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To Make Vinegar from Sugar

acetic acid. Vinegar above 30 per cent. of real acid will dissolve the essential oils and An excellent domestic vinegar may be made camphor. The strength of vinegar may also vinegar may be made real acid will dissolve the essential oils and by dissolving 14 pounds sugar to each gallon camphor. The strength of vinegar may also water used, with 1 pint good yeast. If the be ascertained in the same way as any other heat of the mixture be maintained at 70° to acid (see Nos. 69 and 78) but vinegar manube maintained at 70 to acid (see Nos. 69 and 78); but vinegar manu- 80° Fahr., acetification will set in, SO that in 2 or facturers designate the strength of their prowill set in, so that in 2 or facturers designate the strength of their pro- 3 days it may be racked off from the sediment ducts by the number of grains of pure caroff from the sediment ducts by the number of grains of pure carinto a cask; it then receives the addition of 1 bonate of potassa required to neutralize 1 ounce cream of tartar, and 1 ounce crushed fluid ounce of the vinegar tested. Thus, if 1 raisins; when completely free from sweet fluid ounce of a sample of vinegar requires 16 taste, it should be bottled and corked closely. grains of carbonate of potassa to neutralize The juice of currants, gooseberries, and many it, the vinegar is said to be of a strength of 16 grains. gooseberries, and many it, the vinegar is said to be of a strength of other fruits, and of beets, may be thus made 16 grains. into vinegar, either alone or in combination To 1751. To Deprive Vinegar and Other with syrup. Vinegar made in this manner Vegetable Liquids of their Color. keeps better than that made from malt liquors. take away the color of vinegar, 2 pints red wine vinegar, cold, are mixed with 1½ ounces made from malt liquors. take away the color of vinegar, 2 pints red