144 



The Grape Culturist. 



is ai,'ain filled with liquid, and the 

 funj^i obtained by the former opera- 

 tioiM.laced upon it. Care has to be 

 taken, however, that this fungus is 

 never witliout the necessary quantity 

 of alcohol, as it would then have to 

 jrive the oxygen to the acetic acid, 

 and transform the same into carbonic 

 acid and water, and thereby the pecu- 

 liar tlavor which characterizes the 

 wine vinegar would be destroyed. 



The fungus must, moreover, be used 

 a"aiii as soon as possible after having 

 l)een taken from the liquid, because it 

 loses its vitality if not in contact with 

 alcohol for any considerable length of 

 time. Another not less important 

 ])recaution is, not to allow too strong 

 a develoi)ment of the fungus, as there- 

 by its activity would be increased to 

 such a degree as to destroy the acetic 

 acid, even if alcohol is contained in 

 the liquid. 



A tub with a surface of one square 

 yard, and which holds from twelve to 

 twenty-five gallons of liquid, will yield 

 from one to one and one-half gallons 

 vinegar. The progress of the opera- 

 tion is ascertained by means of a 

 thermometer, whose globe is im- 

 mersed in the liquid and the scale of 

 degrees kept outside of it. 



The vessels best adapted for this 

 purpose are shallow, round or square 

 tubs, with covers, on both ends of 

 which small holes are bored to admit 

 the air. Two gutta pcrcha tubes, 

 which are fastened to the bottom and 

 perforated at the sides, allow the ad- 

 mission of alcoholic liquids without 

 lifting the cover or disturbing the 

 ftingi on the surface. The tubs which 

 wore used by Pasteur had a surface of 

 one and one-fifth square yards, and 



wore only five inches deep. The ad- 

 vantages of this process are, according 

 to his statement, more apparent and 

 striking in proportion to the size of 

 the vessels and the lower state of the 

 temperature. 



For the cultivation of the fungi, the 

 presence of phosphates and ammonia 

 is necessary. If Avine, or an infusion 

 of malt, etc., is used, a sufficient quan- 

 tity is therein contained. If, however, 

 alcohol is used, they have to be di- 

 rectly introduced by adding a quantity 

 of phosphate of ammonia, phosphate 

 of potassa and phosphate of magnesia, 

 so that the liquid contains 1-10,000 

 per cent, of this mixture of salts, 

 Avhich is added after having been dis- 

 solved in a little vinegar. It has 

 been known long ago that bread, 

 raisins and malt accelerate the forma- 

 tion of vinegar in alcoholic liquids. 

 The probable cause of this is, that by 

 these additions the fungi receive the 



necessary mineral nourishment. 



— — • ♦ > 



The Fabrication of Corks.— We copy 

 from the "Annales de Commerce, ' ' the fol- 

 lowinor interesting items. "Tins branch of 

 industry is a source of large income for the 

 Province of Girone, tlie annual crop 

 amounting to about 12,500,000 pounds of 

 corks. To meet the demand, which amounts 

 to about 1.5,500.000 pounds, about 30,000,000 

 pounds of raw corks are imported from 

 Andalusia, Estraniadura, and from the dis- 

 trict of Arengs de Martans in the province 

 of Barcelona. About 80,000 men, women 

 and children are employed in this trade, of 

 which 3,340 .-ire engaged in cutting the 

 corks for bottles, etc. The annual produce 

 amounts to about 1.233,000 millions of corks 

 and their value is estimated at about 15,- 

 500,000 francs. The value of the raw 

 material may be estimated at about three 

 million of francs. The principal factories 

 are at San Feliciada, Guizols, Palafurgen, 

 Palairo, Yarnensand lia Junquera. 



