No. 7. 



Vinegar Making. 



227 



boldt; with a host of authors, whose annual 

 literary labours equal those of France and 

 England combined; all vindicate her title 

 to the respect and gratitude of mankind. 



She also from remote periods of antiquity, 

 by her conquests and emigrations, scattered 

 lar and wide the seeds of liberty, and it is 

 , equally to Germany, that Franks, Goths, 

 I Lombards, and the Saxons of England, owe 

 the spirit and substance of free institutions. 

 And though Germany dwells at present in 

 apparent apathy, yet we have reason to be- 

 lieve that the intelligence of that land is 

 silently preparing for a bloodless revolution 

 The immigrants from no other country slide 

 with more alacrity and ease into their du- 

 ties as citizens of this republic. 



But it is as farmers, that we desire to 

 speak of the German population of Pennsyl- 

 vania; and surely no man who has travelled 

 and observed, can doubt that in the particu- 

 lar line of farming which seems most con- 

 genial to their habits, viz: the production of 

 wheat, they are surpassed by none. It may 

 be remarked that they follow this up by 

 their skill as rriTllers, and persevering to the 

 end, we find them established in our towns 

 and cities, as bakers, to the exclusion of all 

 competition. 



Among the many disparaging stories cur- 

 rent with a class who measure all by their 

 own puny standard, was one some years 

 ago, which attributed to Pennsylvania a 

 tendency to Agrarianism. An eminent ju- 

 rist of a neighbouring State, who yet sur- 

 vives to do honour to his country, listened 

 . to these charges, and at length decided to 

 become personally acquainted with a people 

 from whom such evils were expected. I 

 met with him on his return from a tour 

 through one of the richest agricultural dis- 

 tricts of the State; perfectly relieved from 

 his apprehensions and amused at his own 

 , credulity. «' Sir," said he, " I fear no politi- 

 cal danger from a population with such wives 

 and children; with such barns, houses and 

 lands, and with the habits of persevering 

 industry, peculiar to your German popula 

 tion." 



For the attention and kindness with which 

 you have this day honoured me, you will 

 please to accept my hearty thanks. It is 

 however but an additional instance of your 

 readiness to welcome to hospitality and 

 '^freundschafl,^' all who with honest views 

 and fair intentions, desire to enlist them- 

 selves in the ranks of the Montgomery 

 county farmers. 



Our winter has not been a severe one, 

 yet little opportunity has been afforded for 

 the plough to operate. 



Vinegar Makiug. 



By Prof. L. D. Gale. 



Good vinegar is not universally found 

 amongst the farmers of our country. In the 

 Western States it is rare to meet with a 

 good article, and yet it is as easy and prac- 

 ticable as any other product of the farm. 

 In New England, vinegar is generally made 

 from apples, by throwing aside into an empty 

 cider barrel stationed in the garret, all the 

 drippings of cider, sour beer, &c., and draw- 

 ing out from time to time for the uses of the 

 table, and for pickling. 



In the Western States it is oflen made of 

 diluted whiskey, mixed with sour beer and 

 other fermenting liquors. 



In Texas ic is frequently made by sour or 

 green grapes, and the washings of whiskey 

 barrels. This makes an interior article, 

 being a mixture of acetic acid or true vine- 

 gar, and a combination of tartaric ncid and 

 potash. Vinegar is an article of great an- 

 tiquity, it is often mentioned in tjje Old 

 Testament, and is manufactured both here 

 and in Europe, by two general processes, all 

 others are but modifications of the one or 

 [the other of these. The first is the distilla- 

 tion of wood in iron cylinders, and conden- 

 sing the acetic vapor by cold water: the se- 

 cond consists in the acetic fermentation of 

 saccharine or alcoholic liquids. 



In England the vinegar is made either 

 from the distillation of wood, or from the 

 fermentation of malted liquors. 



In France it is manufactured from sour 

 wines, and hence the name vin-aigre — wine- 

 sour. * 



In Germany it is made both from sour 

 wines and from whiskey. English vinegar 

 generally contains sulphuric acid. Indeed, 

 this is allowed by government to the amount 

 of two to five per cent. As this prevents 

 the formation of mother, which is a vegeta- 

 ble substance, I presume this object must 

 constitute the basis of the permission. I 

 am somewhat strengthened in this view, 

 from having been applied to by an Ameri- 

 can, who had shipped vinegar to England, 

 desiring to know how he could prevent the 

 formation of "mother" in vinegar, as much 

 had accumulated in the article sent out, 

 which could not be sold on that account. 

 The remedy in such a case is sulphuric acid 

 two or three per cent. 



Many years ago it required months to 

 make good vinegar, but by the aid of sci- 

 ence and much practical skill, the Germans 

 have introduced a process by which the 

 work of months is brought within the com- 

 pass of a few hours. The best of vinegar 

 is now made in from two to four hours. 



