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

182

VIKEGAR.

"vVhen the liquor has run for the first time through the graduation vessel, it is not yet sufficiently acidified~· but the weak vinegar collected in the exterior rece1v1ng cisterns must be a second time, and, if need be, a third time, passed through the graduation tub, in order to convert all the alcohol into acetic acicl. In general, we may remark that the stronger the vinous liquor, the more diffi– cult and tedious is its conversion into vinegar, but it is so inuch the stronger. To lessen this difficulty somewhat, it 'yould be well not to put all the spirits at first into the wash, or mixed liquors, but to add a little more of it at the second and third running, especially when we desire to have very strong vi11egar. After the graduation vessel has been some days at work, it is no longe1· necessary to add vinegar to the mixture of spirits and water, since the sides of the gradna,tion tub, the beech chips, and the pack threads, are all impregnated with the ferment, and supply its place. The mix-