INTRODUCTION. 19 



was formed thus pointing out the fallacy of the opinion held by 

 the chemists of his time that carbonic acid was one of the pro- 

 ducts of acetous fermentation. 



Schutzeubach, in 1823, one year after the establishment by 

 Dobereiner of the now generally accepted theory of the formation 

 of acetic acid from alcohol, introduced the quick process of man- 

 ufacturing vinegar. 



Without detracting from the credit due to Schiitzenbaeh for 

 the introduction of his method and the improvement in the pro- 

 cess of the manufacture of vinegar, it may be mentioned that as 

 early as 1732, nearly a century before, the celebrated Dutch 

 chemist and physician Boerhaave made known a method for the 

 fabrication of vinegar from wine, which contained the principles 

 of the quick process. 



Although it is now more than sixty years since the introduc- 

 tion of Schutzenbach's process into the practice, the manufacture 

 of vinegar from alcohol remains nearly the same. While no 

 change can be made as regards the theoretical part of the process, 

 it being erected upon a foundation clearly indicated by a know- 

 ledge of natural laws, many important improvements may surelv 

 be introduced in the manufacture of vinegar on a large scale, this 

 being especially the case where it is uninterruptedly carried on 

 with the use of suitable apparatus. Many manufacturers still 

 work according to Schutzenbach's original plan, i. e., they use an 

 immense amount of labor for a performance which can be attained 

 in a much simpler manner. 



Progress is necessary in every business, but for several reasons 

 it is especially necessary for the manufacturer engaged in the 

 fabrication of vinegar by the quick process. Alcohol in every 

 form (whiskey, beer, wine) is everywhere subjected to a high tax, 

 and the constantly increasing taxation of this fundamental 

 material for the fabrication of vinegar, of course increases the 

 price the manufacturer has to pay for it. Another reason why 

 the manufacture of vinegar from alcohol becomes constantly more 

 difficult is found in the great competition arising from the con- 

 tinued improvements in the manufacture of pure acetic acid from 

 wood. Not many years ago it was considered impossible to ob- 

 tain entirely pure acetic acid from wood when manufacturing on 



