but with an addition of a wine-glassful of whiskey to each bucket. The operation is repeated in the following order: At 4 P. M. as at 2 P. M., without an addition of whiskey; at 5 P. M., as at 3 P. M.; at 6 P. M. as at 4 P. M.; at 7 P. M. as at 5 P. M.; at 8 P. M. as at 4 P. M. Third Day. At 5 A. M. as at 3 P. M.; at 6 A. M. as at 2 P. M.; at 7 A. M. as at 3 P. M.; at 8 A. M. as at 2 P. M.; at 9 A. M. as at 3 P. M.; at 10 A. M. as at 2 P. M.; at 11 A. M. as at 3 P. M.; at 12 M. as at 2 P. M.; at 1 P. M. as at 3 P. M. As will be seen from the foregoing, at the even hours the 2 gallons are poured back without an addition of whiskey; while at the odd hours 1 wine-glassful of whiskey of 25 per cent. is added to every 2 gallons poured back over the contents of the tanks. This process is continued for 2 or 3 days more, after which the tanks will have become heated and the thermometer show a temperature of 86° to 100° F. The acidulating of the tanks is now finished and the regular fabrication is proceeded with. Three barrels are worked together so that barrels I., II., and III., and barrels IV., V., and VÍ., and so on, belong to one set. gallons of diluted whiskey of 7 per cent. Tralles. The same operation is repeated at 6 o'clock A. M. At 7 A. M. 2 gallons are drawn from each barrel, and poured back upon its contents. At 8A. M. 2 gallons are again drawn from each barrel. To the quantity drawn from No. I. is added pint of whiskey of 25 per cent. T., and is then poured upon the contents of No. II. That drawn from No. II., without an addition of whiskey, is poured upon those of No. I.; that drawn from No. III., to which has been added the same quantity of whiskey as to No. I., is poured back into the same barrel. At 10.45 A. M. 2 gallons are drawn from each barrel, and poured back over the contents. The operations are repeated as follows: At 12 M. the same as at 5 A. M.; at 1.45 P. M. the same as at 8.45 A. M.; at 3 P. M. the same as at 12 M.; at 4.30 P. M. the same as at 8.45 A. M.; at 6 P. M. the same as at 10.45 A. M.; at 7 P. M. the same as at 12 M.; at 8 P. M. the same as at 7 P. M. As will be seen ready vinegar is always taken from No. III. 6 times a day, namely at 5 o'clock,6,12,3,7, and 8, yielding daily about 16 gallons of 45° to 50°. The principal point in the manufact-It has, therefore, been recommended ure of vinegar is strict regularity. to replace the shavings by cork-waste. Should it happen that through an ir- The elasticity of cork is increased by regular pouring the temperature of the its becoming moist, and a compression barrels has sunk below 72° F., the of the filling need not be feared even in barrels must be allowed to stand quietly very deep barrels. In the cracks for 1 or 2 days until the proper temper- of the cork many small organisms are ature has been restored. A temperature found, and among them a large quanof 70° to 77° F. should always prevail tity of vinegar-bacteria, in consequence in the factory, and one of 86° to 104° of which barrels filled with cork-waste F. in the barrels. The vinegar should become quickly acidulated. be immediately conveyed into the cellar. It is first stored in uncovered barrels, filled loosely with shavings, where it remains for 2 days, and is then drawn off into storing-barrels. Fig. 46. Concentration of Vinegar by Means of Calcium Chloride. Two glass vessels, one containing vinegar and the other calcium chloride, are placed in a glass holder. The vinegar gradually yields water to the calcium salt. To Prepare the Yellow Color for Coloring Vinegar. Melt 250 parts of pulverized white sugar in a boiler over a clear fire. When the syrup is thick enough to drop slowly from the stirring implement add 1000 parts of water, and after mixing this thoroughly with the sugar syrup the color is ready for use. To Prepare Acetic Ether. Place 600 parts of sodium acetate in a tubulated glass retort; pour over it 420 parts of crude sulphuric acid mixed with 340 parts of spirit of wine, and distil until 370 parts of fluid have passed over. Then compound the distillate with a solution of potassium acetate in water until the ether is separated, and rectify this over 5 parts of calcined magnesia. Quick Vinegar Process. Mix alcohol of 80 per cent. with 6 parts of water Plunging "Vinegar Producers." In and robo part of yeast, or some other ferthe vessel A (Fig. 46) moves a plunger Ement containing nitrogen, and heat the provided with a perforated bottom. It is filled with shavings and periodically immersed in the vinegar-stock contained in A. The air enters through the aperture C, and passes out through the pipe F. A and E are hermetically closed by the rubber