_fe^v 



THE VINWiAR I'llt^NT. 



taste or convenience of the bnilrlcr. Supposing the pronnd to descend somewhat 

 from the front side, the lower rooms mij^^lit be liglited wholly from the back. The 

 dinin"'-room might be placed under the sitting-room, and the kitchen under the 

 library, and the room beneath the parlor might be partitioned for cellar, jjantry, 

 l)athing-roora, closets, &.c. A servant's bed-room might be finished off under the 

 porch. 



The chamber arrangements embrace six large rooms, each with a closet. The 

 passage is lighted by a ground-glass window exactly opposite the one in the back 

 chamber. The windows of the side rooms open to the floor, upon the balconies 

 over the bay-windows. The height of the walls of the principal floor is twelve 

 feet, and those of the chambers six or eight feet under the roof. 



We give no estimate of the cost of construction, as it woidd vary greatly in 

 different sections of the country, owing to the cheapness or convenience of mate- 

 rial, as well as with the style of finish. 



THE VINEGAR PLANT. 



For some time past, the vinegar plant has been used abroad as a substitute for 

 cider vinegar, to advantage. Frequent applications have been made to us to 

 know what it is, and whether introduced here. We cannot discover that it has 

 been. It is exhibited in a living state in the Kew Garden museum, and is called 

 Mother of Vinegar. It floats upon a liquid mixture of sugar and water, and is a 

 minute fungus, allied to the mncors, or moulds, Pencillium glaucura, of which the 

 mycelium, or spawn, forms a tough leathery web. A bit of this thrown into the 

 above liquid rapidly increases, induces acetous fermentation, and changes the 

 sugar and water into good vinegar. The yeast plant, or "mother of yeast" — a 

 substance not so easily preserved — is also considered a Pencillium, and to its 

 action is due the formation of yeast. 



It is a well-known fact, that much of the vinegar which is sold in the shops, is 

 either malt vinegar reduced with water, and strengthened with sulphuric acid, or 

 acetic acid, also diluted, neither of which is very acceptable or wholesome. 

 Under these circumstances, it will be a comfort to know that one can make his 

 own vinegar as well as yeast, and know what is in it. Take one gallon of water, 

 half a pound of sugar, half a pound of molasses, and boil them together for 

 twenty minutes; when cool, add a quarter of an ounce of German yeast; put the 

 whole into a jar, and lay the vinegar plant on the surface of the liquor. Cover 

 the jar with paper, keeping it in a warm place, and it will produce very good and 

 wholesome vinegar in about six weeks. 



As it appears to be popular and useful in England, we have sent out to 

 deavor to procure it. 



