1857 The Bordeaux wine and liquor dealers' guide

69

MANUFACTURING .AND ADULTERATING LIQUORS.

tneeet dder, a.nd 9 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

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