X CONTENTS. 



CHAPTER II. 



THEORY OF THE FORMATION OF VINEGAR. 



PAGE 



Explanation of the chemical processes by which acetic acid in large 

 quantities is formed ......... 21 



Liebig's theory of the formation of vinegar ; The formation of vinegar 

 due to a chemico-physiological process ...... 22 



Pasteur's theory of the formation of vinegar; Difference between 

 Pasteur's and Nageli's views; Nomenclature of organisms producing 

 fermentation ; The vinegar or acetous ferment ; Origin of the acetic 

 acid formed in alcoholic fermentation ...... 23 



Occurrence of acetic acid in nature ; Formation of acetic acid by chemi- 

 cal processes ; Formation of acetic acid by the action of very finely 

 divided platinum upon alcohol, illustrated ..... 24 



Development of " mother of vinegar" ...... 25 



Pasteur's examination of the relations of the mother of vinegar to the 

 formation of vinegar; The botanical nature of the organisms causing 

 the formation of vinegar ; Disease-causing bacteria ... 26 



What constitutes the entire art of the manufacture of vinegar . . 27 



CHAPTER III. 



THE VINEGAR FERMENT AND ITS CONDITIONS OF LIFE. 



The vinegar ferment, its origin and distribution ; Fluid especially 

 adapted for its nourishment 27 



Experiment showing the conversion of wine into vinegar by the vinegar 

 ferment, with illustration ........ 28 



Duration of life of the vinegar ferment ; Difference between the living 

 and dead ferment as seen under the microscope ; Requirements of 

 the vinegar ferment for its augmentation . . . . .29 



Results of the withdrawal of oxygen from the vinegar ferment ; Ex- 

 periment showing the great rapidity of the augmentation of the 

 vinegar bacteria ; Nourishing conditions of the vinegar ferment . 30 



Factors required for the settlement of the vinegar bacteria upon a fluid 

 and for their vigorous augmentation ; Composition of the nourishing 

 fluid ; A large content of alcohol in the nourishing fluid detrimental 

 to the vegetation of the vinegar ferment ; Experiment showing that 

 the vinegar ferment cannot live in dilute alcohol alone . . .31 



The preparation of a fluid containing all the substances essential to the 

 nourishment of the ferment ; Sensitiveness of the vinegar ferment to 

 sudden changes in the composition of the fluids upon which it lives ; 

 The process of nourishment of the vinegar ferment . . .32 



Supply of air required by the vinegar ferment ; Limits of temperature 

 at which the augmentation of the ferment and its vinegar-forming 



