Mr. George S. Hudson BAZ 
Dr. Nicholls’ analysis shows) its great points 
are exquisite mellowness and freedom from all 
“bite.” The secret of this chance production 
of quality is probably the correct ferment and 
age—and by age it is not sought to imply any 
length of time exceeding twelve months, but 
probably less than that period—further, the im- 
provement in quality does not date.from filter- 
ing and bottling, but rather occurs in ‘‘ bulk,” 
when the vinegar still retains its fungoid accre- 
tion floating on its surface, vulgarly known as 
“the mother.” Householders all over the 
world would gladly pay 1s. per litre for this 
superior quality of vinegar, and the supply 
could not meet the demand. On ‘the other 
hand, there is no natural demand whatever for 
the cloudy, half fermented, unpleasant looking 
cacao vinegar one frequently finds exposed for 
sale at 6d. to 8d. per bottle; unless the out- 
turn of a superior article is aimed at it would 
be better not to attempt vinegar-making. A 
uniform-sized, clear glass bottle, with attractive 
label and capsule, should be part of the outfit 
for a retailer. There is nothing that so effect- 
ually hinders the sale and success of local 
roducts as an appearance of being carelessly 
and hurriedly prepared and cheaply ‘‘ put up ” 
for sale ; the natural appearance of cacao vine- 
gar being of a clear rose colour, its attractive 
appearance is a considerable asset in its favour 
in comparison with other vinegars. 
I cannot pretend in this essay to any satis- 
