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

176

VINEGAR.

filled. In about fifteen days, the vinegar is formed. At the end of that time, half the contents only of each cask is drawn off, and again filled by the addition of two gallons of wine as at first; the intervals sometimes between the successive additions are shorter or longer, the variations depending upon the rn.pidity or progress of the fermentation, which is ascer– tained by plunging a stave into the cask; if covered with froth when withdrawn, the fer- 1nentation is supposed to be going on properly, and accordingly more wine is added. "Wine vinegar is of two kinds, white and red, according as it is prepared from white or red wine. W!i.ite-w·ine vinegar is preferred; it is purer, pleusanter, and keeps better than the red. Cider vinegar is the kind generally made in this country. The cider is exposed in barrels to the heat of the sun, with the bungs open. The acetic ferinentation being generally com-