New York AGRICULTURAL EXPERIMENT STATION. 153 
of cider one pint of cider vinegar. Three sets of experiments 
were made, comparing the addition of vinegar with its omission, 
the results of which are given below. In the case of numbers 4, 
5, 7 and 8, the temperature was lower than in 9 and 10, the 
former being stored in the cellar. 
Taste XII.—INFLUENCE or ADDING VINEGAR UPON ACETIC 
FERMENTATION. 
| | 
PERCENTAGE OF AcID. | PERCENTAGE or AciD, | PERCENTAGE OF ACID. 
AGE. 
(No. 4) | (No. 5) (No. 10) (No. 9) (No. 8) | (No. 7) 
no vinegar! vinegar | novinegar| vinegar |novinegar| vinegar 
added. | added. added. added. added. added. 
Months. Per ct. Per ct. Per ct. Berets |) eemet. Per ct. 
[2 he COE eee 0.45 0.42 0.65 0.64 0.40 0.61 
Oe At. see ss 0.37 0.44 0.83 1.19 0.39 | 1.06 
A ep ele ote s OS daha 0.39 0.40 1.60 1.86 | 0.64 | 1.38 
ieee serie, ES 0.42 0.41 3.59 4.22 1.05 2.68 
Pte sd W Peiciars yey ei <2: auld e 0.37 0.69 7.09 7.37 1.04 5.04 
Oe kia cdeael Meee 0.80 D)..16 8.53 9.54 3.76 6.66 
OME a tere ci ois nd 1.42 6.86 8.80 10.09 5.70 6.83 
37835 aoe Ord Cae Gees ere 4.24 7.53 9.96 11.74 6.16 6.90 
310), one nee 6.59 7.08 | 10.66 13.25 SEL Ke 7.01 
These results indicate in every case that the acetic acid fer- 
mentation took place more rapidly when vinegar was added. In 
the case of No. 4, where the cider was stored in a cool cellar, 
acetic fermentation did not fairly start until the 24th month after 
the juice was pressed from the apples, or 16 months after the 
alcoholic fermentation ceased; and the cider did not become mar- 
ketable vinegar until about ten months later. In the case of No. 
5, the parallel experiment, in which vinegar was added, the 
acetic fermentation was slow in starting, but was under way 15 
months after the addition of vinegar and the product was market- 
able within less than three months after, or nearly a year sooner 
than in case of No. 4. The acetic fermentation started more 
promptly in the other ciders under experiment, but in each case 
was hastened by the addition of vinegar. In the case of Nos. 9 
and 10, which were kept at a higher temperature, there was less 
difference produced by the addition of vinegar than in the case of 
the ciders stored in the cool cellar. 
The addition of cider vinegar of good quality and not too old 
is a practical inoculation of the cider with the organisms of acetic 
