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174
VINEGAR.
As before mentioned, different liquors are
en1ployed in the manufacture of vinegar. In
the
United States, cider
is generally made use
of. In
Great Britain,
the vinegar of commerce
is obtained from an infusion of
malt,
or a mix..
ture of
malt
and
raw barley.
In
France
and
wine countries, it is made from
inferior wines.
JJ[alt vinegar
is prepared from malt, or a
mixture of malt and raw barley, which is
mashed as in the common process of brewing,
and when cooled is put into large fermenting
tuns, thoroughly mixed with the proper quantity
of yeast, and allowed to fern1ent for five or six
days; it is afterwards placed in vessels of
smaller capacity, and kept in rooms heated by
a stove to the proper temperature, until the
acetous fermentation
is completed. It is then
introduced into large tuns with false bottoms,
on which are placed a quantity of the refuse
of raisins, and other fruit called
rape,
which
had before served for nutking wines. One of
the tuns is filled with vinegar, (from the