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 as42F., 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 half of the material is withdrawn, as vinegar; and from this time 

 on some two gallons of vinegar may be withdrawn at a time, its 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 



