Raftsman's journal. [volume] (Clearfield, Pa.) 1854-1948, 1863-12-30
VINEGAR--ITs ADULTERATIONs.

Older vinegar has always been preferred
by our people on account of its wholesome
properties and at one period sufficient
quahtlty OF 1t was manufactured TO supply
the puphc demand. This is not now the
| case, as most of the vinegar which Is at pre-
sent consumed ia cities is made from high
wines (whisklesl and molasses. Vinegar
may be made by several different processes
and from great number of substances. 1t
Is made from apple juice by the slow process
! OF fermentation, but from high wines or IL
quIds containing alcohol it is manufactured
| by quick process, consisting of exposing
warm high wines mixed with water to the
| atmosphere, while passing in thin stream
lets over very extended surface of beech
wood shaylngs BY this mode of operating.
the alcohol combines chemically with Ger
tam quantity of oxygen and forms acetic
acld-vlnegar. This is the system which is
now most extensively followed in vinegar
manufactures. Any substance which CON
tains sugar may be converted, by fermenta-
ton, into alcohol and finally into acetic acid.
At present, when high wines and substances
containing sugar, such as molasses, are so
high In prlce, possibly the vinegar which is
made from these may be aduiterated by sui
phurlc acid, before 1t reaches the purchaser
1t Is well known that when the price of any
article becomes high, adulteration is prac-
tlced to a much larger extent with it, be-
cause the addition of a small quantity of
cheap foreign substance largely increases the
profits. As a small quantity of sulphuric
acid added to vinegar permits the use of
large quantity OF water, this acid has been
frequently and extensively used for adultera-
ton. 1t has been asserted by manufacture
ers OF vinegar that as the acetic acid made
from weak wines, beer, malt, and molasses.
liz hip fn pJrtrIn l.
composition, some sulphuric acid was ne
cessary to counteract this tendency and pre-
vent 1t from becoming turpid. The least |
quantity employed for this purpose was "a |
bout one gallon to one thousand gallons of |
vinegar, But when the manufacture Of vim |
egar Is properly conducted there is no ne |
cesslty for adding any suIphuric acid, The |
mode OF detecting such acid in vinegar is de- /
scribed by DR.. Muspratt as fellows :-sIf
the vinegar be suspected TO contain con- |
siderable quantity OF suiphuric acid, make a |
solution OF sugar and heat it to 200o Fab. |
II drop OF the suspected vinegar is, added |
to this. 1t VIII cafbonlze the sugar, causing
a biacklsh spot to appear at the point where /
the vinegar came into contact with the sac
charlne solution. This happens when the
vinegar contains three. hundredth Of its
weight OF sulphuric acid when it contains
rom slx-hundredths its weight of this acid.
t produces a greenish spot in the solution.
But the principal test for this acid in vinegar
5 the use OF a soluble saltof paryta, such as
he chloride. When this is added TO vinegar
containing sulphuric acid insoluble sulphate
5 produced, which falls down in heavy
White powder Moderate quantities of good
7Inegar are beneficial in assisting digestion,
'ut sulphuric acid does not favor digestion,
nd when taken III considerable quantities it
INJURIES the coating of the stomach In ev- ,
ry sense then, sulphuric acid is an iniuri-
us adulteration Of vinegar and should not I
re PERMITTED. Hydrochloric and nitric acids ,
ave also been employed for adulteration, (
ut to such limited extent that they do I
ot invite public attention
Vinegar made from pure alcohol and wa !
er does not possess the flavor of wine or ci-
er vinegar, and is therefore inferior to them Y
'r table use; but little acetic ether added i
} 1t renders it agreeable. Raw spirits con
lining some fusel oil produce more pleas 4
ltly favored vinegar than refined spirits
ence few drops of tusel oil added to recti-
ed spirits, IN making the wash for vinegar, q
APPROVES Its aroma. A little oil of cloves, !,
: butyric ether added in the same manner =
approves Its favor. \ very small quantity u
CIDER vinegar gives large quantity of ;,
hlsky vinegar pleasant flavor. An in &
.1iOh VI ShiN0iy II 10 nlEl | <
Inc vinegar, to give 1.-THE color of cider vim {;
,ar- Fancy or aromatic vinegars are some r;
mes used for the toilet, for flmigation and r.
bic use. a good aromatic vinegar is made h.
: maceratlng cloves, rosemary, sage, nut IN
egs, caraway, peppermint, cinnamon and n
lamus, each one ounce, In two gallons of &c
'ong vinegar, adding a little tincture of y;
mphor In fact any of the essential oils, -
ch as those of cloves, bergamot, laven-
r, &c, added to vinegarrender it aromatic. r