FABRICATION OF WINE-VINEGAR. . 181 



of which can be maintained at least at 68 F. The wine re- 

 mains in these casks until it is converted into vinegar ; the latter 

 is then drawn off by means of the above-mentioned stop-cock 

 and the casks are again filled with wine, etc. The hole in the 

 front end of the cask and the bung-hole permit the free access 

 of air to the surface of the wine. In other French factories the 

 work is carried on according to a method somewhat different 

 from the one just described. Casks having a capacity of up to 

 100 gallons are used, each cask having in the surface of the front 

 end a square aperture, which serves to charge the casks with 

 wine as well as for the influx of air. The casks are placed in three 

 rows one above another in a room which can be heated. In the 

 beginning of the operation a certain quantity of strong vinegar 

 is brought into the casks; about one-fourth of its volume of 

 wine is then added, and at intervals of eight days about 10 

 quarts more. When the cask is nearly filled up to the above- 

 mentioned aperture, the regular process of drawing off vinegar 

 and filling up again with wine is commenced. If, for instance, 

 10 quarts of finished vinegar are drawn off, the same quantity of 

 wine is replaced in the cask, and suppose that, according to the 

 manner of working, 7, 8, or 10 days are required for the con- 

 version of this quantity into vinegar, 10 quarts of vinegar are 

 again drawn off after the expiration of that time, this being con- 

 tinued until a disturbance occurs. 



In the course of time large masses of slimy matter, consisting of 

 albuminous substances which have become insoluble, coloring 

 substances, vinegar ferment vegetating below the surface (the so- 

 called mother of vinegar), decayed vinegar ferment, etc., form a 

 deposit in the cask, and finally accumulate to such an extent as 

 to occupy half the volume of the cask, so that the latter has to 

 be. emptied and thoroughly cleansed. Sometimes the operation 

 has to be interrupted much sooner on account of the contents of 

 the cask acquiring a disagreeable, putrid odor. This appearance 

 of putrefaction is generally due to vinegar eels settling in the in- 

 terior of the cask as a rule, immediately above the level of the 

 fluid and developing to such an extent that they form a slimy 

 coating on the barrel and upon the fluid and suppress the devel- 

 opment of the vinegar ferment. These animalcules are destroyed 



