580 -t/.7. CHASE'S RECIPES. 



two-thirds full. In 14 days after the last two gallons are added the whole will 

 have turned into vinegar; one-half of which is drawn off and the process of 

 filling with cider begun again. In summer the oxygenation will go on in 

 the sun, but in cool weather the liquid is kept where the heat can be main- 

 tained at about 80 degrees. By this process it takes a little more than two 

 months to produce vinegar." 



Remarks. — You vdll understand this 16 gals, is produced in each bbl., so if 

 a man is working 100 bbls. he makes 1,600 gals., or about 50 bbls. of 32 gals, 

 er.ch (which is a legal bbl.), every two months of the summer season; and if he 

 is going to carry it on for a business, as a man does in this city (Toledo, O.), 

 and has a suitable building, he can work 500 bbls. as well as 100. In summer, 

 free air is admitted by lowering and raising windows, and if he chooses, can 

 make considerable in the colder months by keeping his room warm with 

 stoves or furnace, if the demand justifies it. This gentleman tells me that 

 some old, pure cider vimegar, to mix with the newer cider, is far preferable to 

 yeast or any other ferment, which will be found to be a great aid, as mentioned 

 in the close of the directions of No. 1 ; and if a larger amount than there 

 named is used, even 1 to 3, or the bbl. filled one-third full, as in the French 

 plan above, it will make all the quicker. Quite an important point for those 

 who may wish to manufacture vinegar of pure cider, in the cities or for city 

 trade, is to have one or more large casks in the building, holding 1,000 gals. 

 (Mr. Hine, of this city, before referred to, has two such), into which it is all 

 placed, before sold, as it insures a greater uniformity of taste, from the large 

 amounts always kept in these large tanks or casks. Mr. Hine's 1,000 gal. casks, 

 in cheap times, cost him only $50 each, but he thinks they pay in giving this 

 uniformity of taste; as without them the taste depends upon the kind and qual- 

 ity of the apples from which the cider is made. A 3-story building is none too 

 high, as, after the first working of the cider is over in the lower story or base- 

 ment, it is pumped to the third, and after 6 months or so it is run into barrels 

 in the next story below by means of rubber tube siphons, and then again into 

 the large casks, when properly worked or having become vinegar fit for sale — 

 it is the true way of making pure cider vinegar in large quantities. 



Vinegar Prom Tomatoes, — It is claimed that ripe tomatoes furnish a 

 juice, or cider, if you wish to call it such, that makes an excellent vinegar with- 

 out the addition of sugar; but my own idea would be, that from }iio% lb. of 

 sugar would be required to each gal. to make excellent vinegar. With this 

 addition, no doubt, it will make good vinegar, for with 3* or 4 lbs. to each gal. 

 it will make a good wine, if a slight taste of the tomato, which it retains, is not 

 objectionable. 



Vinegar Prom Alcohol, or Proof Spirit, Strength Required.— 

 It is recently claimed that to make vinegar with alcohol, or proof spirit, which 

 is the cheapest — either should contain 80 per cent, of alcohol. It is necessary 

 to use from 17 to 25 per cent, of it, i. e., 17 gals, of proof spirit with water to 

 make 100 gals, makes good vinegar — this is about 1 to 6, while 25 per cent., or 

 1 to 4, makes extra strong. This can be made in the sun, or a warm place, by 



