288 THE "WISES OF ITAXT. 



posure to the air, when changing the wine in the casks, or sulphuring 

 the wines with the vapour of burnt sulphur. 



Previously to the vine disease, wine held an important position in 

 the manufacture of vinegar. Vinegar is still obtained in the ordinary 

 way in farm and other^households, where in general the proprietors are 

 satisfied with allowing wine to become vinegar in large open casks, 

 which already contain some vinegar or the lees of vinegar. 



There are in Piedmont two extensive vinegar yards, one at Turin, 

 the other at Verduno, where the conversion of wine into vinegar is 

 effected upon a large scale, a particular process, based on scientific prin- 

 ciples, being economically practised. Vinegar from these establishments 

 contains from O030 to - 045 of acetic acid, and is sold at 2^d. to 4d. per 

 litre. 



An establishment exists in Venice for making vinegar from spirit 

 distilled from corn, conducted on the method of Wigemann and Schut- 

 zembach, which annually produces vinegar to the amount of 40,000Z. 

 This vinegar contains from - 055 to O100 of acetic acid, and is sold at 

 l£d. to 3d. the litre. 



The balsamic vinegars of Modena are a special production, obtained 

 from the must of grapes, concentrated by heat, and to which a small 

 quantity of old vinegar is added every year. At the same time a quan- 

 tity of vinegar, equal to the quantity of must which is added, is drawn 

 off, and the portion so drawn off is mixed with vinegar a year older, 

 which in its turn is transferred to another tun, older still, and so on 

 regularly, by which means vinegar from a hundred to a hundred and fifty 

 and even two hunlred years old is obtained in the last cask of the series. 

 These vinegar houses are the property of ancient families ; that of the 

 ducal house enjoys a distinguished reputation. 



This vinegar is of a brown colour, rather thick, very fragrant, and 

 possesses no quality in common with ordinary vinegar, except the 

 acidity, which is, however, not so strong. It is esteemed in propor- 

 tion to its age, is expensive, and is used as an article of luxury, as a 

 perfume, either by itself, or by communicating its fragrance to common 

 vinegar. Its chemical composition is not as yet ascertained, but pro- 

 pably it contains many combinations. 



Vinegar is also obtained from certain fruits in Italy. 



