CONTENTS. XIX 



PAGE 



The theoretical part in mashing; Effective diastase; After-effect of 

 the diastase; Calculation of the yield of acetic-acid which can be 

 obtained from a given quantity of malt . . . . . .158 



Use of a mixture of malt and-unmalted grain ; Doughing in the ground 

 malt; Mashing . . . . . . . . .159 



The percentage of alcohol contained in mashes after fermentation; 



Setting the rnash with yeast; Preparation of compressed yeast . 160 



Treatment of the completely fermented "ripe mash" for the fabrica- 

 tion of vinegar ; Preparation of alcoholic liquid from filtered mash ; 

 Conversion of the fermented malt wort into vinegar . . .161 



Filtration of malt vinegar in refining or rape vessels ; " Rape," what it 

 is; the manufacture of malt vinegar by "fielding"; Utilization of 

 sour ale and beer for vinegar . . . . . . .162 



Preparation of vinegar from sugar beets ; Vinegar from sugar, fruits, 

 and berries . . . . . . . . . .163 



Receipts for making vinegar by Cadet-Gassicourt and Doebereiner ; 

 Preparation of vinegar on a small scale for domestic use . .164 



Table showing the average content of sugar and free acid in the most 

 common varieties of fruits ; Treatment of currant juice for the prepa- 

 ration of vinegar . . . . . . . . .165 



Preparation of vinegar from bilberries ; Vinegar from berries ; Cider 

 vinegar ........... 166 



Contrivance for making cider vinegar described by S. E. Todd . 167 



Vinegar from apple-pomace 168 



CHAPTER XVII. 



PREPARATION OF VINEGAR SPECIALTIES. 



Groups of specialties ; Perfumed vinegars 168 



Aromatized vinegar; Manner of dissolving volatile oils in vinegar . 169 

 Preparation of aromatized vinegars . . . . . . .170 



Toilet vinegars; Mohr's volatile spirits of wine ; Aromatic vinegar; 

 Henry's vinegar ; Vinaigre de quatre voleurs ; Hygienic or preven- 

 tive vinegar ; Cosmetic vinegar .171 



Table vinegars ; Anise vinegar ; Anchovy vinegar ; Tarragon vinegar ; 



Compound Tarragon vinegar ; Effervescing vinegar . . .172 



Herb vinegar ; Pineapple vinegar ; Celery vinegar ; Clove vinegar ; 



Mustard vinegar ; Lovage vinegar ; Preparation of acetic ether . 1 73 

 Preparation of a fluid for imparting bouquet to table vinegar ; Compo- 

 sition of pure acetic ether 1 74 



