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

186

VINEGAR.

Fahr., 15 pounds of good yeast are to be stirred in, and it inust now be left for two or three days to ferment., in a loose-covered tun. 'Vhen the vinous fermentation has taken place, t}Je clear liquor must be drawn off by a tap-hole, a. little above the bottom, so as to leave the lees and scum in the tun.' This malt wine, he adds, may be kept for a long time in close vessels, and is always ready for making qiticl~ vinegar." (Ure.) Vinegar can be manufactured cheaper by this method than by any of the o-ld systems. By increasing the size of the graduation vessel, both in heightb. and diameter, vinegar is still more rapidly formed, owing to the increased enlargement of the surface of the liquid ex– posed to the oxygen of the air.

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