ring D, fastened either to A or E. Utilization of Cork-waste in the Manufacture of Vinegar. The wood shavings generally used in the manufacture of vinegar act vigorously for some time, but lose perceptibly in efficiency. This is explained by the fact that the shavings as soon as permeated with the fluid press down the layers beneath them by their increased weight, and thus prevent a free access of air. mixture to about 80° F., and cause it to trickle from cords fastened to a shelf placed over beech-wood shavings soaked in vinegar and packed in a cask bored with holes to permit a circulation of air. The oxidation of the alcohol soon raises the temperature to about 100° F., which occasions a free circulation of air among the shavings. The mixture is passed 3 or 4 times through the cask, and in about 36 hours the conversion into vinegar is completed. The oxidation of the alcohol in this process is found to be arrested by the presence of essential oils, or of creosote and similar antiseptic substances. Production of Vinegar by Means of Bacteria. The process first introduced by Pasteur consists in planting (sowing) | perceptible. The practical yield of acetic acid bacteria (mother of vinegar) acetic acid is less than that promised upon a mixture of wine and vinegar, or by theory. The loss of alcohol by this water with 1 per cent. of acetic acid and method amounts to 10 to 15 per cent., 2 per cent. of alcohol and mineral nour- while, when casks filled with shavings ishing salts, and, after the conversion are used, it is from 12 to 15 per cent. in into acetic acid of half the alcohol the production of ordinary acetic vinused, adding alcohol daily in small egar spirit of 23 per cent.; 2 per cent. portions until the fluid contains enough by volume of alcohol furnished acetic of it to give the vinegar the degree acid of 1.7 to 1.8 per cent., the producdemanded in commerce. In order to tion of stronger vinegar requiring thereadd the alcoholic fluid without de- fore an addition of alcohol. This must stroying the bacteria by immediate only be done when but to of 1 per contact, two gutta-percha tubes per- cent. of alcohol is present in the mixtforated on the sides are fastened upon ure, and the fluid coming in contact the bottom of the vat. with the bacteria must never contain over 0.5 per cent. of alcohol, since, as Pasteur has already shown, a too strong addition of alcohol may easily destroy the formation of vinegar. The alcohol to be added is distributed in the fluid by means of a strong perforated porcelain tube reaching from the bottom of the vat to the surface of the fluid; not more than fo of 1 per cent. should be added daily. When the vinegar has acquired the desired degree of strength it is drawn off into a clarifying vat in order to free it from turbidity caused by adhering particles of the plant. The other vat is then thoroughly cleansed with brushes and charged anew. The principal requisites for the success of the operation are pure bacteria seed, a uniform temperature of 86° F., and a well-regulated addition of alcohol. By strictly observing these precautions this new process can be very easily carried out, and offers the following advantages: 1. It produces vinegar in one-half the time of any quick process formerly used. Ten vats yield daily as much acetic acid as 3 barrels 9 feet high,filled with shavings; but the cost of ten vats, with all appurtenances, is scarcely one-half that of the casks with the necessary filling. 2. By a suitable arrangement of the vats less room is required. 3. By reason of the vats being emptied in 10 to 15 days and cleansed, the vinegar-eels (vibrios) have no time to increase in a disturbing manner. It is only necessary to see that the fungus seed is not taken from a fluid containing eels, and this can be easily avoided since the eels are perceptible to the naked eye. If, in spite of all precautions, the fluid in one of the Mr. E. Wurm, after having obtained satisfactory results by experimenting in a small way, commenced the fabrication of vinegar on a large scale according to Pasteur's method. The mode of manufacture is as follows: Large wooden vats are charged with 50 gallons of the above vinegar mixture, and the nourishing salts consisting of 0.01 per cent. each of the phosphates of potassium, calcium, and magnesium. The vats are covered with tight wooden lids. The air is admitted through small holes in the sides. The bacteria are planted by means of a thin spatula of wood, and the fluid heated to 77° to 86° F., while the room in which the vats are located has a permanent temperature of 86° F. The percentage of acetic acid (1 per cent.) in the