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THE PARK >Visitor Centres >Vinegar Room | |||||||||||||
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Vinegar Room |
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During the 19th century, the pickling was prepared in a tun with a tap, used for broaching. The mixture of vinegar, salt and water was emulsified with a small shovel and, when ready, used for marinating eels and small sandsmelts. In the following century, the pickling was prepared in tuns and barrels with different forms and capacity, which can now be seen in the Vinegar Room. |