FABRICATION OF VINEGAR. 131 



eulty. First of all, the composition of the alcoholic liquid must 

 be changed by discontinuing the use of fluids containing many 

 carbohydrates and albuminous substances, such as young beer, 

 malt extract, young fruit-wine, etc., it being best to use alcoholic 

 liquid of water, vinegar, and alcohol only until the generators are 

 entirely restored to a normal working. The activity of the ferment 

 is at the same time increased by a stronger draught of air in the 

 generators and by raising the temperature of the workroom. In a 

 few days the generators will be again in a proper state of work- 

 ing, which is' recognized by the normal conversion of alcohol 

 into acetic acid. 



If, however, the evil has progressed to a certain extent nothing 

 can be done but to empty the generators. Though considerable 

 labor is connected with this operation, there is no further use of 

 experimenting, since such nonsensical additions as beer-yeast, 

 tartar, honey, etc., which have been proposed as remedies, only 

 accelerate the final catastrophe the entire cessation of the forma- 

 tion of vinegar. Should a disturbance occur which cannot be 

 accounted for by defective nourishment of the ferment, want of 

 air, or an incorrect state of the temperature, the condition of the 

 shavings should be at once examined into, and if they show the 

 first stages of sliming the evil should, if possible, be remedied by 

 changing the composition of the alcoholic liquid. If the new 

 alcoholic liquid contains only water, vinegar, and alcohol sliming 

 cannot progress, and the layers of slime upon the shavings will in 

 a short time disappear, they being partially utilized in the nour- 

 ishment of the ferment and partially mechanically washed off by 

 the alcoholic liquid running down. 



Disturbances due to Vinegar Eels. 



In many factories filamentous structures scarcely visible to the 

 naked eye will frequently be observed in the vinegar. When 

 viewed under the microscope they will be recognized as animal- 

 cules, to which the term vinegar eel (Anguilla acdi) has been ap- 

 plied on account of their form slightly resembling that of an eel. 

 Fig. 31 shows a microscopical picture of a drop of vinegar 



