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VINEGAR.
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smaller vessels, in which it had last been put,)
a second tun is only three-fourths filled–
in the latter, the fermentation takes place
more rapidly than the former-a portion of
the vinegar is conveyed from one to the other,
at regular intervals, until the process is com–
pleted, and the vinegar ready for sale.
Wine vinegar
is, as before mentioned, obtained
from inferior wines; it is placed in casks in
a heated room, those casks being preferred
which had before been employed for a similar
purpose; they are placed in three rows, one
above another, each having an opening of
about two inches at the top; the temperature
of the room must be frorn 68° to 75° F. The
wine intended for vinegar is kept in barrels
containing beech shavings, on which the lees
are deposited. Twenty-two gallons of vinegar,
at the boiling temperature, is put into each
vinegar cask; in eight days, two gallons of
the wine, drawn off clear, is added, and re–
peated every eight days, until the casks are