,libraries47 ---------------------------------------- --------- ,transcriber's ,note3 ,in this etext1 emphasis is represented as3- bold italic subscript ---------------------------------------- --------- ,,the ,,production ,,of ,vinegar from ,honey4 ,,by ,,the ,,rev4 ,,gerard ,w4 ,,bancks1 ,m4,a4 ,,fourth ,,edition4 ,entered at ,stationers' ,hall4 ,,perry ,,son1 ,,printers1 ,,dartford1 ,,and #d4 ,,paul ,,bakehouse ,,court1 ,,london1 ,e4,c4 #aije4 ,,the ,,production ,,of ,,vinegar from ,,honey4 ,vinegar1 or dilute acetic acid1 is produced by a process of fermentation from certain vegetable substances4 ,after alcoholic fermentation has taken place there follows1 under suitable conditions1 a further decomposition1 by means of which the alcohol is converted into a more highly oxidized body1 acetic acid1 with water as a by-product4#a ,these conditions require that the liquid shall contain alcohol1 nitrogenous matter1 and alkaline salts in certain proportions1 and that it shall be in contact with the air1 at a suitable temperature1 for a sufficient length of time4 ,the researches of ,pasteur showed the process of oxidation to be due to a microscopical fungus 7mycoderma aceti71 possessing the power of condensing oxygen and conveying it to the fermentable substance4 ,this organism1 which is a true bacterium1 as the fermentation proceeds1 forms a leathery membrane 7slightly differing according to the substance fermenting7 on the surface of the liquor1 which constitutes the so-called mother of vinegar1 or vinegar plant4 ,the oxidation of alcohol into acetic acid can also be performed independently of the organic agent4 ,finely divided platinum1 for instance1 is capable of effecting disintegration of the alcohol1 and of placing it in immediate contact with the oxygen of the atmosphere1 thus accomplishing the acetification4 ,vinegar1 on the continent1 is prepared from weak or sour wine1 hence its name 7vin aigre47 ,in this country it is1 to a large extent1 produced from an infusion of malt1 but considerable quantities of inferior quality are made from sour beer1 etc4 ,the vinegars thus produced1 if properly purified1 and providing no injurious adulterants are resorted to1 are1 for many purposes1 almost all that can be desired2 but for table use1 for sauces and salads1 where delicacy of flavour is appreciated1 and for medicinal purposes where pureness and wholesomeness are essential1 ,i venture to say that no vinegar can be compared with that produced from ,honey4 ,in the first place it possesses a delicious flavour and aroma1 altogether lacking in the ordinary vinegar4 ,agreeableness of taste and smell are to a large extent dependent upon the substance from which the vinegar is manufactured1 and it is impossible to supply these artificially4 ,that the malt vinegar manufactured in this country is conspicuously wanting in these qualities must be a matter of general experience4 ,moreover1 owing to its great cheapness1 acetic acid distilled from wood 7besides being employed for pickling and other purposes1 for which it is well adapted71 diluted and treated with volatile oils1 is every year superseding to a larger extent the vinegars in general use4 ,that this bears no comparison as regards the agreeable qualities1 even with the ordinary vinegars1 need scarcely be pointed out4 ,on the other hand1 ,honey1 of all saccharine substances1 containing as it does all the essentials for harmonious bouquet and flavour1 is the one par excellence1 from which we might expect to produce an ideal vinegar4 ,the result is found amply to justify the anticipation1 and that its superiority in this respect will be duly appreciated by the connoisseur in salads and condiments goes without saying2 but1 indeed1 so marked is this distinction that ,i venture to think it would be readily admitted by all who gave it a trial4 ,on the ground of wholesomeness honey vinegar is to be preferred4 ,it has been clearly ascertained that large quantities of vinegar sold in this country contain injurious adulterants and impurities4 ,many samples1 upon analysis1 have been found to include a considerable percentage of sulphuric acid1 or nitric acid1 added either as a preservative or to increase the acidity4 ,others have contained1 as the results of carelessness in manufacture1 such poisonous ingredients as copper1 arsenic1 and lead4 ,little wonder that disagreeable consequences so often follow the taking of vinegar1 even in small quantities6 ,immunity from these impurities and adulterants1 producing as they so frequently do injurious effects1 especially in the case of invalids1 is surely greatly to be desired1 and every possible improvement1 either in respect of the material employed or in the process of manufacture of so important an article of consumption1 surely deserves to receive the most careful attention4 ,,mode ,,of ,,production4 ,if honey and water in proper proportions be exposed to the atmosphere1 at a suitable temperature1 for a sufficient length of time1 acetic fermentation will in due course ensue4 ,at the same time1 to obtain the best results1 careful attention must be given to certain details1 and various precautions taken4 ,the alcoholic ferment must be carried on under suitable conditions1 in order that it may be complete4 ,the temperature must be neither too high1 nor too low4 ,suitable and sufficient nutrient material also for the ferment germ must be present2 that is a proper proportion of nitrogenous matter1 together with certain inorganic salts1 which may be added in the form of a little ammonium phosphate and potassium tartrate4 ,the acetic fermentation which follows must also be regulated with due care1 and not allowed to continue longer than necessary1 or deterioration of the liquor will take place with a gradual loss of acidity4 ,the fining also of the liquor must be carefully attended to1 in order to render it perfectly clear and bright4 ,and finally1 it is only when the alcoholic and acetic fermentations have been effected1 in a completely satisfactory manner1 and the vinegar stored for a sufficiently long period under the most suitable conditions1 that the ripening process is effected1 without which it will be found lacking in that agreeable flavour and aroma which are its special characteristics4 ,sidenote3 ,proportion of ,honey to ,water4 ,in the first place1 we have to determine the proper proportion of honey to water4 ,commercial ,vinegar is required by law to contain a minimum of #c per cent4 acetic acid4#b ,proof ,vinegar contains #ed per cent41 with a specific gravity of #ajjf to #ajai4 ,for all ordinary purposes this is a convenient strength and first-class vinegars contain about this percentage4 ,of course1 the percentage of acetic acid is dependent on a satisfactory alcoholic fermentation and suitable conditions for the development of the acetic germ2 but1 supposing the conditions favourable1 it is possible to obtain from an aqueous solution of #a part honey to #h of water1 about #e per cent4 acetic acid4 ,a suitable proportion will thus be #a part honey to from #g to #h parts of water by weight4 ,sidenote3 ,suitable ,receptacles4 ,when made in small quantities almost any open vessel will serve as a receptacle for the liquor1 always excepting glazed or metal ones1 in which vinegar must never be allowed to stand4 ,owing to the solvent effects of the acid1 the liquor is1 in these cases1 liable to be injuriously contaminated4 ,the vessel used should be covered with muslin or cream cloth1 to protect from insects1 etc4 ,a small cask is also a convenient receptacle1 but this should not be filled more than three parts full and the bung hole must be left open1 protected with gauze or other coarse material4#c ,sidenote3 ,starting the ,fermentation4 ,in due course1 if left alone1 alcoholic fermentation1 by a natural process1 will be set up2 but ,i am inclined to think1 from my own experience1 that it is best to add1 in the first instance1 a small quantity of yeast4 ,if1 as sometimes happens1 the fermentative action be too slow1 putrefaction of a portion is liable to take place1 and the vinegar is spoilt4 ,the acetic fermentation is accelerated by the addition of vinegar plant1 and also by the presence from the commencement of a small quantity of vinegar4 ,sidenote3 ,temperature4 ,a suitable temperature is #gj deg4 ,fah41 or from that to #hj deg4 ,summer is therefore by far the best time for vinegar making1 as this temperature