Mr. George S. Hudson 217 



Dr. Nicholls' analysis shows) its great points 

 are exquisite mellowness and freedom from all 

 "bite." The secret of this chance production 

 of quality is probably the correct ferment and 

 age and by age it is not sought to imply any 

 length of time exceeding twelve months, but 

 probably less than that period further, the im- 

 provement in quality does not date from filter- 

 ing and bottling, but rather occurs in " bulk," 

 when the vinegar still retains its fungoid accre- 

 tion floating on its surface, vulgarly known as 

 " the mother." Householders all over the 

 world would gladly pay is. per litre for this 

 superior quality of vinegar, and the supply 

 could not meet the demand. On the other 

 hand, there is no natural demand whatever for 

 the cloudy, half fermented, unpleasant looking 

 cacao vinegar one frequently finds exposed for 

 sale at 6d. to 8d. per bottle ; unless the out- 

 turn of a superior article is aimed at it would 

 be better not to attempt vinegar-making. A 

 uniform-sized, clear glass bottle, with attractive 

 label and capsule, should be part of the outfit 

 for a retailer. There is nothing that so effect- 

 ually hinders the sale and success of local 

 products as an appearance of being carelessly 

 and hurriedly prepared and cheaply " put up " 

 for sale ; the natural appearance of cacao vine- 

 gar being of a clear rose colour, its attractive 

 appearance is a considerable asset in its favour 

 in comparison with other vinegars. 



I cannot pretend in this essay to any satis- 



