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VINEGAR.
183
ture must, however, be always maintained at
the temperature of
100°.
"Instead of the above mixture of proof–
spirits, water and wine,
we may employ,
accord–
ing to Dingler, a clear fermented
wort
of
malt,
n1ixed with a
little
spirits. The perfect vinegar
which collects in the receiving cistern 1nay be
immediately racked off into the store casks
for
8ale.
"It has been objected to this process, that in
consequence of the n1ixture of saccharine and
glutinous materials which are contained in beer
or worts, along with the acetous fermentation,
there is also partially a vinous fermentation,
and much carbonic acid thereby disengaged, so
as to obstruct the acetification. This obstruc–
tion may be remedied by a freer circulation
of air, or by the exposure of quicklime in
the chamber. It is a more substantial objec–
tion that, fr01n the addition of beer, etc., more
lees or dregs are deposited in the graduation
tub, whereby a more frequent cleansing of it,