VINEtfAR. 1 73 







VINEGAK. 



VARIOUS METHODS OF MAKING VINEGAR FROM THE APPLE 

 JUICE. 



"THE superiority of vinegar made from strong, well 

 flavoured cider." says Mr. Coxe, "over the ordinary 

 wine vinegar imported from Europe, is generally ac- 

 knowledged. The manufacture of vinegar has be- 

 come an important branch of rural economy among 

 our respectable farmers who are from principle oppos- 

 ed to the practice of distillation of ardent spirits : in- 

 dividual dealers in our large seaport towns are enga- 

 ged in large establishments of this nature in one in- 

 stance, in a single parish in New-Jersey, 1200 hogs- 

 heads of cider have been converted into vinegar in a 

 single season. The demand for cider for this purpose 

 must be great and permanent, and there always will 

 be a great demand for vinegar in our country. In one 

 season, cider at five dollars per hogshead will be con- 

 verted into vinegar at 14 or 15 dollars, an advance 

 which will repay the expense and trouble of the man- 

 ufacture." Every liquor which has completely un- 

 dergone the spirituous fermentation, is spontaneously 

 and necessarily disposed to the acid fermentation. 

 Accordingly, every vinous liquor does continually 

 tend to berome vinegar, and is actually changed into 

 it sooner or later, according to circumstances, unless 

 carefully prevented by art. There are numerous 

 methods by which good vinegar may be produced 

 from the apple juic^ by fermentation. The essential 

 requisites are, exposure to the atmospherical air of a 

 warm temperature, and the addition of some extra- 

 neous vegetable matter to promote the. acetous fer- 

 mentation. When vinegar is weak and vapid, a small 



