458 



INDEX. 



Alcohol 



from wood, 217 



heat liberated by the oxidation 



of, 190 

 influence of, upon the vinegar 



ferment, 106 



quantity of air required for the 

 conversion of, into acetic acid, 

 45, 46 



reduction of, with water, 116 

 samples for the determination of, 



122 

 table, Hehner's, 431, 432 



indicating the specific gravity 

 of mixtures of water and, 

 433 

 of theoretical yield of acetic 



acid from, 107, 108 

 the ultimate material for the fab- 

 rication of vinegar, 51 

 yield of acetic acid from, 195 



from sugar, 195 

 Alcoholic ferment, 23 



fluid, arrangements for the distri- 

 bution of the, in the gen- 

 erator, illustrated, 61-65 

 quantity of, to be daily 

 worked in a generator, 116 

 fluids, table for the determination 

 of the true volume of, 

 from the apparent vol- 

 ume, 444, 445 

 of proportion between 

 per cent, by weight 

 and by volume, 434 

 liquid, addition of alcohol to the, 



118 



of beer, sweet beer- wort, 

 malt extract, etc., to, 

 126 



of phosphates to, 127 

 apparatus for heating the, 

 illustrated and described, 

 94-96 



constitution of the funda- 

 mental materials used in 

 the preparation of, 112- 

 115 



definition of, 104 

 disadvantages of pouring the, 

 at stated intervals, 80-82 

 examples of the composition 



of, 109 



gradual strengthening of, 11 7 

 methods of preparing, 105 



Alcoholic liquid 



preparation of, 104-115 



of, according to rational 



principles, 111, 112 

 of, for 1 2 per cent, vin- 

 egar, 123 



quantities of beer and vine- 

 gar for, 107 

 receipts for, 109 

 the role of vinegar in, 104 

 use of simple automatic con- 

 trivances for the effusion 

 of the, 82 

 mashes as material for vinegar, 



156 

 Alcoholometer determination of the 



alcohol with the, 198, 199 

 Alcoholometers, 198 



for use in a vinegar factory, 199 

 Aldehyde and its composition, 22 

 derivation of the term of, 39 

 formation of, 39 

 preparation of pure, 40 

 properties of pure, 40 

 Alden apparatus, illustrated and de- 

 scribed, 407-409 

 manner of operating the, 



413, 414 



process, prize awarded at the 

 Paris exhibition to fruit dried 

 by the, 402 



Ale, sour, as material for vinegar, 162 

 Alkaloid in wine, 315 

 Aluminium acetate, 272-274 

 American canning factories, secret of 

 the great reputation of the 

 products of, 391 

 champagne, 329 

 ciders, adulteration of, 352 

 fruit evaporator, illustrated and 



described, 412, 413 

 Manufacturing Co., fruit evapo- 

 rator manufactured by, illus- 

 trated and described, 412, 413 

 preserving establishments, kettle 

 used in, illustrated and de- 

 scribed, 399, 400 

 Ammonia solution of, 207 

 Ammonium acetate, 270 

 Amyl acetate, 114 



addition to vinegar of, 145 

 Analyses of ciders by the U. S. Agri- 

 cultural Department, 331, 332 

 Anchovy vinegar, 172 

 Anise vinegar, 172 



