1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

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VINEGAR.

As before mentioned, different liquors are en1ployed in the manufacture of vinegar. In the United States, cider is generally made use of. In Great Britain, the vinegar of commerce is obtained from an infusion of malt, or a mix.. ture of malt and raw barley. In France and wine countries, it is made from inferior wines. JJ[alt vinegar is prepared from malt, or a mixture of malt and raw barley, which is mashed as in the common process of brewing, and when cooled is put into large fermenting tuns, thoroughly mixed with the proper quantity of yeast, and allowed to fern1ent for five or six days; it is afterwards placed in vessels of smaller capacity, and kept in rooms heated by a stove to the proper temperature, until the acetous fermentation is completed. It is then introduced into large tuns with false bottoms, on which are placed a quantity of the refuse of raisins, and other fruit called rape, which had before served for nutking wines. One of the tuns is filled with vinegar, (from the