312 Transactions of the American Institute. 



ACID m FOOD. 



Mr. A. S. Howalson, Pittston, Luzerne county, Pa. — I have read 

 the reports of the Farmers' Club for many years, with a great deal 

 of pleasure. The remarks of the Club, from time to time, on the 

 deleterious nature of rhubarb juice, especially in the form of wine, 

 I think prove it to be hurtful as a beverage. The discussion of thia 

 question doubtless has done much good, and more light might be 

 given were the investigation extended to the quality of the acids 

 found in the different kinds of berries, especially those of cranber- 

 ries and red currants. The demand for the former seems to be 

 greatly on the increase for cooking purposes, and of the latter for 

 cooking and homemade wine. Now, if the acid of these, and of 

 jBimilar small fruits, should, on examination, be found to contain a 

 poisonous substance, hurtful to health, it would be desirable th^t 

 the Tieading community should know of it, and at least be advised 

 to a very moderate use of them, especially when used in the form 

 jf an essence or extract, such as berry wine; or, when cooked with 

 enormous quantities of hog's lard, in the shape of pies. 



Mr. N. G Meeker. — Pie crust, as often made, is unheal thful. A 

 distinction should be made between the acid of the common small 

 fruits and the oxalic acid of rhubarb. There can be no harm in 

 using currants, gooseberries, strawberries and cranberries, as a gen- 

 eral thing, though there may be some constitutions with which they 

 do not agree. In warm climates, acid fruits abound, and are abso- 

 lutely necessaiy to health. The pine-apple, lemon and orange, are 

 notable instances. After the juice of fruits is extracted it begins to 

 foment, and, if properly managed, becomes vinegar, which is a per- 

 manent state. From the earliest ages, vinegar has been grateful to 

 the human palate, and in moderate quantities it is a healthful tonic. 

 Rhubarb is not a fruit, nor does it partake of any of the healthful 

 qualities of the juice of the vine. Ih the spring of the year, when 

 fruit it scarce, limited quantities may be used with impunity, but 

 when made into wine and used as a beverage, there is no doubt but 

 it acts on the kidneys in such a manner as to produce gravel, or a 

 -distinct disease under the general head of lithiases. They who sell 

 ,this root as a wine plant should be made subject to criminal prose- 

 ,cution. ' 



VINEGAR. 



Mr. S. J. Woodman, Chicago, 111. — A barrel or a cask of new 

 -sweet cider, buried so as to be well covered with fresh earth, will 

 .turn to sharp, clear, delicious vinegar in three or four weeks, as 



