248 



STATE BOARD OF AGtllCULTURE. 



cold dipped and the skins removed, sliced two or three times, put in an 

 agate-ware pail and heated to the boiUng point for a few minutes to extract 

 the juice (no water is added), then strained through clean cheesecloth. The 

 juice so obtained was used alone and with 10, 20, 30 and 40 per cent ad- 

 ditions of Karo, inoculting it in each case with a pure culture of Sacch. 

 ellipsoideus, later with Bad. aceti with the following results. 



PER CENT ACETIC ACID. 



"Twelve days after inoculation with Bad. aceti, in all three weeks after 

 inoculation with the wine yeast, practically market standard vinegar was 

 made in every case where sugar had been added. This vinegar is of good 

 quality and has the tomato flavor making it particularly desirable in 

 certain types of salads. Tomatoes unsuited for canning can thus be 

 utilized to advantage. It is particularly advisable to pasteurize 

 this type of vinegar when it reaches its highest acidity as it still contains 

 considerable food material and microorganisms which will attack it and 

 ultimately destroy the acid. 



"Another experiment was conducted to ascertain the various con- 

 centrations of cider under which the vinegar fermentation organisms 

 will work. The data are incomplete but the results so far obtained sug- 

 gest strongly first that cider for vinegar-making will not bear much di- 

 lution* and that cider which has been boiled down to half of its original 

 volume still can undergo the various stages of the vinegar fermentation. 

 When boiled down to a third and to a fourth of its original volume, the 

 cider would not undergo fermentation. 



"Whey vinegar was also attempted in an effort to ascertain whether 

 this would be a practicable method of conserving the whey from Cheddar 

 cheese making. The suggestion was obtained from an article on 'Vinegar 

 of Milk' found in a French periodical. This article suggested that it was 

 practical only to add sugar or to evaporate the whey down to half its ori- 

 ginal volume as only about 5 per cent of lactose (milk sugar) is present. 

 The flasks inoculated February 18, 1919 with a lactose-fermenting yeast 

 were inoculated with Bad. aceti April 11th. 



"The table following shows the results in brief: 



♦Later I found that these reaulta coincide with those of B. T. P. Barker of the National Fruit and Cider Institute of 

 Bristol, Englciid. 



