PREPARATION OF VINEGAR SPECIALTIES. 173 



vinegar, previously boiled up, and yeast in the proportion of 1 

 spoonful to 5 Ibs. of sugar. The fluid is then distributed in sev- 

 eral earthenware pots and exposed to a temperature of 77 to 

 88 F. until it has been converted into strong vinegar. This, 

 while remaining in the pots, is mixed with 200 parts of French 

 brandy and after two days bottled in small bottles. To each 

 pound of this vinegar are added 4 part of crystallized tartaric 

 acid, pulverized, and J part of bicarbonate of soda. The bottles, 

 as soon as the respective portion of the mixture has been added 

 to each, must be corked as quickly as possible and then stored 

 in a cool place. 



Herb vinegar. Chop fine the leaves of marjoram and thyme 

 each 13J parts, common bean leaves 6J, leaves of mint, basil, and 

 celery each 3J, and fresh shallots 1J. Pour 600 or 700 parts of 

 good vinegar over the herbs and treat in the same manner as given 

 for compound tarragon vinegar. 



Pine-apple vinegar. This excellent vinegar soon loses its 

 flavor, and it is therefore best to prepare a small quantity at 

 a time and keep in bottles closed air-tight. 



Bruise the slices of pine-apple and pour over them a consider- 

 able quantity of vinegar. Close the vessel air-tight and let it 

 stand 12 hours ; then pour off the vinegar and filter. 



Celery vinegar. Celery seed 4J ozs., vinegar 1 pint. Digest 

 14 days; filter. 



Clove vinegar. Cloves 3J ozs., vinegar 1 pint. Digest 7 days 

 and strain. 



Mustard vinegar. Black mustard seeds 2 ozs., vinegar 1 pint. 

 Digest one week and filter. 



Lovage vinegar. Lovage root 2 ozs., lovage seed 1 oz., vinegar 

 10 ozs. Digest one week and filter. 



Preparation of Acetic Ether. 



Among the numerous combinations into which acetic acid 

 enters with other bodies, acetic ether is of special value for the 

 vinegar manufacturer, it being directly used in the fabrication of 

 vinegar. It is readily formed on alcohol coming in contact with 

 acetic acid, and it would seem with special ease when the latter 



