CONTENTS. xy 



Example illustrating the gradual commencement of the regular fabrica- 

 tion ; Accelerated acidulation ; Objection to the ordinary method of 

 accidulation ...... 



Percentage of water in the shavings which has to be replaced in the ordi- 

 nary method of acidulation by vinegar ; How the removal of water 

 from the shavings and its substitution by vinegar are effected; Time 

 required for acidulation by the old method ; Loss of vinegar in the 

 old method of acidulation ; Advantage and mode of using artificially 

 dried shavings ; Time required for acidulation with artificially dried 

 shavings ........ 9# 



Induction of the operation with artificially raised vinegar ferment; 

 " Pure cultivation" of the vinegar ferment 99 



Preparation and treatment of fluids for the pure cultivation of vinegar 

 ferment ........ 10o 



Preparation of nourishing fluid from beer ; Manner of cultivating vine- 

 gar ferment . . . . . . . . . . .101 



Abortive cultivation of vinegar ferment with illustrations ; Transfer of 

 the pure cultivation of vinegar ferment to the generators . . 102 



Prevention of disturbances which are caused by suddenly changing the 

 nourishing fluid of the vinegar ferment 103 



CHAPTER XI. 



PREPARATION OF THE ALCOHOLIC LIQUID. 



Definition of the term "alcoholic liquid;" Reason why a content of 

 vinegar in the alcoholic liquid exerts a favorable effect upon the forma- 

 tion of vinegar ; Proof that the alcoholic liquid does not require any 

 considerable quantity of acetic acid for its conversion into vinegar . 104 



Reasons why it is preferable to gradually increase the content of alcohol 

 in the alcoholic liquid instead of at once adding the total amount . 105 



Experiment illlustrating the destruction of acetic acid by (he vinegar 

 ferment in the absence of alcohol ; Limit of percentage of acetic acid 

 vinegar should have ; Conditions on which the advantageous fabrica- 

 tion of high-graded or weak vinegar depends . 



Quantities of beer and of finished vinegar to be added to the alcoholic 

 liquid ; Table showing the theoretical yield of acetic acid from alcohol 107 



Reasons why practically less vinegar with a smaller percentage of acetic 

 anhydride is obtained ; Table showing the content of alcohol required 

 in an alcoholic liquid for the production of vinegar with a certain con- 

 tent of acetic acid . . . .*. 



Calculation for finding the number of gallons of water which have tc 

 added to alcohol of known strength in order to obtain an alcoholi 

 liquid with the desired percentage of alcohol ; Examples of the c 

 position of alcoholic liquid .. 



