INDEX. 



477 



Vinegar 



preparation of, according to the 



group-system, 121, 122 

 of, according to the group- 

 system, in factories with 

 automatic arrangements, 

 123-125 

 of, with a high percentage 



of acetic acid, 119, 120 

 production of very strong, 56 

 quantities of, required for com- 

 plete acidulation, 96 

 quantity of, for alcoholic liquid, 



107 

 quick process of fabrication of, 



52-68 



reasons why the manufacture of, 

 from alcohol, becomes con- 

 stantly more difficult, 19, 20 

 receipts by Cadet-Gassicourt, for, 



164 



role of, in alcoholic liquid, 104 

 specialties, preparation of, 168- 



175 



spiced, preparation of, 421 

 storing of, 146-148 

 sulphuring of, 152, 153 

 summary of the fluids suitable for 



the preparation of, 37 

 of the theoretical conditions 

 of the formation of, 37, 

 38 



theory of the formation of, 21-27 

 Vinous fermentation, chief products 



of, 313 

 processes taking place in, 38, 



39 

 Violet, determination of the content 



of ash in the cherry tree, by, 216 

 Viscosity or greasy appearance of 



cider, 349, 350 



Volckel, ' method of, for preparing 

 neutral acetate of lead, 

 287 



of obtaining acetic acid 

 from calcium acetate, 

 of, 258-261 

 Volumetric analyses, 204 



WAGMANN, process of manufac- 

 turing vinegar, by, 52 

 Walnut catchup, 387 

 Walnuts, pickling of, 423 

 Water and acetic acid, specific gravity 

 of mixtures of, 42, 43 



Water 



and alcohol, table showing the 

 actual content of, in mixtures 

 of both fluids, and the contrac- 

 tion which takes place in mix- 

 ing, 435 



quantity of, eliminated from 

 evaporated fruit, 401 



separation of gypsum and calcium 

 carbonate from, 113 



suitable and unsuitable for the 

 fabrication of vinegar, 113, 114 



table indicating the specific grav- 

 ity of mixtures of alcohol and, 

 433 



Weinessig-Siederei, 180 

 Well-water, 113 

 Westendorf and Stahl, 18 

 Whiskey-mashes, fermented, as ma- 

 terial for vinegar, 156 



table for the preparation of, from 



spirits of wine, 446 

 White lead, French method of manu- 

 facturing, 295 



wood shavings for filling genera- 

 tors, 65 



Williams, experiments on wood by, 

 217 



improved evaporator, illustrated 



and described, 410-412 

 Willson's telegraph wine and cider 

 mill, illustrated and described, 322, 

 323 

 Wine, acetic acid in, 177 



acetous degeneration of, 177 



alkaloid in, 315 



apricot, 369 



attacked by acetous degeneration, 

 uses of, 177, 1 78 



behavior of, 104, 105 



blackberry, 366 



change of the bouquet substances 

 of," 179 



cherry, 368 



composition of, 179 



currant, 358-360 



definition of, 299 



drinkable, profitable use of, for 

 vinegar, 176 



elderberry, 366, 367 



formation of vinegar ferment 

 upon, with illustration, 28, 29 



glycerin in, 314 



gooseberry, 361-363 



infection of, with vinegar ferment, 

 186 



