168 VINEGAR, CIDER, AND FRUIT-WINES. 



eider before allowing it to run through the apparatus. Open the 

 faueet so that a stream not larger than a straw shall fall into the 

 channel of the top shelf. As it falls through the last hole into 

 the barrel placed below the apparatus, the cider will have changed 

 to strong and pure vinegar. When once started the process must 

 continue night and day until the supply fails. In warm weather 

 no fire will be required in the vinegar apartment, which should be 

 well supplied with fresh air to facilitate oxidation. If the liquid 

 is allowed to flow too rapidly, it will not have time to oxidize. 



Vinegar from apple-pomace. After the cider has been ex- 

 tracted and the cheese removed from the press, the pomace may 

 be placed in a pile upon a suitably-constructed platform and al- 

 lowed to ferment. In the course of a few days considerable heat 

 will be evolved ; at this time a few pails of warm water (not boil- 

 ing) should be poured upon the pile and in the course of twenty- 

 four hours the pomace will be in a proper condition to grind. It 

 should then be run through a grater-mill and relaid upon the press 

 in a cheese in the same manner as originally laid in cider making, 

 when it may be subjected to heavy pressure until the liquid con- 

 tained in the cheese be extracted. This liquid may then be ex- 

 posed in shallow open casks in a warm room and in a short time 

 will be found good vinegar. Or, the liquid may be immediately 

 passed through a generator. 



CHAPTER XVII. 



PREPARATION OF VINEGAR SPECIALTIES. 



THESE specialties may be divided into two groups : into those 

 with a specific odor, and those with a specific odor and taste. As 

 an example for both kinds we will take tarragon (dragon's-wort) 

 vinegar. If it is prepared by simply dissolving in the vinegar 

 the volatile oil of dragon's-wort (Artemisia dracunculus), obtained 

 by distillation with water, the product is simply perfumed vinegar, 

 the odor of the volatile oil being mixed with that of the acetic 

 acid, but the taste remains unchanged. If, however, the fresh 



