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MAKING
WINE
VINEGAR
IN
FRANCE.
279
rhe
method
pursued
in
making
Wine
Vinegar
in
I
mce,
where
it
is
manufactured
in
the
greatest
pc
fection,
is
as
follows
:
Casks
are
employed
of
about
the
capacity of
eighty-eight
wine
gallons
;
those
being
preferred
which
have
been
used
for
a
simil.'jtr
purpose.
They
are
placed
upright
in
three
rows,
one
above
the
other
;
each
cask
having
an.
opening
at
the
top
of
about
two
inches
in
diameter.
In
summer, no
artificial
heat
is
required
;
but
the
wine
intended
to
be
converted
into
vinegar
is
kept
in
separate
casks
containing
beech
shavings,
on
which
the
lees
(\re
deposited.
Twenty-two
ga.llons
of
good
vinegar,
boiling
hot,
are
first
introduced
into
each
vinegar
cask,
and
at
the
end
of eight
days
about
two
gallons
of
the
wine,
drawn
off
clear,
are
added
;
and
the
same
quantity
is
added
every
eight
days
un-
til
the
casks
are
full.
After
this
the
vinegar
takes
about
fifteen
days
to
form.
At
the
end
of that
time
only
half
tKo
contents
of
each cask
is
drawn
off
;
and
it is
filled
Tip
again
by
the
addition
of
two
gal-
lons
of
wine
every
eight
days
as
at
first.
In
some
cases,
however,
the
quantity
of
wine
added,
and
the
intervals
between
the
successive
additions,
are
greater
or
less
than
those
here
indicated.
The
variations
in
this
respect
depending
upon
the
progress
of
the
fermentation
to
determine
this
point,
the
operator
plunges
a
stave
into
the
cask,
and
upon
withdrawing