464 



INDEX. 



Examination of vinegar as to the 

 presence of foreign acids and of 

 metals, as "well as to its derivation, 

 209-214 



Execution of Bersch's process of manu- 

 facturing wine-vinegar on a 

 commercial scale, 188-193 

 of the work in a vinegar factory, 



115-125 

 Extraction of the juice by diffusion, 



336-339 

 Extract of lead, manufacture of, 295, 



296 



Extra-power cider press, illustrated 

 and described, 

 319, 320 



platform of, illus- 

 trated and de- 

 scribed, 320, 321 



TIABRICATION of vinegar with 

 J] the assistance of platinum black, 



143, 144 



of wine- vinegar, 175-197 

 Factories, vinegar, with automatic 

 arrangements, group-system in, 

 123-125 

 Factory, capacity of a, 115 



vinegar, arrangement of a, 68-72 

 according to the 

 automatic prin- 

 ciple, 90-96 



control of the operations in 

 a, and chemical examina- 

 tion of the raw materials, 

 197-209 



description and manner of 

 operating a periodically 

 working, with 24 gene- 

 rators, 91-94 

 execution of the work in a, 



1 1 5-1 25 



operations in a, 96-103 

 Farmer's cider press, illustrated and 



described, 319 



Ferguson's improved racks, 321, 322 

 Fermentation, 312, 313 



acetous, induction of, 37 



summary of the processes 



taking place in, 38 

 of fruit juices, 357, 358 

 of the juice of apples, 339, 340 

 pectous, 301 



various means for checking, 340, 

 341 



Fermentation 



vinous, processes taking place in, 



38, 39 

 Ferment, vinegar, 27-30 



abortive cultivation of, il- 

 lustrated, 102 

 and its conditions of life, 27- 



38 



and the temperature, 33, 34 

 composition of the nourish- 

 ing substances for, 31, 32 

 conditions most favorable for 

 the development of, 30, 

 31 

 constituents of the body of, 



38 

 contest between vinegar eels 



and, 133 



cultivation of, 186, 189, 190 

 development upon wine of, 



illustrated, 28, 29 

 fluids for the pure cultivation 



of, 100, 101 



how it appears under the 

 microscope, illustrated, 

 28, 29 



induction of the operation 

 with artificially raised, 99- 

 103 



infection of wine with, 186 

 influence of acetic acid on, 



106 



of alcohol on, 106 

 nourishing conditions of, 30- 



34 

 process of nourishment of, 



32, 33 



pure cultivation of, 99-101 

 sensitiveness of the, to 

 changes of temperature, 

 81 



sowing of, 183 

 summary of the requirements 



of the, 38 



supply of air for the, 33 

 transfer of cultivated, to the 



generators, 102, 103 

 Ferments, nomenclature of, 23 

 Ferrous acetate, 275 

 Fielding, 180 

 "Fielding," manufacture of vinegar 



by, 162 



Filling of the generators, 65-68 

 "Filling table," 382 

 Filter for vinegar, illustrated and de- 

 scribed, 150, 151 



