474 



INDEX. 



Succinic acid, formation and proper- 

 ties of, 313, 314 

 of, in vinous fermenta- 

 tion, 39 

 Sugar and acid, testing the must, as 



to its content of, 324-327 

 beets, preparation of vinegar 



from, 163 



calculation of the quantity of, 

 which has to be added to the 

 must, 326, 327 

 determination of, 197, 198 

 from wood, 217 

 fruits and berries, vinegar from, 



163-166 



in fruits, derivation of, 305 

 of lead, 287-295 

 percentage of, in different varie- 

 ties of fruit, 306, 307 

 proportion of, to fruit, 391 

 quantity of, for jelly, 392 

 syrup, preparation of, in can- 

 neries, 379, 380 



table for comparing the per cent, 

 of, with per cent, of extract 

 and the specific gravity, 451 

 yield of alcohol from, 1 95 

 Sulphite of lime for checking fermen- 

 tation, 340 



Sulphuric acid, detection of, in vine- 

 gar, 210 



Sulphuring of vinegar, 152. 153 

 Sulphurous acid, apparatus for the de- 

 velopment of, illustrated 

 and described, 135, 136 

 detection of, in vinegar, 2 1 1 

 for the suppression of vine- 

 gar eels, 134 



Summary of the theoretical condi- 

 tions of the formation of vinegar, 

 37, 38 

 Sun-drying apparatus, illustrated and 



described, 409, 410 

 Sweden, manufacture of verdigris in, ! 



285 



Sweet cider, preparation of, 343, 344 j 

 Kremser must-mustard, 426 



IABLE for comparing per cent, of 

 sugar with per cent, of 

 extract and the specific 

 gravity, 451 



the different aerometers 

 with Tralles's alcoholo- 

 meter, 436 



Table 



for comparison of the scales of 

 Reaumur's, Celsius's and Far- 

 enheit's thermometers, 454 

 for the determination of the true 

 strengths of spirit for the nor- 

 mal temperature of 59 F., 



439-443 



of the true volume of al- 

 cholic fluids from the ap- 

 parent volume at different 

 temperatures, 444, 445 

 for the preparation of whiskey of 

 various strengths from spirits 

 of wine, 446 



for the reduction of specific gravi- 

 ties to saccharometer percent., 

 447-449 



indicating the specific gravity of 

 mixtures of alcohol and water, 

 443 



of comparative synopsis of the 

 aerometers for must generally 

 used, 450 



of content of alcohol required in 



a liquid for the production 



of vinegar with a certain 



content of acetic acid, 108 



of sugar and free acid in 



fruits, 165 



of proportion between per cent. 



by weight and by volume of 



alcoholic fluids at 59 F., 434 



of the theoretical yield of acetic 



acid from alcohol, 107, 108 

 showing the actual content of al- 

 cohol and water in mixtures of 

 both fluids and the contraction 

 which takes place in mixing, 

 435 



to Massonfour's aerometer, 451 

 to Oechsle's aerometer for must, 



451 



vinegars, 172, 173 



Tables for determining the content of 

 per cent, of acetic acid in a vine- 

 gar of specific gravity, 452, 453 

 Tannin in plants and fruits, 311, 312 

 test for in the juice of apples, 333 

 Tar, charcoal, wood-vinegar, and 



wood-spirit, yield of, 250-253 

 Tarragon vinegar, 172 



compound, 172 



Tartaric acid, decomposition of, 193 

 in vinegar, destruction of, 

 147 



