180 VINEGAR, CIDER, AND FRUIT-WIXES. 



Boiling of Wine- Vinegar. 



The oldest method for the preparation of wine-vinegar is that 

 to which the term " boiling of wine-vinegar' 7 (Weinessig-Siederei) 

 has been applied. A barrel was filled f full with wine to be 

 converted into vinegar ; a portion of the fluid was then heated 

 to boiling and poured back into the barrel. Upon the wine thus 

 heated to about 86 F. the development of the vinegar ferment 

 commenced, and in the course of a few months the greater portion 

 of the alcohol was converted into acetic acid. The greater portion 

 of the contents of the barrel was then drawn off as " ripe wine- 

 vinegar/' the barrel again filled J full with wine, and a portion of 

 this heated ; the operation was continued in this manner until so 

 much slimy sediment had accumulated in the barrel as to render 

 its complete emptying and cleansing necessary. This crude 'pro- 

 cess, which, as mentioned, was known in Germany as " vinegar 

 boiling/' was similar to the method formerly in general use in 

 France, and which, being still partially practised there in some 

 large wine-vinegar factories, for instance in Orleans, may be 

 designated as the 



Old French Method of Manufacturing Wine-Vinegar. 



The casks, called mothers, which are employed hold not more 

 than 22 gallons, each cask being filled i full. Immediately 

 above the level of the fluid a hole is bored in the surface of 

 the front end of each cask, this hole as well as the bung-hole re- 

 maining open ; a stop-cock for the discharge of the fluid is placed 

 in the lower part of the cask. The casks are placed in rows in 

 the open air, eight, ten, fifteen, or twenty such rows constituting 

 what is termed a vinegar field '. This so-called fielding, which is 

 carried on from spring to fall, may be suitable for the southern 

 part of France, but cannot be recommended for more northern 

 regions, as the temperature may fall very low during the night 

 and rise very high during the day. Experience has shown that 

 the augmentation and efficacy of the ferments are very much in- 

 jured by strong variations of temperature, and consequently it is 

 decidedly preferable to keep the casks in a room the temperature 



