196 JMiscellanies. 
5. In acidifying the shavings, after they are pressed into the casks, 
by sprinkling upon them, in each cask, about three gallons of good 
vinegar. At the end of twelve hours, the temperature of the room 
having been properly kept up, this liquid may be drawn off from the 
bottom through an opening previously closed by a cork, and again 
sprinkled upon the shavings. ‘This should be repeated four times in 
forty eight hours, when the shavings will have absorbed nearly all 
the vinegar. If this vinegar was not sufficiently strong, a liquid will 
remain at the bottom which has very little taste, in which case the 
process should be repeated with fresh vinegar. As the shavings ab- 
sorb a great deal of vinegar, it is probable that the first operations 
will not produce a strong acid, but this inconvenience will not long 
be felt. 
The prepared shavings may serve without alteration during three 
years without being removed from the casks, provided the liquids 
which are poured upon them are clear and pure; but if they contain 
foreign matters, which become deposited upon the shavings, the latter 
must be taken out from time to time, put into a tub with water and 
well washed by agitation with a broom. 
6 and lastly. In hastening the acidification of the fermenting 
liquid, by pouring it from a watering pot upon the shavings, in quan- 
tities of four or five gallons at a time (into each cask) the tempera- 
ture of the room being upwards of 100° F. and that of the liquid 
about 75° and thus exposing it over a very extensive surface to the 
oxygenizing power of the air. As soon as the fluid is sprinkled on 
the shavings the cover must be carefully replaced. About twelve 
hours afterward the liquid should be drawn off from the bottom, and 
again sprinkled over the shavings. At the commencement of the 
third twelve hours, the shavings may receive a fresh portion of about 
three quarts of liquid, and then the fluid at the bottom may be again 
drawn off and sprinkled upon them. ‘This process may be once more 
repeated at the end of the same time, when being again drawn off, 
namely, after forty eight hours, it will in general be found to have 
been converted into good vinegar. 
In preparing vinegar from grain, the author recommends the fol- 
lowing mode. After the usual vinous fermentation, the greater por- 
tion of the clear fluid should be drawn off, and the remainder with 
the sediment, subjected to distillation. Four or five gallons of the 
first liquor must be sprinkled on the shavings and then one and a half 
gallons of the second. 'The process to be renewed every twelve 
