INDEX. 



471 



PARAFFIN, 220 

 Parapecticacid, properties of, 302 

 Parapectine, 300 



Parsnip-wine, preparation of, 368 

 Pasteur and his researches on the for- 

 mation of wine- vinegar, etc., 

 26 



theory of the formation of vine- 

 gar of, 23 



Pathological tannin, 31 1 

 Payen, preparation of tribasic acetate 



of lead, according to, 296 

 Peach and apricot- wines, preparation 



of, 369 



Peaches, pickling of, 423 

 Pear cider, 354, 355 

 " Pear essence," 114 

 Pear jelly, 393 



must, port-wine from, 355 

 Pears and apples, cider from, 329-356 

 bleaching of, 415, 416 

 manner of preserving, 373 

 pickling of, 423 

 suitable for cider, 355 

 Peck, Dewitt C., on the manufacture 

 of apple jelly in Oswego Co., N. 

 Y., 394-399 

 Pectase, 300 



formation and constitution of, 301 

 Pectic acid, formation and proper- 

 ties of, 300, 302 

 Pectine, formation and constitution 



of, 300 



Pectose, what it is, 300 

 Pectosic acid, 300 



formation and constitution 



of, 301, 302 

 Pectous fermentation, 301 



substances in fruits, 310 

 Pepper in vinegar, determination of, 



214 



Perfumed vinegar, 168 

 Periodically working apparatus ; the 



three-group system, 87-90 

 Phenol, 220 



Phillips, composition of verdigris, ac- 

 cording to, 285 

 Phosphates, addition to the alcoholic 



liquid of, 127 

 Physiological tannin, 311 

 Picalilly, preparation of, 423 

 Pickles, 420-423 



and mustard, preparation of, 420- 



427 



general rules applicable to the 

 preparation of, 420-422 



Pickles- 

 greening of, 422 

 list of fruits chiefly used for. 422 



423 



manner of packing 420 

 mixed, vinegar for the preserva- 

 tion of, 254, 255 

 Pineapple vinegar, 173 

 Pipette, the, illustrated and described, 



204 



Plain racks, 322 



Platinum black, fabrication of vinegar 

 with the assistance of, 143, 



144 



formation of acetic acid by 

 the action of, illustrated, 21, 



25 

 Plums, brandy from, 353 



difficulties in canning, 375 

 evaporated bath for t 4J6 

 Plum-wine, preparation of, 369 

 Port-wine from pear must, 355 

 Potassium acid acetate or potassium 



diacetate, 268, 269 

 diacetate, 268, 269 

 neutral acetate, 267, 268 

 Potatoes, evaporated, value of, 419 



manner of evaporating, 4 1 8 

 Practical yield, definition of, 44 

 Practice of the preparation of cider 



and fruit- wines, 316-329 

 Preparation of acetic acid .from com- 

 mercial acetates and from those 

 obtained from wood-vinegar, 

 256-265 

 of apple-juice for distillation, 



353 

 of crude and pure sodium acetate, 



242-247 

 of crude calcium acetate, 241, 



242 



of pickles and mustard, 420-427 

 of pure, concentrated acetic acid, 



253-266 



of the alcoholic liquid, 104-115 

 of vinegar from sugar-beets, 163 

 from various materials, 154 



168 



specialties, 168-175 

 of wine- vinegar from lees, 193- 



197 



Preservation of fruit, 371-400 

 Preserving establishments, importance 



of, 398, 399 



in air-tight cans, 374-385 

 Press-cloths, 336 



