VINEGAR-MAKING. 2 19 
1.27 per cent, of acid at 59 F., while under the same conditions 
B. pasteurianum will produce 0.08 per cent. But, more important 
still, is the fact that the temperatures which favor the different 
varieties are not the same. B. aceti, for example, produces a good 
fermentation at a temperature as high as 42 F., whereas B. pasteuri- 
anum at the same temperature will hardly multiply, and produces 
no fermentation. Some of the species produce the maximum 
effect more quickly than others, and some may begin to destroy the 
acid produced under conditions of temperature and time in which 
other varieties are still active. 
Methods of Vinegar-making. The farmer's method of vinegar- 
making is simply to allow cider to remain in barrels for a sufficient 
number of months to turn into vinegar. The result of this method 
is variable, sometimes very good and sometimes very poor vinegar 
resulting. Chance is relied upon to insure the presence of the 
proper vinegar organisms, although to make more sure of a good 
result, barrels are sometimes taken that have previously been used 
for the same purpose, and that are, therefore, more likely to contain 
the desired bacteria. 
But vinegar-making, like other farm processes formerly carried 
out by each farm independently, is becoming largely localized in 
factories, where it can be conducted on a large scale and can be 
more carefully watched. In these factories two methods are used, 
differing radically from each other, and while different factories 
have varying details in the process, the methods employed are 
modifications of these two. 
The Orleans Process. Oaken casks are used, each new cask 
being first steamed and then impregnated with hot vinegar, to "sour" 
the cask. After this it is filled partly full of good clear vinegar and 
about half a gallon of wine is added. This mixture is kept at about 
70 F. for a week or so, when a little more wine is added, supple- 
mented in another week by another lot. This is continued until 
the cask contains about forty gallons (two-thirds full). Then about 
half of the material is withdrawn, as vinegar; and from this time 
on some two gallons of vinegar may be withdrawn at a time, its 
place being made good by the addition of wine. The cask, when 
