470 



INDEX. 



Mother of vinegar 



occurrence of, 35 

 substances which participate 

 in the formation of, illus- 

 trated by an experiment, 

 36 



Mothers, definition of, 180 

 Moutarde aromatisee, 427 

 aux epices, 427 

 de maille, 426 

 des Jesuites, 425 

 Mulberry-jelly, 393 



-wine, preparation of, 366 

 Mulder, analysis of mother of vinegar 



by, 36 



experiments on wood by, 217 

 Mushrooms, pickling of, 423 

 Must- aerometer, 197 

 Must, calculation of the sugar which 

 has to be added to the, 326, 

 327 



examination of, 196 

 table of comparative synopsis of 



the aerometers for, 450 

 to Oechsle's aerometer for, 



451 

 testing the, as to its content of 



sugar and acid, 324-327 

 to find the quantity of acid in, 



324, 325 

 Mustard, 424-427 



and pickles, preparation of, 420- 



427 

 seasoning for different varieties 



of, 424 



-seed, use of, for checking fer- 

 mentation, 340 

 -vinegar, 173 

 Mycoderma aceti, 26 



NAGELI'S view of the role of the 

 vinegar ferment, 23 

 Nanot, M. Jules, method of extract- 

 ing the juice of apples by diffusion, 

 proposed by, with illustration, 337- 

 339 



Naphthalin, 220 



Neuffer and Schlibler, table of quan- 

 tities of water contained in wood, 

 by, 215 

 Neutral acetate, formation of, 43 



of lead (sugar of lead), 287- 



295 



cupric acetate ; crystallized ver- 

 digris, 280-283 



Neutral- 

 ferric acetate or sesquiacetate of 



iron, 276-278 

 New England, method of drying fruit 



in, 420 

 Jersey, principal varieties of 



apples used for cider in, 333 

 York, annual product of evapo- 

 rated fruit in, 401 

 Nickel acetate, 279 

 Nitric acid, detection of, in vinegar. 



210, 211 



Normal caustic soda solution, 206 

 Normandy, ciders used for distillation 



in, 352 

 I^rance, reputation of the cider 



of, 330 

 Nourishing conditions of the vinegar 



ferment, 30-34 

 fluid for the vinegar ferment, 



composition of, 31, 32 

 substances, irregularities due to a 

 want of, 126 



OAK, products obtained from the . 

 distillation of, 251 

 wood for filling generators, 66 

 Oechsle's aerometer for must, table 



to, 451 



Oenanthic ether, 115 

 Oiling process for checking fermenta- 

 tion, 340, 341 

 Oil of cloves, use of, 129 

 Oils, volatile, solution of, in vinegar 



169, 170 

 Old French method of manufacturing 



wine vinegar, 180-182 

 Oleiiantgas, 220 

 Onions, pickling of, 423 

 Operations in a vinegar factory, 96- 



103 

 Optimum of the formation of vinegar, 



47 



the, definition of, 47 

 Ordinary mustard, 425 

 Osmose, removal of the water from 

 the shavings and its substitution by 

 vinegar effected by, 98 

 Oswego Co., N. Y., manufacture of 



apple jelly in, 394-399 

 Oxygen, quantity of, consumed in the 

 formation of vinegar, 



45 



of, required to form acetic 

 acid, 45 



