New York AGRICULTURAL EXPERIMENT STATION. 151 
A study of the data in this table indicates that the acetic 
fermentation of alcohol was very slow in its action during the 
first three months after the alcoholic fermentation was completed. 
In these experiments the differences of temperature that existed 
did not appear to exert much influence upon the acetic fermenta- 
tion for three months. We notice that then alcohol decreases 
and acid increases more rapidly at the higher temperature. 
Between the 24th and 27th months, the alcohol disappeared 
entirely at the higher temperature and this did not occur at the 
lower temperature until sometime between the 27th and 29th 
months. After the alcohol disappeared, the percentage of acid 
continued to increase at both temperatures but more noticeably 
at the higher temperature. This was due, not to additional for- 
mation of acid, but to concentration of the acid already formed, 
as the result of the evaporation of water from the casks, the 
bung-holes being open except for a loose plug of cotton. 
In another set of experiments, we placed four casks of apple 
juice in the same cellar previously referred to and two casks in a 
warm boiler room. The results are given in the following table: 
TABLE X.—INFLUENCE OF TEMPERATURE UPON FORMATION OF 
AcIp FROM ALCOHOL. 
PERCENTAGE OF ALCOHOL PrercentaGE or Toran Acip 
IN Ciper Kept. IN Criper Kept. 
AGE. oo 
At lower At higher At lower At higher 
temperature. temperature. temperature. | temperature. 
Months. Per ct. Per ct. Per ct. | Per ct. 
MOM erase ies. cok eieteld se Giess 5.76 5.96 0.53 0.45 
UZ Ses Ge EO cit nee aan en 5.80 5.45 0.40 0.85 
Mya Meier as siasslikne voce vay 5.60 4.55 0.42 1.95 
LET secgche bk Malian aera 5.36 3.66 0.47 | 3.65 
MAEM a eRe ones softies eae 4.19 2.03 0.58 5.45 
2 Fn Cre teu DI RENAE ROE ae ee 2.95 1.82 1.92 5.92 
ee te Fee iehe oe eles iets 1.00 0.97 3.62 | 8.14 
These data show a greater difference in the influence of tem- 
perature than those in the preceding table, since the difference in 
temperatures was considerably greater. The higher temperature 
favored the more rapid formation of acid from alcohol. 
Another set of experiments was carried on, in which the 
apple juice was stored in quart bottles and kept at definite tem- 
peratures, as follows :—55°, 60°, 65°, 70°, 85° F. The results 
