INDEX. 



469 



Malt and grain vinegar, manufacture 



of, 156-163 

 and unmalted grain, mixture of, 



159 

 calculation of the yield of acetic 



acid from, 158, 159 

 determination of vinegar from, 



213 



for brewing purposes, 157 

 for distilling purposes, 157 

 proportion of maltose and dextrin 



in, 157 

 -vinegar, 50 



-wort, conversion into vinegar of 

 . the fermented, 161-163 

 Maltose and dextrin, proportion of, 



in malt, 157 



Manganese acetate, 274, 275 

 Manganous sulphate, preparation of, 



274, 275 

 Manner of obtaining wood spirit 



(methyl alcohol), 247-250 

 Manufacture of brandy from cider, 



352-354 

 of ciders, fruit- wines, etc., 299- 



369 

 of vinegar, 1 7-298 



from malt and grain, 156-163 

 of wood- vinegar, 215-253 

 Marmalade, confusion in the applica- 

 tion of the term, 390 

 derivation of the term, 390 

 flavoring of, 391 

 fruit-butter and jelly, 388-399 

 manufacture of, 390-392 

 pat-king of, 392 

 Marsh gas, 220 



Mash, preparation of the. 159, 160 

 special treatment of the ripe, 



160, 161 



Mashing, theoretical part in, 158, 159 

 Massonfour's aerometer, table to, 451 

 Maximum electrical thermometer, de- 

 scribed and illustrated, 71, 72 

 Meat, preservation of, by sodium ace- 

 tate, 269, 270 ' 

 Melsen's method of preparing glacial 



acetic acid, 265 

 Mercuric acetate, 298 

 Mercurous acetate, 297, 298 

 Metallic vessels, material for, 94 

 Metals, detection of in vinegar, 211, 



212 

 Metapectic acid, 300 



formation and properties of, 

 302 



Metapectine, formation and constitu- 

 tion of, 300, 301 



Method of the fabrication of vinegar 

 in apparatus of spe- 

 cial construction, 139- 

 144 



of wine-vinegar, accord- 

 ing to Bersch, 185- 

 188 

 Methods of fabrication of vinegar, 50- 



52 

 Methyl alcohol, manner of obtaining, 



247-250 



yield of salable, 252 

 iodide, 234 

 nitrate, 234 

 Michaelis's rotatory vinegar generator, 



142, 143 



Microscope, how the vinegar ferment 

 appears under the, with illustration, 

 28, 29 

 Milk, cause of the turning sour of, 



183 



Minimum electrical thermometer, 72 

 Mites, vinegar, 185 



disturbances due to, 137, 138 

 Mixed pickles, 423 

 Modern French method of preparing 



wine-vinegar, 182-185 

 Mohr, determinations of the specific 



gravity of acetic acid, by, 42 

 method of determining the 

 strength of wood-vinegar, by, 

 235, 236 



Mohr's volatile spirits of vinegar, 171 

 Mold, indication of the formation of, 



37 



Mollerat's method of preparing acetic 

 acid, illustrated, 263- 

 265 

 sodium acetate, of, 245, 



246 



Morello-wine, preparation of, 369 

 Moses, mention of vinegar by, 17 

 Mother-lye, utilization of, 246, 247 

 Mother of vinegar, 34-37 



appearance of, in the manu- 

 facture of wine-vinegar, 

 187 



composition of, 35, 36 

 development of, 25, 26 

 difference in opinion as to 



the nature of, 35 

 erroneous opinion as to its 

 part in tne formation of 

 vinegar, 37 



