294 VIII. ACIDS. -Vinegars. 



three days in summer, but in winter it will require more time. 

 When conveniently hot, fill up the cask within three inches of 

 the top with wine of any kind, being well conditioned, not musty, 

 and without dregs. Stop the cask close, and at the same time till 

 No. 2 with rape to gather heat ; when sufficiently hot, draw off 

 No. 1, put it into No. 2, stop both close, and fill No. 3 with rape. 

 When No. 1 and 3 have gathered heat sufficient, fill up No 1 

 with fresh liquor, draw off No. 2, put it into No. 3, and so let 

 No. 2 gather sufficient heat again. Then draw off No 1, put it 

 into No. 2; draw off' No. 3, and put it into a store cask; for, 

 having passed three times through the rape, it is become good 

 merchantable ware. Proceed in this manner, supplying one cask 

 from another, until all the wine to be converted into vinegar is 

 spent. The working casks must be left nearly full, until more 

 wine vinegar is to be made ; for if the rape stand dry, it will wax 

 hot, soon decay, and be utterly spoiled. — Statutes of the Distillers 

 of London. 



Best French wine vinegar, Vinaigre (TOrleans. Fill a 

 cask of about 50 gallons* content a quarter full of good vinegar; 

 put the wine intended for vinegar into a cask half-filled with 

 beech shavings well pressed down. In eight days' time, draw off 

 the clear wine into a clean cask, and put 2j- gall, into the vinegar 

 cask. In another eight days, add 2j: gall, more wine, and so a 

 third and fourth time : the vinegar cask should be kept in a room 

 exposed to the mid-day sun, and the temperature kept up to 

 about 25 deg. Reaum. or 90 deg. Fahr. by a fire if necessary. 

 Then with a wooden spoon bring up some of the froth ; if this 

 is thick, white, and pearly, draw off 10 gall, of the vinegar, and 



I proceed as before, until the tartar and lees of the wine accumu- 

 ate so as to hinder the fermentation, and render the vinegar 

 muddy. If the froth is red, another 2t gall, of wine must be 

 added, and the heat of the room increased. Each cask yields 

 about 100 gall, of vinegar yearly, for ten years. Muddy vinegar 

 is cleared by straining it through beech shavings pressed toge- 

 ther, letting it remain on them a few days before drawing off: 

 weak wines generally become muddy. Sometimes a cask suddenly 

 stops working without any apparent cause ; in this case draw off 

 its contents, wash it with hot vinegar, fill it a quarter full with 

 good vinegar, and proceed as with a new cask. 



French household wine vinegar. Bring a small cask of 

 Orleans vinegar, keep it in a cool place, and as the vinegar is 

 drawn off for use, fill it up with wine. 



Cyder vinegar. From cyder, worked as malt vinegar. 



Sugar vinegar. To each gallon of water add 41b. of brown 

 sugar, and work it either as wine or malt vinegar. 



Gooseberry vinegar. To each quart of bruised goose- 

 berries add three quarts of water, and to each gallon of liquor 



