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A TREATISE ON
ferment,ation
is
nearly complete, which usually
occupies several weeks, or even months. The vine–
gar is next run off into two large tlms furnished
with false bottoms, on which "rape" (the pressed
cake from making· domestic wines, or the green
twigs or cuttings of vines) is placed. One of these
vessels is wholly, and the othel' only three-fourths,
filled. The fermentation commences and proceeds
more rapidly in the latter than in the formeF
tun,
and the liquor it contains, consequently, matures
sooner. When fit for sale a portion of the vinegar
is withdrawn from the smaller quantity, and its
place supplied with a like quantity from the full
tun, and this, in its turn, is refilled from the barrels
before noticed. This process is carried on with a
number of
tuns
at once, which are all worked in
pairs. The general properties of this kind of vine–
gar are well known. Its pleasant and refreshing
odor is derived from acetic acid and acetic ether.
WINE VINEGAR
Is
prepared in wine countries by a similar process
to that employed for making malt vinegar. That
prepared from white wine
(White Wine Vinegar)
is
most esteemed. It is piirer and pleasanter than
Digitized
by