150 



VINEGAR, CIDER, AND FRUIT- WINES. 



Filtration of the Vinegar. 



The bodies suspended in the vinegar and causing its turbidity 

 being very small, it takes some time before they settle on the 

 bottom and the fluid becomes entirely clear. To accelerate clari- 

 fication the vinegar is filtered. 



Fig. 40 shows a filter suitable for the purpose. It consists of 

 a small, strong wooden vat provided with two perforated false- 

 bottoms, s and 6. Upon the lower false-bottom is spread a linen 

 cloth and upon it fine sand which is not attacked by acetic acid, 

 or small pieces of charcoal. Upon the smoothed surface of the 



Fig. 40. 



Filter for Vinegar. 



sand is spread a layer of paper pulp f to 1 inch deep which is 

 covered with a linen cloth and then placed upon the false bottom 

 6, the latter being forced down by means of the screw k and the 

 pieces of wood r. The vinegar to be filtered is in the vat a which 

 is connected with the filtering vat by the stop-cock h and the 

 rubber hose s 8 to 10 feet long. By opening the stop-cock h the 

 filter stands under the pressure of a column of fluid 8 to 10 feet 

 high and the filtered vinegar runs off through an aperture in the 

 side of the filtering vat. By filling the filter below the paper 



