478 



INDEX. 



Wine 



juniperberry, 367 

 lactic acid degeneration of, 176 

 mill, Willson's telegraph, illus- 

 trated and described, 322, 323 

 morello, 369 

 mulberry, 366 

 mustard, 425, 426 

 parsnip, 368 



Pasteur's researches on the dis- 

 eased alteration of, 26 

 peach, 369 



phenomena appearing in the con- 

 version of, into vinegar, 184 

 plum, 369 

 quince, 355, 356 

 raspberry, 365, 366 

 red, from cider, preparation of, 



343 



remedies for acetous degenera- 

 tion of, 177 

 rhubarb, 367 



"setting off," with vinegar fer- 

 ment, 184 

 "sick," 176 

 sloe, 369 



strawberry, 360, 361 

 tannin in," 311, 312 

 tomato, 367, 368 

 turning bitter of, 176 



sour of, 176 



vinegar, apparatus for, described 

 and illustrated, 188, 189 

 appearance of mother of 

 vinegar in the manufacture 

 of, 187 



boiling of, 180 

 bottling of, 192 

 composition of, 179 

 constituents of, 175 

 control of the process of fab- 

 rication of, 191 

 determination of, 213, 214 

 difficulties in the preparation 



of, 187, 188 



execution of Bersch's process 

 on a commercial scale, 

 188-193 



fabrication of, 175-197 

 heating of, 193 

 method of the fabrication of, 

 according to Bersch, 185- 

 188 



modern French method o 

 preparing, 182-185 



Wine- vinegar 



old French method of manu- 

 facturing, 180-182 

 Pasteur's researches on the 



formation of, 26 

 preparation of, for household 

 purposes, 194, 195 



from lees, 193-197 

 storing of, 1 92 

 what constitutes the supe- 

 riority of, 178, 179 

 wines best adapted for, 188 

 young, heating of, 1 84 



treatment of, for the prepa- 

 ration of vinegar, 178 

 Wines, best adapted for vinegar, 188 



from stone-fruits, 368, 369 

 " Wiping table," 383 

 Wood, action of various acids upon, 



218 



air-dry, composition of, 216 

 definition of, 215 

 drying of, 229, 230 

 artificially dried, composition of, 



216 



changes of, by heating, 217 

 composition of, 215 

 content of ash in, 216 

 decomposition of, 216-218 



at a higher temperature, 



219, 220 



distillation of, 220-230 

 facts observed in the distillation 



of, 220 

 formation of an acid body in the 



dry distillation of, 18 

 hard, percentage of acetic anhy- 

 dride obtained by Gillot from, 

 251 



inorganic constituents of, 215 

 main cause of decomposition of, 



219 

 most suitable varieties for acetic 



acid, 229 

 percentage of water in air-dried, 



98 



preservation of, 216, 217 

 products from, by heating in re- 

 torts, 230 



products given off during the dis- 

 tillation of, 220 

 products obtained by Assmus 



from, 252 



quantity of water contained in, 

 215 



