Q74 Expeditious Mode of Manufacturing Vinegar. 
For managing the manufacture of vinegar with full advantage, 
four such concentrators may be put into use, ina well floored room, 
provided with tight doors and windows, and from 12’ to 14’ high, 
may be heated by air; the joints at the passage of the tubes 
_ thi the walls of the room must be well stopped, and all four 
concentrators may be connected with one tube, coming from /, m,n, 
outside the room. 
- Before setting the apparatus into operation, all the parts belong- 
ing to it have to be well washed and boiled with hot water, the 
concentrators filled with birch wood shavings of 2/ long and 3” 
thick ; these, well curled and previously boiled in water, are now 
put upon the perforated bottom, and soaked in strong vinegar; a 
second layer is now added, and likewise soaked in vinegar; and so 
continue, until the tub is full, without pressing them together. Now 
the small tub with the bottom provided with pins is put within, the 
cover fitted on and put in connection with the condensing apparatus, 
the vinegar room heated to 95° or 110° F., and the vinegar run- 
ning from the shavings through the tube g is now thrown back with 
the addition of fresh ones to the same until they are fully impreg- 
nated; and these shavings, so acidulated, may be used for years, 
provided whiskey and water is employed as material for vinegar; 
other substances that contain slimy or other impure matters, wi 
require the same to be renewed from time to time, and acidulated 
again. After the shavings have been acidulated, the filling cask p 
is supplied with the material, and the cocks q are turned, so that no 
more fluid can be admitted in the concentrator, to run at the same 
time through the sieve holes; and the fluid passes dripping through 
the bottom of the tub, extends itself over the shavings, runs slowly 
to the lower part of A in performing its object, and the sour liquor 
runs through g to 6. 
This product is by no means the ready vinegar, but it has to travel 
at least twice more over the journey; and the advantages are now 
manifest to work with four concentrators, and we may now for the 
first concentrator put altogether fresh materials for vinegar, with one 
third of the whole quantity to be added; in the second the produce 
of the first, with the second third of the additional whiskey ; in the 
third, the produce of the second, with the last third of the addi- 
l whiskey, and the fourth may be used as a clearing tub, through 
owl the produce or the vinegar obtained from the third concentra- 
tor may be running, without. farther addition for clearing. It is 