setting-fluid, recommended by Pasteur, was found too low, since a fluid so weakly acidulated is easily attacked by saccharomyces mycoderma, which prevent the growth of the acetic acid bacteria and the formation of vinegar by a direct combustion of the alcohol present into carbonic acid. Experiments proved that with an addition of 2 per cent. of acetic acid a pure growth of bacteria was obtained, while at a lower percentage, up to 1.2 per cent. of acid, the formation of saccharomyces mycoderma increased, and that of bacteria decreased. The addition of 2 per cent. of alcohol recommended by Pasteur was found to be sufficient. The formation of vinegar progressed now in the following manner: The planted bacteria covered the entire surface in 24 to 36 hours, the temperature of the fluid rising to 931° F., and a strong smell of acetic acid becoming at the same time vats should become eely, it is drawn off and heated by means of boiling water or steam to 140° F., and the vat itself scoured with boiling water and a little sulphuric acid, and the fluid, after cooling, replaced in it. 4. While the acidulation of a new barrel filled with shavings requires 4 to 8 weeks, and the vinegar produced during the first 4 weeks has always a strong taste of wood, Pasteur's method furnishes at once a good product, without any loss of vinegar, and the work can be interrupted at any time, it being only necessary to provide a stock of fungus seed. The manufacture is simpler, surer, and cheaper, but requires a daily and accurate controlling of the working vats. White Wine Vinegar is produced in France from light wines. A little vinegar is poured into a cask partially open at the top, together with 5 to 6 gallons of white wine, which has been allowed to trickle over wood shavings. In a few days, during which the temperature is maintained at about 80° F., a fresh quantity of wine is poured in, and in the course of 12 to 14 days half the vinegar contained in the cask is drawn off and replaced by a fresh portion of wine. In this way an occasional renewal of the air in the upper part of the cask is provided for. The acetification is found to proceed more rapidly in old casks than in new, which is attributed to the presence of bacteria or mother of vinegar. To Prepare Acetic Acid. Mix 26 parts of pulverized potassium sulphate and 15 of crude sulphuric acid, evaporate to dryness and melt the residue; then cool and pulverize it and add 24 parts of dry sodium acetate obtained by heating moderately about 40 parts of ordinary sodium acetate, and distil in a sand-bath, thoroughly cooling the receiver until 14 parts of acetic acid have passed over. To Prepare Excellent Vinegar. Bruise 200 parts of large raisins, 12 parts of crude tartar, and 100 parts of wheat malt, and work them to a stiff paste by adding hot water. Let this stand for half an hour, then pour 1800 to 2000 parts of hot water over it, and let it stand for 3 hours. Now pour it in a barrel provided with a faucet and standing near a warm stove. When the mixture is as warm as the hand will bear add 300 parts of yeast and stir thoroughly. After 3 hours, when all the yeast is fermented, add 400 parts of sharp wine-vinegar, let it stand for 24 hours, and then draw off the fluid. Remove the yeast and cleanse the barrel by rinsing it with water. Replace the fluid in the barrel, bung tightly, and let it stand quietly for 14 days, when the vinegar will be sour. After it has laid for 6 weeks draw it off, and to improve the vinegar repeat the operation several times. Vinegar thus prepared is nearly equal to the best winevinegar. Vinegar from Potatoes or Rice. Grate 3500 parts of potatoes and add 2000 to 2500 parts of water and 20 parts of sulphuric acid. Let the mixture boil for 6 hours, and run it through a strainer into a cooler, in order to separate the fluid from the sediment. The fluid is then drawn off into another vat and placed in a room having a temperature of 79° F., and part of potash dissolved in water and 560 parts of yeast are added, some more yeast being added in the course of 3 days to promote fermentation. Now fill a barrel loosely with beech-wood shavings or grape husks saturated with strong vinegar, and pour, every morning and evening, 200 parts of the fermented fluid over them until the barrel is full. Then draw off 200 parts and pour them into another vessel half-filled with vinegar, and from this into another barrel filled loosely with beech-wood shavings, where the vinegar is allowed to cool and clarify, and is then ready for use. Fine Table Vinegars. Anise Vinegar. Convert the following ingredients into a coarse powder: Anise seed 5 parts, caraway