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274
MANUFACTURE
OF VINEGAR.
salty
ta,
f
,e.
This
taste
is
removed
by
forming
a
weak
solution
of
sulphuric
acid
and
water,
then
reducing
it
to
the
strength
of
good
vinegar
by
the
addition
of
pure
vinegar.
Analysis
will
prove
that
all
of
the
different
varie-
ties
of
vinegar
offered
at
the
public
auctions,
are
nothing
more
than
dilute
solutions
of
sulphuric
acid
;
the
fine
acetic
odor
and
taste
being
the
result
of
the
addition
of
a
small
portion
of
acetic
acid
or
pure
vinegar,
such
as
that
formed
by
the
generators
just
described.
The
operator
will
recollect
that
these
"
generators"
possess
no
decolorizing
properties,
and
hence,
vinegar
intended
for
white
wine
vinegar,
should
be
made
of
colorless
whiskey.
That
which
is
made
from
colored
whiskey,
is
sold
under
the
names
of
crab-apple
vine-
gar,
clarified
cider
vinegar,
malt
vinegar,
&c.,
tfcc.
Vinegar
containing
excessive
quantities
of
sulphu-
ric
acid,
will
sometimes
leave
a
metallic
taste,
which
can
be
corrected
by
adding
a
small
quantity
of
the
infusion
of
grains
of
paradise
and
pellitory.
This
metallic
taste
just
alluded
to,
is
sometimes
percep-
tible
upon
the
addition
of
minute
quantities
of
sulphuric
acid,
and
the
taste
is
difficult
of
conceal-
ment.
This
is
an
evidence
of
impuricies
in
the
acid,
and
accordingly
it
should
be
rejected.
The
infusions
of
pellitory
and
grains
of
paradise,