CHAPTER IL 



OF VIJVEGAU\ 



The last article of produce from the grape ifi the acetic acid, or 

 vinegar, the most general and useful of acids. The characteristics of 

 vmegar are its peculiar odour, sharp without acrimony ; a sour taste 

 neither pungent nor disagreeable ; a winy colour paler than any red 

 wine ; and a rate of concentration usually from four to six degrees. 



Beside the constant tendency of wine to sour, there are modes and 

 means of hurrying or promoting its acid fermentation. One way is to 

 macerate in the wine, Vine shoots, stems of the bunch, green grapes, 

 but this foreign leaven is not enough, without the contact of the open 

 air, and a temperature of from 18 to 20 degrees ; the wine too should 

 abound in alcohol and not be deep coloured. It should at least be a 

 year old also, and never have been stummed. But these remarks only 

 apply to the making of the clioicest vinegar ; for all deteriorated and 

 injured wines, not reclaimable for other purposes, are properly set aside 

 for vinegar; still the violent ferments that have previously injured their 

 qualities, continue to show their effects, when the liquor is converted 

 into vinegar. The taste, smell, and strength are inferior. The re- 

 cipes of the vmegar-merchant indicate the necessary steps for bring- 

 ing this acid to its highest degree of strength ; and the whole princi- 

 ples of the art may be found fully developed in the tenth volume of the 

 first edition of the Cours Complet d'agricuUure of Rozier. But as 

 I only write for vine-dressers, heads of families, and the rural man- 

 sion, I need only give the directions necessary for making vinegar as 

 a household preparation. 



Domestic Vinegar. — Have a barrel expressly for this use ; and pre- 

 pare it with the mother as it is called, to communicate a high degree 

 of acidity To this effect pour in several quarts of boiling vinegar , 

 which allow to remain in the unbunged cask for seven or eight days ; 

 the barrel should stand where the temperature is mild and equal. 

 Draw this off, and pour in the souring wine, and leave the bung open 

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