VINEGAR. 



ZAE NORTHRTJP WYANT. 



Definition: Vinegar is a condiment produced by the successive 

 alcoholic and acetic fermentation of a watery solution of sugary or 

 starchy substances by certain yeasts and bacteria. 



The Michigan Dairy and Food Laws (1917) define vinegar as fol- 

 lows: (Act No. 384, Session Laws 1913), paragraph 67, section 2: "The 

 word ^vinegar' as used herein is limited to a water solution of acetic 

 acid derived by the alcoholic and subsequent acetous fermentations of 

 fruits, grain, vegetables, sugar or syrups, and if not distilled must carry 

 in solution the extractive matter derived solely from the substances 

 indicated on the label as its source." 



Raw Materials: Vinegar may be made from practically all fruits, as 

 apples, pears, peaches, apricots, plums, prunes, grapes, cherries, cur- 

 rants, berries of most all kinds, oranges,, pineapples, etc. ; from grains, 

 such as barley, rye, wheat, corn, in fact any cereal whose starch may be 

 converted to malt sugar; from vegetables, such as sugar beets and 

 tomatoes; from cane, beet, maple, etc., sugar and syrups, molasses, and 

 honey; and from sweet whey. On the farm, many of the above products 

 that would otherwise go to waste may be utilized in this way. 



Vinegar from most of the above-mentioned raw materials is recog- 

 nized and defined by state law. These sections of the law are given 

 here as many fruit or grain growers, maple syrup makers, bee-keepers, 

 and the like may have a large excess of raw material, or a quantity of 

 waste that can be utilized in no other way, and they should be familiar 

 with the requirements of the law if they wish to sell their product. 



Cider vinegar: Paragraph 68, Section 3 of Act No. 384 : "No vinegar 

 shall be sold or exposed for sale as apple or cider vinegar which is not 

 the legitimate product of pure apple juice. The term 'cider vinegar' as 

 used herein shall be construed to mean vinegar derived by the alcoholic 

 and subsequent acetous fermentation of the expressed juice of apples, 

 the acidity, solids and ash of which have been derived exclusively from 

 apples, and which contains not less than four per cent of absolute acetic 

 acid. Cider vinegar which during the course of manufacture has de- 

 veloped in excess of four per cent acetic acid, may be reduced to a 

 strength of not less than four per cent, and cider vinegar so reduced 

 shall not be regarded as adulterated. Every manufacturer or producer 

 of cider vinegar shall plainly brand on the head of the cask, barrel or 

 keg or other container of such vinegar, his name, place of business and 

 the words 'fermented cider vinegar,' and no person shall mark or brand 

 as cider vinegar any package containing that which is not cider vinegar. 

 Any vinegar sold or oflFered for sale shall be marked or branded plainly 



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