152 VINEGAR, CIDER, AND FRUIT-WINES. 



the fluid running off turbid ; and this continues until the pores of the 

 filter have become sufficiently contracted to retain the small bodies 

 suspended in the fluid. This can, however, be remedied by stir- 

 ring some charcoal powder into the first portion of vinegar to be 

 filtered ; the charcoal powder adheres to the sides of the bag and 

 contracts the pores of the tissue so that the fluid runs off entirely 

 clear. 



By subjecting the freshly-prepared vinegar to heating and filter- 

 ing, a commercial article is obtained which is perfectly clear and 

 does not spoil by keeping. By storing it, however, for some time 

 in barrels it gains considerable in fineness of odor and taste. 

 AVine-vinegar, cider-vinegar and fruit-vinegars in general should 

 positively be stored for some time, the odoriferous bodies which 

 make these varieties so valuable developing only by that means. 



Sulphuring of Vinegar. 



Sulphuring has long been employed as the most convenient 

 method for the preservation of wine, and, if correctly applied, can 

 also be used for that of vinegar. But as sulphurous acid readily 

 dissolves in vinegar the latter must not be brought in direct con- 

 tact with the gases arising from the burning sulphur. 



The sulphuring of vinegar is best executed as follows : The bar- 

 rel intended for the reception of the vinegar is thoroughly rinsed 

 and immediately placed in the store-room. Then place a sulphur 

 match consisting of a strip of linen about 6 inches long and f to 

 1 inch broad dipped in melted sulphur, into a perforated sheet 

 iron cylinder about 8 inches long and 1 inch in diameter, secure 

 this cylinder to a wire, and after igniting the sulphur match lower 

 it from the bnnghole to the centre of the barrel. The sulphurous 

 acid formed by the combustion of the sulphur is at once dissolved 

 by the water adhering to the interior of the barrel. A sulphur 

 match of the above size suffices for a barrel of 100 to 125 gallons. 



Jf the sulphured barrel be now immediately filled with vinegar, 

 the sulphurous acid becomes distributed throughout the fluid and 

 kills the vinegar ferment as well as all other ferments present, so 

 that the vinegar cannot undergo any further change except it 

 come again in contact with living ferments. 



