40 



FOOD ADULTERATION AND METHODS FOR DETECTION. 



VINEGAR. 



Vinegar in the United States is understood to be the product of the 

 acetic fermentation of apple juice without any other addition what- 

 ever. In France vinegar is understood to be the product of the acetic 

 fermentation of wine. 



Several other classes of vinegar are made in considerable amount. 

 Malt vinegar, prepared by the acetic fermentation of an infusion of 

 malt, is made in large quantities in the United States and in England. 

 Large quantities of distilled vinegar are made by the acetic fermenta- 

 tion of alcohol. This product is made in considerable quantity by 

 distilleries, and is frequently sold incorrectly as white-wine vinegar. 



The chief frauds practiced in the sale of vinegar are, first, the dilu- 

 tion of cider vinegar and wine vinegar; second, the adulteration of 

 those vinegars with vinegars of the cheaper sorts, such as distilled 

 vinegar; third, the sale of distilled vinegar as cider vinegar or wine 

 vinegar, with or without the addition of coloring matter and other 

 substances to make it resemble those products. 



TAMI.K XV. I'/ini/ur. 

 CIDKK VINKUAK. 



MALT VINK, \K. 



Spirit vinegar 



D.. 



Do... 



Frequent. Kept. Ohio Dairy and Food Comm., 1895, 



d... Kept. San Francisco Bd. Health. 1S97-S. 



do. Kept. 111. State Foo,', Comm., 1900. 



WINK \ INKfJAK. 



Spirit vinegar 



Do 



Do 



Do... 



Freuncnt. 



da 

 do. 



Kept. Ohio Dairy and Food Comm. ,1897. 



Kepi. San Francisco Bd. Health. 1897-8. 

 Kept. Minn. Dairy and Food Comm.. 1901 

 Bull. N.C. State Bd. Agr.. 1900. 