seed part, fennel and coriander seed each part; pour 5 parts of alcohol and 45 parts of good strong vinegar over the powders, close the flask hermetically, and let the whole digest in a warm place for 6 to 8 days, shaking frequently. Then strain the liquid off, press out the residue, filter the vinegar, and put it up in bottles. Aromatic Vinegar. Chop up leaves of rosemary, sage, and peppermint each part, cloves, zedoary, and angelica root each part; place all in a suitable flask, into which also pour 30 parts of crudé vinegar, let it macerate for 4 days, then press out and filter. The product is a clear fluid of a reddish-brown color. Dragonswort (Estragon) Vinegar. Pick the young tender leaves of dragonswort (Artemisia dracunculus L.) when the first flower-buds appear. Bruise the leaves, place them in a suitable flask, pour good wine-vinegar over them, and let the whole stand for a few days. Then strain the vinegar through a cloth, filter, and bottle. The bottles must be filled entirely full, as otherwise the vinegar will not keep. Another Receipt. Mix 1 parts of oil of dragonswort with 3000 parts of pure good vinegar, let the whole stand for a few days, and then filter the vine gar. Compound Dragonswort Vinegar or Herb Table Vinegar. Comminute leaves of dragonswort 100 parts, bean leaves 25 parts, leaves of basil and marjoram each 12 parts, bay leaves and orris root each 25 parts, cloves 3 parts, cinnamon 6 parts, and shallots 25 parts. Put all in a demijohn, pour 700 to 750 parts of pure good vinegar over it, let it stand on a warm place and digest 5 to 6 days, frequently agitating it. Then strain the vinegar through linen, press out the residue with the hands, add 25 parts of alcohol, and filter. Keep the vinegar in well-corked bottles in a cool place. Spiced Dragonswort Vinegar. Cut up and treat as above leaves of dragonswort 100 parts, fresh lemon peel 40 parts, cinnamon and coriander seed each 13 parts, fennel seed 3 parts, cardamons part, shallots 25 parts, and vinegar 700 to 750 parts. English Spiced Vinegar. I. Pour 400 parts of pure vinegar and 50 parts of strong alcohol over the following ingredients, previously pulverized Cloves 25 parts, cassia bark, mace, and orange blossoms each 33 parts. Let the whole stand in a warm place for 1 week, then strain through a cloth, press out the residue, and filter. II. Mix oils of cloves 96 drops, bergamot 70 drops, and camphor 15 grains, triturated with 4 ounces of strong acetic acid and 15 drops of acetic ether. Add to this mixture 2 gallons of pure vinegar, mix thoroughly, let the whole stand for a few days, and then filter through blotting paper. This vinegar must be kept in wellclosed bottles and in a cool place. Effervescing Vinegar. Dissolve 500 parts of loaf sugar in 5000 parts of water, add lemon juice and rind cut up in the proportion of 1 lemon to 1 pound of sugar, 1 parts of the best cinnamon, and 124 parts of beer-yeast thoroughly washed. Place the whole in a barrel, and after agitating thoroughly let it ferment at a temperature of 55° to 60° F. When fermentation has ceased the vinous fluid is strained, and mixed with 1000 parts of best wine-vinegar previously boiled up, and yeast in the proportion of 1 spoonful to 5 pounds of sugar. The fluid is then distributed in several earthenware pots and exposed to a temperature of 77° to 88° F., until it has been converted into strong vinegar. This, while remaining in the pots, is mixed with 200 parts of French brandy and after two days bottled in small bottles. To each pound of this vinegar are added part of crystallized tartaric acid pulverized and part of bicarbonate of sodium. The bottles, as soon as the respective portion of the mixture has been added to each, must be corked as quickly as possible, and then stored in a cool place. Herb Vinegar as Prepared in the Northern Part of Germany. Chop fine the leaves of marjoram and thyme each 133 parts, bean leaves 6 parts, leaves of mint, basil, and celery each 33 parts, and 1 parts of fresh shallots. Pour 600 to 700 parts of good vinegar over the herbs, and treat in the same manner as given for compound dragonswort vinegar. Herb Vinegar as Prepared on the Rhine. Chop up leaves of fresh dragonswort and woodroof each 20 parts, borage 14 parts, fresh mint 3 parts. Pour 600 to 750 parts of good vinegar over them, and then proceed given for compound dragonswort vinegar. as Lemon Vinegar. Remove the rind from 5 to 6 fresh lemons, press out the juice and let it stand in a tall covered glass until clarified. Then pound the rinds to a paste and pour 1 gallon of good vinegar over it. Let it stand for a few days, then pour off the vinegar, |