EXPERIMENT STATION BULLETINS. 505 



Certain varieties of apples which make an excellent cider to drink 

 do not make good vinegar because of the relatively small amount of 

 sugar present. 



When dilution is necessary: As a rule, however, it will be necessary 

 to add water to sugars, syrups, molasses and honey to lessen the per- 

 centage of sugars present so that the desired micro-organisms can grow. 

 Here again a saccharimeter is indispensable. The large percentage of 

 sugar which exists in the above substances as found on the market acts 

 as an antiseptic toward any germ growth. 



Necessity of mineral salts for the vinegar fermentation: Any fruit 

 juice or sugary solution in w^hich active alcoholic fermentation sets in 

 spontaneously and rapidly nears completion, generally contains suffi- 

 cient quantities of the necessary mineral salts. Some sugary solutions, 

 however, such as certain diluted syrups and honey lack certain elements, 

 i. e., phosphorus and nitrogen, necessary for the rapid growth of the 

 vinegar organisms. These necessary elements can be furnished by the 

 addition of certain phosphates and ammonium salts. The proportions 

 will be given later (p. 517). 



Selection of raw materials: In the fruit growing sections of the state 

 thousands of bushels of apples and other fruits are allowed to go to 

 waste annually just because it is too much trouble to gather them and 

 make some use of them. This is particularly true during a season when 

 prices are low owing to overproduction. Such a practice would be con- 

 demned by any commercial firm as a most extravagant waste, showing a 

 lack of scientific management. Much of this second-grade fruit has 

 great latent possibilities. It may be expressed and made into fruit 

 juice, or fruit butter, jelly, or vinegar may be made. If the fruit grower 

 could realize that a large percentage of his profits would come from 

 the complete utilization of his second-grade fruit, there would be prac- 

 tically nothing wasted. This same principle applies also to the bee- 

 keeper and the maple syrup maker. 



"Second-grade fruit" must not be interpreted to mean rotten, wormy, 

 dirty or unripe fruit. The flavor of the expressed juice or vinegar 

 made from spoiled or unripe fruit can not be "camouflaged," and what 

 is more, it is practically out of the question to control the fermentation, 

 because of the large quantities of undesirable organisms associated with 

 such a poor quality of fruit. The fruit should be first thoroughly washed 

 in clean water. Besides removing the dirt, this process rids the fruit 

 of a large number of undesirable germs. Fruit which has been merely 

 bruised can be used, and where it is not too badly rotted, the spoiled 

 portion can be cut out. 



Similarly unmarketable honey, i. e., that from brood combs, from 

 hives infected with foul-brood, honey-dew honey, coniferous honey, wash- 

 ings from the extractor, etc., can be utilized to good advantage in 

 vinegar making. It is desirable in utilizing honey extracted from combs 

 taken from foul-brood infected hives, to boil the diluted honey in order 

 to destroy the germs of the infectious bee disease. These germs are not 

 known to be harmful to man. 



Also maple syrup, if of unmarketable grade, i. e., of strong flavor, 

 very dark, or slightly scorched may be made into very acceptable vinegar, 

 for home use at least. 



