Part 463

II.—Put into an upright wine cask open at the top, 14,000 parts, by weight, of lukewarm water, 2,333 parts of 60 per cent alcohol, 500 parts of brown sugar, 125 parts of powdered red or white potassium bitartrate, 250 parts of good brewers’ yeast, or 125 parts of leaven, 1,125 parts of triple vinegar, and stir until the substances are dissolved. Lay a cloth and a perforated cover over the cask and let it stand in a temperature of 72° to 77° F. from 4 to 6 weeks; then draw off the vinegar. The thick deposit at the bottom, the “mother of vinegar,” so called, can be used in making more vinegar. Pour over it the same quantities of water and alcohol used at first; but after the vinegar has been drawn off twice, half the first quantity of sugar and potassium bitartrate, and the whole quantity of yeast, must be added. This makes excellent vinegar.

III.—A good strong vinegar for household use may be made from apple or pear peelings. Put the peelings in a stone jar (not glazed with lead) or in a cask, and pour over them water and a little vinegar, fermented beer, soured wine, or beet juice. Stir well, cover with a linen cloth and leave in a warm room. The vinegar will be ready in 2 or 3 weeks.

IV.—Two wooden casks of any desired size, with light covers, are provided. They may be called A and B. A is filled with vinegar, a tenth part of this is poured off into B, and an equal amount of fermented beer, wine, or any other sweet or vinous liquid, or a mixture of 1,125 parts, by weight, of alcohol, 11,500 to 14,000 parts of water, and 1,125 parts of beet juice, put into A.

When vinegar is needed, it is drawn out of B, an equal quantity is poured from A into B and the same quantity of vinegar-making liquids put into A. In this way vinegar is constantly being made and the process may go on for years, provided that the casks are large enough so that not more than a tenth of the contents of A is used in a week. If too much is used, so that the vinegar in the first cask becomes weak, the course of the vinegar making is disturbed for a long time, and this fact, whose importance has not been understood, prevents this method—in its essential principles the best—from being employed on a large scale. The surplus in A acts as a fermentative.

«Aromatic Vinegar.»—I.—Sixteen ounces glacial acetic acid, 40 drops oil of cloves, 40 drops oil of rosemary, 40 drops oil of bergamot, 16 drops oil of neroli, 30 drops oil of lavender, 1 drachm benzoic acid, 1⁠/⁠2 ounce camphor, 30 to 40 drops compound tincture of lavender, 3 ounces spirit of wine. Dissolve the oils, the benzoic acid, and the camphor in the spirit of wine, mix with acetic acid and shake until bright, lastly adding the tincture of lavender to color.

II.—Dried leaves of rosemary, rue, wormwood, sage, mint, and lavender flowers, each 1⁠/⁠2 ounce; bruised nutmegs, cloves, angelica root, and camphor, each 1⁠/⁠4 of an ounce; rectified alcohol, 4 ounces; concentrated acetic acid, 16 ounces. Macerate the materials for a day in the alcohol; then add the acid and digest for 1 week longer at a temperature of 490° F. Finally press out the now aromatised acid and filter it.

«Cider Vinegar.»—By “artificial vinegar” is meant vinegar made by the quick method with beechwood shavings. This cannot be carried out with any economy on a small scale, and requires a plant. A modification of the regular plan is as follows: Remove the head from a good tight whisky barrel, and put in a wooden faucet near the bottom. Fill the barrel with corn cobs and lay an empty coffee sack over them. Moisten the cobs by sprinkling them with some good, strong, natural vinegar, and let them soak for a few hours. After the lapse of 2 or 3 hours draw off the vinegar and again moisten the cobs, repeating this until they are rendered sour throughout, adding each time 1 quart of high wines to the vinegar before throwing it back on the cobs. This prevents the vinegar from becoming flat, by the absorption of its acetic acid by the cobs. Mix a gallon of molasses with a gallon of high wine and 14 gallons of water and pour it on the cobs. Soak for 8 hours, then draw off and pour on the cobs again. Repeat this twice daily, until the vinegar becomes sour enough to suit. By having a battery of barrels, say 4 barrels prepared as above, the manufacture may be made remunerative, especially if the residue of sugar casks in place of molasses, and the remnants of ale, etc., from the bar-rooms around town are used. All sugar-containing fruit may be utilized for vinegar making.

VINEGAR, TESTS FOR: See Foods.

VINEGAR, TOILET: See Cosmetics. {736}

VIOLET AMMONIA: See Cosmetics.

VIOLET WATER: See Perfumes.

VIOLIN ROSIN: See Rosin.

VIOLIN VARNISH: See Varnishes.

VISCOSE: See Celluloid.

VOICE LOZENGES: See Confectionery.

VULCANIZATION OF RUBBER: See Rubber.

WAGON GREASE: See Lubricants.

WALLS, DAMP: See Household Formulas.

WALL AND WALL-PAPER CLEANERS: See Cleaning Preparations and Methods, also Household Formulas.

WALL-PAPER DYES: See Dyes.

WALL-PAPER PASTE: See Adhesives.

WALL PAPER, REMOVAL OF: See Household Formulas.

WALL WATERPROOFING: See Waterproofing and Household Formulas.

WALL PRIMING: See Paints.

WALNUT: See Wood.

WARMING BOTTLE: See Bottles.

WARPING, PREVENTION OF: See Wood.

«Warts»