192 VINEGAR, CIDER, AND FRUIT-WINES. 



sinks below the level of the fluid and assumes the form of the 

 flaky masses called mother of vinegar. The result after a number 

 of operations is a slimy sediment, which finally accumulates to 

 such an extent that it has to be removed ; this is effected, after 

 the finished vinegar is drawn off, by opening the tap-hole Z and 

 removing the slimy mass by means of a broom or crutch. The 

 vat is then thoroughly washed with water and can be immediately 

 recharged with wine. The slimy mass is best collected in a tall 

 vat and allowed to rest. In a few days it separates into two 

 layers, the upper one consisting of quite clear vinegar which can 

 be used for filling up storage-barrels, and the lower one of a 

 thickly-fluid mass from which a certain quantity of vinegar can 

 be obtained by filtration. 



The vinegar drawn off from the vats is brought into storage 

 barrels which are filled up to the bung and closed air-tight. The 

 volume of the vinegar decreasing by cooling, the barrels must 

 from time to time be examined and kept filled up to the bung- 

 hole. While stored in the barrels the vinegar almost completely 

 clarifies, and by carefully siphoning off the clear portion it can be 

 at once brought into commerce without further treatment. When 

 a considerable quantity of slimy sediment has collected in the 

 storage-barrels it is drawn off and brought into the above-men- 

 tioned clarifying vat, or is clarified by filtration. 



In case of disturbances in the fabrication by the appearance of 

 mold ferment or vinegar eels, the process once commenced must 

 be carried through as well as possible and then the entire opera- 

 tion interrupted for the purpose of thoroughly cleansing the vessels 

 by washing with boiling water or steaming. Under no circum- 

 stances should it be attempted to continue working with vats 

 infected with mold or vinegar eels, as it would only lead to a 

 considerable loss of material and the cleansing of the vessels, 

 which would have to be finally done, would be more difficult. 



In conclusion it may be remarked that it is best to bottle the 

 vinegar after it has become refined and bright by storing, and close 

 the bottles with new corks ; by placing the bottles horizontally 

 in the cellar the vinegar acquires a finer odor without injury to its 

 content of acetic acid or to its taste. 



Though vinegar prepared in the above-described manner and 