is then easily obtainable1 especially if the vessel be exposed to the heat of the sun4 ,at a little over #ajj deg4 ,fah4 the development of the acetic germ ceases1 while below #fh deg4 it is gradually arrested4 ,sidenote3 ,duration of ,process4 ,the length of time before the completion of the process varies according to circumstances4 ,while usually1 under completely favourable conditions1 in from six to eight weeks sufficient acetification has taken place1 not unfrequently a longer period is required4 ,sidenote3 ,racking and ,clearing4 ,when the proper degree of acetification is reached1 the liquor should be strained1 or1 if in a cask1 be racked into a fresh one1 without tilting4 ,then fined with isinglass1 or allowed to settle for a week or two1 when it may be drawn off clear and bottled4 ,it may subsequently require decanting and re-bottling4 ,the membrane or plant is useful for restarting the action1 but it must not be allowed to remain for any length of time out of the liquor1 or be exposed to a low temperature1 or it will be injured4 ,sidenote3 ,colour4 ,the colour will at first be found to be quite light1 but in course of time it will assume an amber shade and gradually darken with age4 ,that this colouration may proceed as rapidly as possible1 the vinegar should be bottled in light glass bottles1 and exposed to the light4 99 99 99 99 99 ,dilute acetic acid has been in general use from remote times4 ,the ancient ,hebrews used it1 as we know from the several allusions to it in the ,old ,testament4 ,it is mentioned also in the ,new ,testament4 ,the ,greeks and ,romans1 too1 made use of it4 ,it is frequently spoken of by classical writers1 as ,pliny1 ,livy1 and others4 ,in our own times it is almost universally employed for culinary and preservative purposes1 besides being largely used medicinally4 ,vinegar is anti-scorbutic and anti-bilious4 ,largely diluted it forms a very refreshing beverage4 ,it has been in past ages and in modern times so used by soldiers on long marches1 and by others employed on hard and exhausting labour1 with beneficial results4 ,the vapour of vinegar inhaled greatly relieves hoarseness1 and1 diluted as a gargle1 is useful in throat complaints4 ,honey and honey vinegar in equal quantities1 and taken a teaspoonful at a time1 is an excellent remedy for sore throat and cough4 ,mixed with water it is cooling and invigorating for sponging the body4 ,taken in moderation1 owing to its effect upon fatty and other substances1 vinegar is an aid to digestion4 ,pure vinegar is usually only unwholesome if taken in large quantities4 ,raspberry ,vinegar4--,pour #a pint of honey vinegar on a quart of bruised raspberries4 ,let it stand in a closed vessel for three days1 and stir occasionally4 ,strain through flannel without squeezing1 and to #a pint of liquor put #a-a_/d lb4 of honey4 ,boil for ten minutes1 skim1 and bottle when cold4 99 99 99 99 99 ,one great advantage in using honey vinegar is that1 being quite free from sulphuric or nitric acid1 it does not stain silver or table linen4 99 99 99 99 99 ,footnote #a3 ,c#b;,h#f,o ,o#b ,h#b,o ,c#b;,h#d,o#b ,alcohol ,oxygen ,water ,acetic ,acid4 ,the proportions of the chemical constituents of ,acetic ,acid are as follows3--,carbon #dfhc1 ,oxygen #dfhb1 ,hydrogen #fce4 ,footnote #b3 ,it is frequently found to contain less1 the acetic being often replaced by other and injurious acids4 ,footnote #c3 ,the process here described has reference only to the production of the vinegar in small quantities4 ,it is impossible to produce it on a large scale with any degree of success without the employment of artificial heat and with special apparatus4 99 99 99 99 99 ,,by ,,the ,,rev4 ,,gerard ,w4 ,,bancks1 ,m4,a4 ,a ,,world ,,beneath ,,the ,,waters4 ,,or ,,merman',s ,,country4 ,with #dd original illustrations by ,crow4 ,cloth1 gilt #c_/f4 ,,cassell ,,and ,,co4 ,,also ,,mead ,,and ,,how ,,to ,,make ,,it4 ,fourth ,edition4 ,post ,free #b-a_/b;d4 ,,also ,,the ,,production ,,of ,,vinegar ,,from ,,honey4 ,fourth ,edition4 ,post ,free #b-a_/b;d4 ,,also ,,honey ,,and ,,its ,,uses4 ,twentieth ,thousand of ,revised ,edition4 ,post ,free #a-a_/b;d41 #c_/f per #ajj4 ,address3--,hartley ,rectory1 near ,longfield4