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《卷一》
102  | 凡釀醋時用料一石二斗為率小麥麩一石白秔米二斗先以小麥麩五斗水和停勻不宜過潤納甑中蒸至甚熟布葦箔上髙厚幾一寸擷蒼耳葉履於宻室中至七日已幽為黃則碎擊之後以小麦麩五斗視前和蒸乘時煑米二斗為飯與前後所蒸麥麩齊乘熱和納於大甕中手按平實中開一穴立之以篘毎料一斗計從篘口注水一斗甕口用背三四層厚綿紙羃固暴於日中過十四日啓視醋成則釃清㵼於鍋煎沸盡挹去其浮沫隨然紅烙鐵復於醋中調轉數次量注之以香油加之以炒鹽再煎二三沸熱貯於甕甕口用紙箬紧羃紙箬上又用柴灰覆厚藏久益釅而香若十四日醋尚未成則再封俟至二十一日須自六月中乘天日烈燥易暴醋熟而釀之也 |
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