500 
sometimes done after the final heating and whilst the bottles are 
still hot. These bottles are set to stand in a hot water trough, and 
over a thin board if the fire is direct, and the temperature gradually 
brought up to 80deg. C. (175deg. F.), at which temperature they 
are maintained for quarter of an hour. A thermometer placed in 
one of the bottles indicates the exact degree of heat. It is essential, 
in order to sterilise the must, that that temperature be reached but 
not exceeded, as a higher degree of heat at the final heating would 
coagulate a fresh lot of albuminoid matter, which would cause their 
precipitation and make the liquid turbid. 
It is advisable to secure the corks by means of strings during 
this second sterilisation, in order to prevent them being blown up. 
When this is done the contents of the bottles will keep for almost 
an indefinite period, unless some threads of moulds penetrate the 
corks and contaminate the liquid. To guard against this, it is a 
good practice to dip the neck of the filled bottles into a 2 per cent. 
solution of sulphate of copper (30zs. to 4ozs, blue stone in 1 gal. 
water), and when dry either cover with bottling wax or a capsule. 
Should signs of turbidity show after a few days, repeat the sterilis- 
ing process a third time. 
Grape-juice thus prepared will, with the exception of a few 
tinted juice grapes, be white or amber colour, and be possessed with 
the particular aroma of the grape used in its manufacture. 
When filled, lay the bottles in rows on the side, and note any 
which may be leaking at the cork. These put by for more im- 
mediate use; the others are slightly dipped at the neck in bottling 
wax, which may be bought at cork merchants or at wholesale drug- 
gists for a few pence per lb. Different colours, such as red, green, 
blue or white may be used for different wines. Care should be used, 
in melting, to keep the wax continually stirred, to prevent it burn- 
ing and assuming the appearance of a gritty deposit. 
Grape juice thus bottled may be kept sound for years. It will 
greatly improve by keeping a few months before it is used. 
VINEGAR FROM WINE AND FROM CIDER. 
When sweet fruit juice is pressed and left exposed to the air 
a change rapidly takes place, first into alcoholic, subsequently into 
acetic fermentation, and finally into putrid fermentation, which 
would, of course, spoil the liquor for any purpose. 
The art of wine and cider making is directed to the prevention 
of acetic fermentation; that of the vinegar manufacturer aims at 
converting into a marketable commodity the product of grapes un- 
suitable for wine making, and of apples for which no market offers. 
All methods of vinegar making are based on the oxidation of 
the spirit of alcoholic liquids in the presence of air. This kind of 
