INDEX. 



465 



Filtering vinegar, advisability of, 



148 



Filtration of the vinegar, 150-152 

 Fining of vinegar, 153 

 Fir, products obtained from the dis- 

 tillation of, 251 

 Flies, vinegar, 139 

 Fluid, nourishing, from beer, 101 

 Fluids for the cultivation of pure 



vinegar ferment, 100, 101 

 Food, vinegar for seasoning, 255 

 Formic ether, 40 

 Fourcroy and Vauquelin, discovery 



by, 18 



France, adulteration of cider in, 351 

 analysis of ciders from different 



parts of, 330 



clarification of cider in, 342 

 fielding in, 180 

 manufacture of perfumed jelly in, 



394 



of small cider in, 336 

 of verdigris in, 284, 285 

 of wine-vinegar in, 178 

 method of drying fruit in, 419 

 production of cider in 1883, in, 



330 

 retorts most frequently used in, 



221, 222 

 use of salycilic acid prohibited in, 



341 



Frankfort mustard, 425 

 Freezing of cider, 346, 347 

 French method of preserving fruit 

 known as au Baine-Marie, 

 372 



methods of preparing wine- vine- 

 gar, 180-185 

 mustard, 425 



verdigris, composition of, 285 

 Fruit and other articles which are 



now evaporated, list of, 402 

 arrangement of, in the evapora- 

 tor, 416, 417 

 boiling down of, in stoneware 



pots, 373, 374 

 butter, 388-390 



marmalade, and jelly, 388- 



399 



packing of, 389, 390 

 composition of the juice of dif- 

 ferent varieties of, 308 

 constituents in an unripe, 299, 



300 



content of free acid in different 

 varieties of, 308 

 30 



Fruit- 

 disadvantages of drying in the 



sun or in the oven, 405, 406 

 drying of, in the oven, 419, 420 

 evaporated, advantages of, 402, 



403 



evaporation of, 400-420 

 growing and ripening stages of a, 



305, 306 

 manner of gaining the juice from, 



316 



object of evaporating, 403 

 percentage of free acid in dif- 

 ferent varieties of, 307 

 of sugar in different varieties 



of, 306, 307 



preservation of, 371-400 

 preserved, cost of transport of, 



401 



proportion between acid, sugar, 

 pectine, etc., in 

 different varieties 

 of, 307 



water, soluble and in- 

 soluble substances, 

 in different varie- 

 ties of, 307, 308 

 quantity of water in the pulp of 



a, 304 

 rules applicable to all methods of 



preserving, 371 



selection of, for marmalade, 391 

 sugar, conversion of acids into, 



305 



sun drying apparatus for, illus- 

 trated and described, 409, 410 

 the development, ripening, etc., 



of a, chemical process, 303 

 theory of evaporating, 403-405 

 United States statistics of, 401, 



402 



varieties of, for evaporating, 415 

 vinegar, destruction of acetic 



acid in, 147 

 for the preservation of, 254, 



255 

 vinegars, loss of the bouquet of, 



148 



wine, advantages of a mixture of 

 various juices for, 356, 357 

 improvement of flavor and 

 keeping qualities of, 356. 

 357 

 wines, 356-369 



and cider, practice of the 

 preparation of, 316-329 



