1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

186

VINEGAR.

Fahr., 15 pounds of good yeast are to be stirred

in, and

inust now be left for two or three days

to ferment., in a loose-covered tun. 'Vhen the

vinous

fermentation has taken place, t}Je clear

liquor must be drawn off by a tap-hole,

little

above the bottom, so as to leave the lees and

scum in the tun.' This malt wine, he adds, may

be kept for a long time in close vessels, and is

always ready for making

qiticl~

vinegar." (Ure.)

Vinegar can be manufactured cheaper by this

method than by any of the o-ld systems. By

increasing the size of the graduation vessel,

both in heightb. and diameter, vinegar is still

more rapidly formed, owing to the increased

enlargement of the surface of the liquid ex–

posed to the oxygen of the air.