STATE BEE-KEEPERS ASSOCIATION. 145 



'^>:: V, Mr. Muth — That ought to work. In the first place, have 



.a vinegar-barrel or a wine-barrel, a barrel that fermentation 

 ■ . has gone through. A whisky barrel won't do so well. It 



.; ■ should be a vinegar or wine barrel. Bore two holes at the 



-r: v^^.v top of the ends. I take a piece of tin for each hole, and 



<; ;.^ punch holes in the tin. Lay that aside until you put the 



ti;- /^ honey-water in. After that is in, put it in a place where it 



can stand from spring until summer. Then put the honey- 

 . ;;_ water in, and nail on the tins, rough edge up. The reason 



X . - . of that is to keep the little gnats and such things from get- 



ting into the barrel. That's all there is to be done. Use 

 j., rain-water; no well-water. 



Mr. Arndt — How does he clarify the vinegar? I have 

 three or four barrels, and it is not quite in condition to mar- 

 ket, and I have more orders than I can fill. The reason 

 is that my vinegar is not quite sour enough yet, and I have 

 sold out all that was marketable, and there is a demand. 

 I can sell any quantity of vinegar in Chicago. I could go 

 out to every customer and sell 500 gallons of vinegar in two 

 or three months, but it costs so much to put it in jugs .and 

 , ship. It is the cost of marketing. 



Dr.Miller — How much a gallon? "■'- 

 Mr. Arndt — 50 cents, including the jug. 

 Mr. Meredith — The clarifying of vinegar is done by pack- 

 ing a barrel with beech-shavings procured from a vinegar 

 - _ * manufacturing company of this city. In connection with their 



works they have what they call the roller system of the 

 manufacturing of vinegar — the roller presses, where the par- 

 ticles of vinegar or sweetened water come in contact with the 

 air most often. I have also made a German vinegar still, 

 wheretheair circulates from the bottom, and circulates through 

 as the pa.rticles of sweetened water are dropping down, and then 

 a pump brings it to the ^top, so that I have produced good 

 vinegar from sweetened water in eight days. I think the 

 quick process of making vinegar would be quite a help if 

 they want to get into the detail of manufacturing vinegar in 

 a small way. Take a barrel that will hold 165 gallons of 

 liquid. Pack the shavings. Arrange the air-vent and the 

 means of distributing the water throttgh. Roll the barrel 

 half over at different intervals, and it cbntinually goes down 

 . J-. through the shavings by what is called the quick process 



'.;' of manufacturing vinegar. Here the air goes through the 



V, ' " ' barrel by allowing it to pass through. 



Mr. Arndt — Is vinegar made that way just as good as 

 that which takes two years to make? 



'- Mr. Meredith — The manufacture of vinegar is the forma- 



tion of acetic acid due to the changes that the vinegar comes 

 to by the process of coming in contact with the air. Per- 

 ^ haps some others can give more information on that mat- 



ter. 



Mr. Arndt — My vinegar, although it is very sour, they 

 can eat it by the spoonful and it never gags them. 



Mr. York — It is very good vinegar, but most of the 

 honey-vinegar is made in less time than two years. 



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