476 



INDEX. 



Ventilating 



contrivances, special, object of, 



77 



Ventilation and condensation, gene- 

 rators with constant, 77-80 

 artificial, of the vinegar gene- 

 rators, 73-80 



of the generators from above to 

 below, objections to, with illus- 

 tration, 73-75 

 Venus' s vinegar, 18 

 Verdigris, acetic acid from, 18 

 adulterations of, 285, 286 

 crystallized, 280-283 



glacial acetic acid from, 256 

 manufacture of in France, Eng- 

 land, Germany, and Sweden, 

 284, 285 

 varieties of, 283 



Vidal-Malligaud's ebullioscopc, illus- 

 trated and described, 202, 203 

 Vinaigre des quatre voleurs, 171 

 Vincent, apparatus for cooling gas, 

 by, with illustration, 228, 229 

 dimensions of retorts, recom- 

 mended by, 221 



utilization of the mother lye, ac- 

 cording to, 247 

 yield of salable methyl alcohol, 



according to, 252 



Vinegar, actual fabrication of, accord- 

 ing to the old method, 1 1 9 

 apparatus, automatic, 80-96 

 bacteria, fluids especially suitable 

 for the nourishment of, 

 27 

 origin and distribution of, 



27 



rapid augmentation of, 29 

 best temperature for the forma- 

 tion of, 34 



" Vinegar boiling," 1 75 

 Vinegar, coloring of, 153, 154 



conditions on which the fabrica- 

 tion of high-graded or weak, 

 depends, 106, 107 

 determination of the derivation 



of a, 212-214 

 difference in the properties of, 



51, 52 



disturbing influences in the fabri- 

 cation of, 125-139 

 eels, smells caused by, 130 

 essence, the manufacture of, a 



well-paying industry, 20 

 what it is, 20~ 254 



Vinegar 



examination of, as to the pres- 

 ejice of foreign acids and of 

 metals, as well as to its deri- 

 vation, 209-214 



fabrication of, from various ma- 

 terials, 154-168 

 of, with the assistance of pla- 

 tinum black, 143, 144 

 factories, losses in, 48 

 factory, arrangement of a, 68-72 

 principal work to be per- 

 formed in, 80 



ferment, or vinegar- veast, 23 

 the, 27-30 

 the, and its conditions of 



life, 27-38 

 the need of free oxygen of, 



29, 30 



-field, what constitutes a, 180 

 filtration of the, 150-152 

 fining of, 153 

 for domestic use, 164 

 for seasoning food, 255 

 for the preservation of fruit, etc., 



254, 255 



from apple-pomace, 168 

 from sugar, fruits, and berries, 



163-166 



further treatment of. freshly- pre- 

 pared, 144-154 

 heating the, with illustration, 148, 



149 

 how drawn off, with illustration, 



145, 146 



improvement in the odor of, 145 

 increase of the boiling point of, 



255 

 of the content of acetic acid 



in, 254 



limit of acetic acid in, 106 

 manufacture of, from malt and 



grain, 156-163 



method of the fabrication of, in 

 apparatus of special construc- 

 tion, 139-144 



methods of fabrication of, 50-52 

 necessity of progress in the manu- 

 facture of, 19 



odor of freshly- prepared, 144 

 of specific gravity, tables for 

 determining the content of per 

 cent, of acetic acid in, 452, 453 

 ordinary, what it is, 1 7 

 part taken by the vinegar eels in 

 the fabrication of, 133 



