148 VINEGAR, CIDER, AND FRUIT-WINES. 



or fruit-vinegars in which this ferment has for a considerable 

 time flourished, lose their characteristic agreeable bouquet which 

 may be considered the greatest damage. 



In the presence of a large number of vinegar eels their bodies 

 may decay and impart to the vinegar a very disagreeable putrid 

 odor, even if stored in barrels closed air-tight. 



The advisability of filtering the vinegar before bringing it into 

 the storage barrels will be readily understood from the above state- 

 ment. By filtration it is, however, only possible to remove the 

 vinegar eels and vinegar mites swimming in the fluid and larger 

 flakes of mother of vinegar. The ferments and bacteria inducing 

 putrefaction cannot be thus removed, so that even filtered vinegar 

 is liable to spoil when stored. 



Heating the Vinegar. 



In order to destroy all organisms which might cause the spoil- 

 ing of the vinegar, it is recommended to heat the latter to about 

 140 F. before running it into the storage barrels. A few 

 moments exposure at this temperature being sufficient for the 

 purpose, a large volume of vinegar can in a short time be heated 

 with the use of a suitable apparatus, such as is shown in Fig. 39. 



In the head of the barrel b is secured a pipe of pure tin with 

 very thin walls and a clear diameter of about J inch. It is 

 coiled in a boiler filled with water, which it enters at e f and 

 leaves at h. It then passes into the barrel 6, in which it is also 

 coiled, and ends outside the barrel at g. At i it expands to a 

 capsule in which a thermometer, t, is placed. A vat, a, placed at 

 a certain height above the barrel is provided with a wooden stop- 

 cock, c, to which is secured a rubber hose, d, which enters the 

 barrel b above the bottom. The pipe k, which is secured on top 

 of the barrel 6, is open on both ends and of sufficient length to 

 project above the vat a. 



The boiler is filled with water and placed in an ordinary 

 hearth. The vat a is filled with the vinegar to be heated and 

 kept constantly supplied. The water being heated to boiling the 

 stopcock c is opened. The vinegar now runs through d into the 

 barrel 6, and, after filling it, flows at e into the tin coil and passes 



