510 



STATE BOARD OF AGRICULTURE. 



The number of passages depends upon the amount of alcohol present, the 

 rapidity of the flow, the temperature, and on the perfection of the 

 apparatus. 



The oxygen supplied by the entrance of air through a row of holes 

 bored in the vat below the false head, passes upward through the mass 

 of beech shavings to replace the air heated by the fermentation, thus a 

 continuous circulation of air is insured. 



OS»L/' 



^ 



:/^ 





Uf^ 



rfiiiJirrinnllrrinrirmtrn 



V 



V 



4> 



V 



I] □ a n □ a D nln □ n n D c 

 vj<r: .--.*_- oyX 



'"W 



'■is' 1^ ' 



DC 



1^ 



Fig. 6. "Quick Vinegar Process" Apparatus. V, mass of bsech shavings over which the alcoholic liquid 

 runs from H; H, false head with numerous small holes and threads for distributing the liquid slowly 

 and equally; E, automatic trough for supplying the fermented liquid L, intermittently: O, openings 

 for the entrance and exit of air; a, direction of arrows accompanied by a or L denotes the direc- 

 tion of passage of the air or liquid respectively; the thermometer inserted in the side of the gener- 

 ator enables tha temperature to b2 read and regulated. (Fig. 143 from Marshall's Microbiology 

 1917). 



The temperature must be kept close to 30° C. (86° F.) If it is too 

 high, alcohol evaporates, often 15 to 20%, or even 30%; if too low, 

 acetific«tion is checked. The temperature is regulated by carefully ad- 

 justing the number, size and location of the holes through which the 

 air passes upward. 



Thus it is readily seen that the success of the quick vinegar process 

 in brief depends upon furnishing sufficient surface to the vinegar bacteria 

 that their oxidizing action may be exerted to its fullest extent upon the 



