'MS ANNUAL RECORD OF SCIENCE AND INDUSTRY. 



pleted in twelve or fourteen. In the old methods it was nec- 

 essary to add a very large proportion of vinegar to the wine 

 in order to transform a small quantity of the latter, so that 

 from one tub of one hundred quarts only nine quarts of vine- 

 gar were furnished weekly ; while by the new method nine 

 and a half quarts' can be furnished daily, or sixty-six in a week, 

 being seven times as much as by the old method. In conse- 

 quence of the more rapid preparation by the new process, the 

 vinegar is less aromatic when completed, but very soon ac- 

 quires this important quality. 6 (7, xxiy., June 15, 234. 



GREEN COLOR IN PICKLES. 



It is said that, to impart an excellent green color to pickles, 

 they must be first covered with boiling hot salt water, and aft- 

 er a short time the water poured off and the pickles drained. 

 They are then to be placed in an earthen pot and covered 

 with boiling vinegar, the top put on, and the whole kept at 

 a lukewarm temperature for a long time, the vinegar being 

 poured off every day, heated to boiling, and turned again upon 

 the pickles. This is to be continued until the color is a beau- 

 tiful green. The vinegar used in this process is then to be 

 poured off and replaced by fresh, and the jar closed tightly. 

 This method of coloring is perfectly harmless, although the 

 result is as bright a green as that of verdigris. 5 6 r , vi., 48. 



VINEGAR FROM UNRIPE FRUIT. 



Unripe fruit, especially apples and pears, as is well known, 

 is much used in the manufacture of vinegar, but the process 

 usually adopted is defective in many important points. We 

 therefore give, for the benefit of our readers, the substance 

 of an article, from Graeger's Manual of Vinegar Making, just 

 published in Germany, which may, perhaps, serve a useful pur- 

 pose. The principal fault of the old process consists in throw- 

 ing away the pulp after the juices are expressed. As this, 

 however, contains a large percentage of starch, excellently 

 adapted for conversion into vinegar, it is necessary to pre- 

 pare the fruit so as to save this portion of its substance. 

 With this object it is to be grated, exactly as potatoes are 

 prepared in the manufacture of starch, and the pulp passed 

 through a moderately fine sieve, or through a coarse and open 

 meshed cloth. There is thus nothing left behind but the pom- 



