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VINEGAR.
filled. In about fifteen days, the vinegar is
formed.
At the end of that time, half the contents
only of each cask is drawn off, and again
filled by the addition of two gallons of wine
as at first; the intervals sometimes between
the successive additions are shorter or longer,
the variations depending upon the rn.pidity or
progress of the fermentation, which is ascer–
tained by plunging a stave into the cask; if
covered with froth when withdrawn, the fer-
1nentation is supposed to be going on properly,
and accordingly more wine is added.
"Wine vinegar
is of two kinds,
white
and
red,
according as it is prepared from white or red
wine.
W!i.ite-w·ine vinegar
is preferred; it is purer,
pleusanter, and keeps better than the red.
Cider vinegar
is the kind generally made in
this country. The cider is exposed in barrels
to the heat of the sun, with the bungs open.
The acetic ferinentation being generally com-