236 ALCOHOL, VINEGAR, SAUER KRAUT, TOBACCO, SILAGE, FLAX 
the acid produced under conditions of temperature and time 
in which other varieties are still active. 
Methods of Vinegar-making—The farmer’s method of 
vinegar-making is simply to allow cider to remain in barrels for 
a sufficient number of months to turn into vinegar. The result 
of this method is variable, sometimes very good and sometimes 
very poor vinegar resulting. Chance is relied upon to insure the 
presence of the proper vinegar organisms, although to make more 
sure of a good result, barrels are sometimes taken that have 
previously been used for the same purpose, and that are, there- 
fore, more likely to contain the desired bacteria. 
But vinegar-making, like other farm processes formerly carried 
out by each farm independently, is becoming largely localized in 
factories, where it can be conducted on a largé scale and can be 
more carefully watched. In these factories two methods are 
used, differing radically from each other, and while different 
factories have varying details in the process, the methods em- 
ployed are modifications of these two. 
The Orleans Process——Oaken casks are used, each new cask 
being first steamed and then impregnated with hot vinegar, to 
“sour’’ the cask. After this it is filled partly full of good clear 
vinegar and about half a gallon of wine is added. ‘This mixture 
is kept at about 7o°F. for a week or so, when a little more wine is 
added, supplemented in another week by another lot. This is 
continued until the cask contains about forty gallons (two- 
thirds full). Then about half of the material is withdrawn, as 
vinegar; and from this time on some two gallons of vinegar may 
be withdrawn at a time, its place being made good by the addi- 
tion of wine. The cask, when once started, may continue in 
operation some six or eight years continuously, but eventually 
it becomes so filled with tartar and mother of vinegar that it 
must be cleansed. 
Shortly after the process of vinegar-making is started a skin of 
the vinegar organisms grows on the surface, soon covering the 
