518 



STATE BOARD OP AGRICULTURE. 



Molasses vinegar is produced either from the successive alcoholic and 

 acetic fermentation of the wastes from sugar factories or of molasses 

 itself. These two last mentioned vinegars are the types generally made 

 with "vinegar bees." 



Tomato vinegar: This type of vinegar requires the addition of sugar. 

 The following method of procedure is suggested. 



Select ripe tomatoes, wash thoroughly, blanch, cold dip, and remove 

 skins (or pare, as most convenient), slice two or three times, place in an 

 enameled pail and heat to the boiling point for a few minutes to extract 

 the juice. Strain through clean cheese-cloth. Add 20 lbs. of sugar to 

 each 30 gallons of tomato juice and inoculate when cool with the wine 

 yeast. Just as soon as the active alcoholic fermentation has ceased, 

 add a vigorous culture of acetic (vinegar) bacteria. It will be ad- 

 vantageous with this type of vinegar to add also at this time 2 to 4 

 quarts of strong cider (or other) vinegar to each barrel of juice to 

 check the development of undesirable germs as is sometimes done with 

 cider vinegar.. 



Although tomatoes not wholly suitable for canning can be employed 

 for vinegar making, much care should be taken to thoroughly clean the 

 fruit and remove any small spots as the flavor of tliis type of vinegar 

 as well as its proper fermentation and keeping qualities depends very 

 greatly upon absolute cleanliness. 



Distilled, spirit, or alcohol vinegar: This vinegar is made by aceti- 

 fying diluted alcohol and is nearly colorless unless artificially colored, 

 as it often is, with caramel. When uncolored it Ls often incorrectly 

 called "white wine" vinegar. The common white vinegar of 

 commerce is this vinegar made from dilute alcohol and is in reality, 

 nothing more than a dilute acetic acid. It lacks other than the acid flavor. 

 The following table shows this clearly. Distilled vinegar is the vinegar 

 used by the commercial pickle packers. 



TABLE IV.* 



♦From Leach's Food Inspection and Analysis, 3rd Ed. 1914, pp 762-3. 



Other vinegars: There is no I'eason why a palatable vinegar cannot be 

 made from sugar beets as a very satisfactory method of preparing sugar 

 beet syrup has been published by the U. S. Department of Agriculture, 

 (Farmers Bulletin 823.) 



Vinegar of very good quality and high acidity has been prepared at 

 this experiment station from the whey left from cheese-making, by the 

 addition of a comparatively small amount of sugar and inoculation with 

 a yeast which ferments lactose (milk sugar). 



Vinegar has also been made experimentally from the alcoholic liquid 

 coming from the silo during and after filling. 



