STATE POMOLOGICAL SOCIETY. 75 



is produced, differs somewhat from vinous fermentation in this : In 

 the formation of alcohol, the wine ferment takes its ox3'gen from the 

 sugar ; in acetic fermentation the vinegar ferment takes its oxygen 

 from the air. This microscopic, organism is known as the myco- 

 dema aceti, and in the new cora.mercial method for manufacturing 

 vinegar on a large scale, assumes great importance. The process 

 by which cider is converted into acetic acid is substantially this : 

 The sugar of the apple juice is first changed to alcohol by the vinous 

 ferment and carbonic acid set free ; then if exposed to air, the vinegar 

 ferment goes to work and converts the alcohol into acetic acid. 

 Vinegar is a valuable addition to the dietary, from its manifold uses 

 as a preservative and condiment with which we are all familiar. 

 Medicinally it is much used in the form of dilute acetic acid ; it is a 

 useful and stimulating application to sprains and brui&es, and an 

 efficient application in the form of a gargle for inflamed throats. 

 No better remedy can be found in an emergency for the common 

 accident of getting unslacked lime or plastering into the eyes. A 

 little water acidulated with vinegar from the table, has saved a good 

 many eyes by speedily combining with the lime to form a harmless 

 compound. 



1 fear I have already wearied your patience, without affording 3-ou 

 any information of which you were not before possessed, and with a 

 brief recapitulation 1 shall have done. Fruit may properly claim to 

 be of value as food because it contains substances of direct benefit 

 to the bodily tissues ; because it has established its right to a place 

 among vegetables which are known as anti scorbutics, and because 

 apart from its own direct action, it serves as a grateful and refresh- 

 ing accompaniment to other foods, enabling us to keep the appetite 

 stimulated by a healthful variation of the diet. Fruits are a part of 

 the food of man, and when rightly used, are most wholesome. Good 

 ripe fruit (over ripe is almost as bad as half ripe or green) in reason- 

 able quantities, is an excellent addition to the diet of growing chil- 

 dren. It is certain that if children be deprived of it, they will 

 obtain it when, where, and of what quantity the}' can. In case of 

 its unwholesomeness, the sooner it is cast out the better. Good 

 fruit should form a part of every meal, or better, the lunch. The 

 best time is in the morning, accompanied by a little bread and a 

 glass of water ; the most unseasonable time is after a hearty dinner, 

 or late at night. Grapes, figs, peaches, cherries and oranges are 

 the most digestible ; plums, apples and pears less so, and melons 



