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

VINEGAR. 175 smaller vessels, in which it had last been put,) a second tun is only three-fourths filled– in the latter, the fermentation takes place more rapidly than the former-a portion of the vinegar is conveyed from one to the other, at regular intervals, until the process is com– pleted, and the vinegar ready for sale. Wine vinegar is, as before mentioned, obtained from inferior wines; it is placed in casks in a heated room, those casks being preferred which had before been employed for a similar purpose; they are placed in three rows, one above another, each having an opening of about two inches at the top; the temperature of the room must be frorn 68° to 75° F. The wine intended for vinegar is kept in barrels containing beech shavings, on which the lees are deposited. Twenty-two gallons of vinegar, at the boiling temperature, is put into each vinegar cask; in eight days, two gallons of the wine, drawn off clear, is added, and re– peated every eight days, until the casks are

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