VIII. ACIDS.— Vinegars. 293 



by this quantity of acid to convert it into pyrolignite of soda ? It 

 is known that every 201b. '25 of sulph. of soda contains 5lb. of 

 dry sulphuric acid, which with lib. '125 of water would form 

 61b. 'ISo of oil of vitriol at 66 deg. Baume, or 100 acid deg. 

 Now 15001b. of pvroligneous acid multiplied into 8 deg. of 

 strength, will give for its total strength 12,000 deg. and 61b. '125 

 of oil of vitriol multiplied into 100 deg. will give for the total 

 strength of each 201b. '25 of sulphate of soda 612 deg. '5. Hence, 

 if 12,000, the total strength of the pyroligneous acid, be divided 

 by 612*5, the quotient 19,595, or say 196, will show how many 

 times 201b. '25 of sulphate of soda must be employed ; which 

 will be found equal to 3981b. 



OF VEGETABLE ORIGIN. 



Malt vinegar, Common vinegar. Convert 20 quarters (160 

 bushels) of malt, with at least 561b. of hops, into at most 100 

 l)arrels of good serviceable ware. Put this ware into sweet casks, 

 (oil butts are the best,) laid upon scantlings in the sun, filling 

 them within three inches of the bung. Let the bungs stand open 

 when the sun shines hot upon the cask ; but in close or wet 

 eather, and at nights, let the bungs be stopped and covered from 

 le rain. Let not the head work out at the bungs, and it will 

 ink to the bottom : when the first head of the liquor has fallen, 

 draw it from the lee into another clean sweet cask, and so after- 

 wards from cask to cask, till it come to perfection ; then draw it 

 off into a store cask. If the ware grow long and ropy, put in a 

 fit quantity of alum, work it well together, and it will grow short 

 again. The largest casks are the fittest to house and keep these 

 wares in for store. — Statutes of the Distillers of London. The use 

 of afterworts, or brewers* wash, is forbidden by these statutes. 



Pickling vinegar, White wine vinegar. Make 4 bushels of 

 malt into 130 gall, of wort ; when cooled to about 75 deg. Fahr. 

 add 4 gall, of yeast ; let it stand 36 hours ; then take two casks, 

 saving false bottoms pierced with holes one foot from the bottom, 

 pon which place a considerable thickness of the bottoms of the 

 :>h wine manufactories, or of low-priced raisins. Fill one of 

 :.ic>c- casks two-thirds full, and the other only sufficient to moisten 

 the rape; draw off every day the liquid material that is above 

 the rape in the full cask into the other, and repeat this alternately 

 until the vinegar is made. 



Alegar, Acetnm cereinsice. Work strong ale upon the cuttings 

 of the vine, unripe grapes, or cheap raisins, in tne same manner 

 as wine vinegar, with three casks, or as pickling vinegar. 



Wink vinegar. Number three sweet casks 1, 2, f3, and fill 

 No. 1 with good sound white rape (that is, the foot-stalks and 

 skins of grapes left in making white wine) to within six inches of 

 the bung; stop it close, and let it stand to gather heat, for two or 



