54 



The Bulletin. 



RESULTS OF THE EXA]\IINATTON OF EVAP 





Brand Name from Label. 



Manufacturer or Wholesaler. 



4380 Peaches, Golden Dragon— Reid, Murdock & Co.. Chicago, 111. 



4388 Peaches, Yosemite Yosemite Packing Co., Santa Clara, 



Cal. 

 The Frank Tea and Spice Co., Cin- 

 cinnati, Ohio 

 ■ Yosemite Packing Co., Santa Clara, 

 Cal. 



4390 Cocoanut, Dove 



4392 Peaches, Yosemite AA- 



4393 Peaches, Purity 



4396, Cocoanut, Baker's Brazil-- Franklin-Baker Co., Philadelphia, 



, Pa. 

 4193iCocoanut, Purity* JThe Frank Tea and Spice Co., Cin- 



' cinnati. Ohio. 



Retail Dealer. 



D. T. Johnson, Raleigh, N. C.-- 



T. L. McCullers. Raleigh, N. C. 



...do 



G. A. Greer, Asheville, N. C 



•Sent to the Department by local dealers or others for analysis. 



VIXEGAK. 



It is well kno^^Tl that acetic acid is the principal constituent 

 of vinegar, but the latter also contains small quantities of ethyl 

 acetate, aldehyde, alkaline acetates, and tartrates and small amounts 

 of various other salts, depending on the substance from which it is 

 produced. It is the result of either the acetous fermentation of 

 dilute alcohol or the distillation of wood. It is also well known that 

 vinegar can be produced from all alcoholic sources. It is often made 

 by spontaneous alcoholic and subsequent acetous fermentation of 

 fruit juice stored in casks, but is more often produced by passing 

 the dilute alcoholic liquids over shavings or twigs impregnated with 

 acetic ferments, principally "mycodermi aceti" a regulated supply of 

 air being maintained at the same time. 



Vinegar, exposed to the air, deteriorates on long standing, and 

 loses more or less of its acidity. The disappearance of the acetic 

 acid is also due to fermentation, which takes place Avith an excess of 

 air. Therefore, when the acetic fermentation is complete — that is, 

 when all the alcohol is changed into acetic acid 

 sel should be closed to exclude the air. 



The food standards established by the Secretary of AgTiculture 

 of the United States and adopted by the JSTorth Carolina Board of 

 Agriculture, recognize six kinds of vinegar, namely : 



(1) Vinegar, cider vinegar or apple vinegar, made by the fermen- 

 tation of the juice of apples. It contains not less than 4 per cent of 

 acetic acid, 1.6 per cent of apple solids, and 0.25 per cent of apjile 

 ash. It is the most desirable and choice kind of vinegar, on account 

 of its flavor; it commands the highest price on the market, and is, 



the containing ves- 



