CH APDBRR wV ib be 
VINEGAR. 
Like all other saccharine juices, the sap of the sorgho, 
raw, and the wines and cider made from it, will rapidly 
pass into the acetous fermentation. As soon as the cut 
end of the stalk is exposed to the atmosphere, the oxygen 
attacks it, and the fermentation commences. I have 
found the sap of stalks which had lain in stack on our 
place for two months, to be as acid as the best vinegar, 
and although I have had no personal experience in vine- 
gar manufacture, I still should not be afraid to testify, 
with no other facts corroborative, that the sorgho is a 
vinegar-producing plant. 
The Count Moigneric, says Dr. Turrel in the Imperial 
Society’s Bulletin, of September, 1856, made vinegar by 
watering the bagasse, already crushed, with fresh juice 
of the sorgho. He obtained the acetous fermentation 
and a perfect vinegar. 
Mr. D. Jay Browne, in his done before the United 
States Agricultural Society, said that he believed fifteen 
hundred gallons of vinegar could be made per acre from 
the sorgho. He had a specimen at his house in Washing- 
ton, and pronounced it very good. 
Lacoste says hkewise at page forty-four of his book, 
“that the juice of the sugar sorgho submitted to the 
acetous fermentation, will produce vinegar of excellent 
quality; and it will also be profitable to submit to this 
8 [169] 
