effect of this separation begins to appear, first, onthe surface of the liquor, which gathers a white skinthat daily encreases in thickness, till at length it be-comes like leather ; and now, if continued longer in thisstate, the skin turns blue, or green, and would at lastgrow solid, and putrefy : therefore, in keeping down this' skin as it grows, and thrusting it gently down to the bot-tom of the vessel, consists much of the art of vinegarmaking, espe'cally from malt. For the difference be-tween vinous and acetous fermentation, See the articleFermentation.

Method of snaking CyderY inegar. The cyder (themeanest of which will serve the purpose) is first to bedrawn off sine into another vessel, and a quantity of themust, or pouz of apples, to be added : the whole is setin the son, if there be a conveniency for the purpose •*and, at a week or nine days end, it may be drawn oss-See Cyder.

Method of making Beer-V inegar. Take a middlingsort of beer, indifferently well hopped; into which, whenit was worked well, and is grown fine, put some rape, orhusks of grapes, usually brought home for that purpose :mash them together in a tub ; then, letting the rape fettle,draw off the liquid part, put it into a cask, and set it inthe sun as hot as may be (the bung being only coveredwith a tile, or state-flone) and in about thirty or fortydays, it will become a good vinegar, and may pass intouse as well as that made of wine, if it be refined, andkept from turning musty.

Or thus: to every gallon of spring, water add threepounds of Malaga-raisins ; which put into an earthen j arand place them where they may have the hottest sun fromMay till Michaelmas; then pressing all well, tun the li-quor up in a very strong iron-hooped vessel, to prevent itsbursting: it will appear very thick and muddy, whennewly pressed; but will refine in the vessel, and be asclear as wine.

Thus let it remain untouched for three months, besot*it be drawn off, and it will prove excellent vinegar.

Method of making Wine- Vinegar. Any sort of vinous liquor, being mixed with its own fæces, flowers, orferment, and its tartar, first reduced to powder: or ewith the acid and austere stalks of the vegetable frontwhence the wine was obtained, which hold a large pro*portion of tartar: and the whole being kept frequent ystirring in a vessel which has formerly held vinegar, 0set in a warm place full of the steams of the same, Wibegin to ferment a-new, conceive heat, grow four /degrees, and soon turn into vinegar. ,

The remote subjects of acetous fermentation are/ame with those of vinous; but the immediate fubjec s oit are all kinds of vegetable juices, after they have °_ nc >undergone that/er men tat ton which reduces them to £for it is absolutely impossible to make vinegar of mult, t