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MANUFACTURING .AND ADULTERATING LIQUORS.
69
tneeet
dder,
a.nd9 or 10 days for
stroru;
cider,
it is
then :racked into sulphured casks &nd stored in a.
cool place.
The same rules for bottling cider of all
kin~s
as
are laid down for wines.
VINEGAR.
Vinegar
is
diluted acetic acid, more or less mixed
with gum, sugar, and other vegetable matter which
has
goo.e through the process of acetification. "Many
processes are in use to produce vinegar from differ–
ent vegetable substances. The process most in use
in
the eastern cities, is known as the "
Ge;r-man
method,"
and is generally considered preferable
to
the old or slow methods formerly
in
use.
GEIDU.N, OR QUICK METHOD OF JU..KING VINEGAR.
Acetification consist.s of the mere oxidation of
alcohol in contact with organic matter. This fact
Digitized
by