Treatise on the manufacture of Vinegar. 451 
cane or fruit sugar.” It would have been well to consider that glucose is 
derived from the positive yAuxdés, and not from the superlative yAdxeatos ; 
luck 
the sweetest thing known. ‘The transfor mations of starch, by the way, 
recall an undue extension given on we 66,—and indeed very commonly j in 
books,—to the name “ British gum.” Practical men—or at least many 
of them—distinguish roasted wheat starch as British gum, while roasted 
potato starch is called gum substitute. And the distinction is said to be 
founded on a real difference as great as that between the starches them- 
selves. 
In speaking of the expression “ proof spirits” the author says, “ the 
vinegar maker should be entirely aguorant of proof.” But as long as 
spirits are bought and sold according to ‘proof,’ neither the buyer | nor 
Td be ignorant. of what the term means. The common 
material used in this country for making vinegar by the quick process, 
is whiskey. The consumer buys it at a specified price for the quantity 
n 
To see whether this charge is correct he should test the liquor by the 
aleoémeter. One per cent of “ gts ” (absolute) alcohol is equal to two 
per cent of proof ohare is, New York proof. Hence pa the article 
given, one accustomed to nice chemical sa will find no 
culty in pave the ae of vinegar. But it is desirable oa 
common workman should have some simple mode for testing the 
ca 
a 
; is ss of lime prese 
which is known by a sudden change in the color of the solution to yel- 
low or brown and the precipitation of some flocculent matter. be 
The hydrometer strength of the clear solution is now aay 
and by reference to a table constructed for the apne hydrometer 
used, the strength in acetic acid will be found wit nough for 
all common purposes, Of course this method is applicable only to pure 
vinegars made from diluted alcohol. Whiskey vinegar is now very 
largely se in calico printing, and for this use it is commonly re- 
quired to contain five pes cent of dry acetic acid. The acetate of lime 
a hana a vues this strength stands at 8° of Twaddle’s hydro- 
