186 REVIEWS—ON THE MANUFACTURE OF VINEGAR. 
Chapter I.—Treats of chemical principles generally, and contains 
a description of those elements which as entering into the composi- 
tion of vinegar or its producers, are of interest to the manufacturer. 
Chapter II.—Treats of cellulose and lignine or woody fibre, starch 
and its conversion into sugar, dextrine, gums, diastase and the sugars. 
It is stated under the head of Milk Sugar, that the “ Tartars ferment 
the milk of their mares to form the alcoholic drink kouhmiss, which 
when distilled yields the spirit called arrack.” We were always of 
opinion that arrack was obtained from the fermentation of rice, and 
_ that the spirit procured from Kouhmiss was called Asa. 
Our author objects to the term grape sugar, as grapes do not 
contain the modification thus designated, and substitutes raisin 
sugar, a change for which there does not seem to be any valid reason, 
inasmuch as it is only old raisins and not these that are new and 
fresh, which contain true grape sugar. The name glucose is also 
objected to, inasmuch as grape sugar is not so sweet as that from the 
cane, an objection which seems of little value, as after all glucose is 
sweet, and the name is not intended to show that it is the sweetest 
of all sugars. The term dulcose has been proposed with some 
reason, instead of glucose, on account of the termination osws being 
essentially Latin. 
We can scarcely imagine that our author has himself tried the test 
for cane sugar mentioned at page 78, viz.,—boiling with dilute 
sulphuric acid, if he had, he would certainly not have recom- 
mended it. 
Chapter I1J.—Contains a very full account of alcohol, its chemical 
nature, its presence in wines and all fermented liquors, the methods 
of determining its strength, and the calculations necessary for 
preparing a mixture which shall contain a definite quantity, together 
with a full description of the different processes of malting, ferment- 
ing and brewing generally, by which any one may prepare for himself 
an alcoholic liquid from the substances described in the preceding 
pages, and adapted for the manufacture of vinegar. 
Chapter [V.—-Contains a chemical history of acetic acid, and 
copious extracts from Otto’s work on the different methods of 
determining the strength, and hence the marketable value of any 
sample of vinegar. 
The second part contains the information most valuable to the 
manufacturer, consisting of very plain and full descriptions of the 
