166 LIFE ON THE FARM. 



BACTERIA IN VINEGAR-MAKING. 



Vinegar is a weak solution of acetic acid. On 

 the farm it is usually made of apple cider. The 

 juice of apples, and other juices of similar compo- 

 sition, contain more or less sugar. Sugar is 

 readily converted into alcohol, and acetic acid is 

 only oxidized alcohol. The organic compounds 

 in cider are broken up and reunited through the 

 action of bacteria. 



Apple cider, in warm weather, after standing for 

 about twenty-four hours, gives off bubbles of gas. 

 The gas is carbon dioxide and the process is fer- 

 mentation. The gas gives the cider a sparkling 

 appearance and a spicy taste. After fermenting 

 for another day or two, the cider acquires a strong, 

 sour taste. In a few weeks of change, the product 

 is vinegar. 



The bacteria in the cider grow into a vast 

 colony, forming a solid, slimy mass known as 

 "mother of vinegar." They get into the cider 

 first from the barrel itself, and from the air; but 

 the process may be hastened by introducing some 

 mother of vinegar. Sweet cider makes stronger 

 and better vinegar than other kinds from the fact 

 that it contains more sugar. 



Vinegar is made in different ways and from 

 different substances, but in most cases commercial 

 vinegar is produced directly by the action of bac- 

 teria. 



