Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1870-01-20


vinegar.
Wood Vinegar. PyrOliJRoous Acid
When wood Is heated 10 redness In close
vessel. and a tube OF exit adapted to it.lead-
| Ing into receiver. a dark-colorcd, sour
and highly odorous material Is collected.
| often called in this state pyroligueous acid.
| This liquid consists Of water, tar. wood
| spirit (methylic alcohol). acetate of metllyl
1 and acetic acid. The only useful products
/ in this compound are wood spirits and ace
| tic acid. The acetic acid i first ueutraiz-
I ed by quick-lime and then the wood spirit
distilled of This. when purified j. sold
! In common. for dissolving rcsinous sub
stances. and in varni>hes. ~ shellac. mas
tic and sandaric 1t has also been used In
lamps for burning for the production Of
heat. One ton of dry wood, does not yield
more than three gallons Of mcthylic alcohol.
The acciic acid j. liberated from it, cornbi-
nation with lime by sulphuric acid. and
distilled. Il i >till more or less impure.
and is purified generally ny the action OF
oxydizing agents. repeating the processes.
and removing the tarry matters. rs far as
possible. by mechanical means.
If old iron is cast into tanks filed with
the crude liquid a II comes from the dis
iillation of the wood, il i oXidi>rd and
forms acetate Of iron. used extensively in
calico printing under the nome Of rcd a.
qH0r.
II i only III the more concentrated con-
dition that acetic acid i formed from wcou.
II would he much too expensive 10 make
common vinegar in this way The dc>iruc-
tive disjilation Of Amos; any carhohy
dratcS will Yield acctic acid. We have Of
ten produced it from common ro>in-
II is sometimes the case that when vine
gar j. made from fruits or grains. that il
undcr-ocs puirciaCiipn. and the vinegar j.
wholly destroyed. This may he prevented
~ addin. a small quantity Of >ulphuric
acid, ! to 900. But this puircfaction takes
place only n very weak vinegar, badly
made. This excuse for the use of sulphuric
/ acid ha> led To the most >tupcndou> frauds.
Good vinegar does not need IT, and where
ever it i found 1t tells bad tale. The
vinegar was bad. or il wa~ put in To- prp-
ducc the sourneS>. That acctic acid ought
To produce.
.N,tI,r NJ IIneqqr-rhi> wcll-known
substance i generated III vinegar and l.
supposed 10 be necessary to it, production
( When vinegar atiain> some age. there ap-
pears muciaycnou> hhrcS on it, surface.
I which cuutinuc To increase I'll the surface
j. covered with a continuous membrane.
4 which accumulate> in thickness till Il ac-
qurc> 4 sufficient mass TO sink il 70 the
bottom. This l. vegetable product. ami
has iiS origin and growth Ia the nitrogen
Gus materials Of the vinegar. IL Il rc-u-
lgr constituted plant. thc mar.-lar..r
rerirjsjr. /, i filcd with VINEGAR. ami
this circumstance gives II ~ ;l,lr 10 moth
ar Of vipee,ar The production OF this
mother of VINEGAR j. one Of those strange
+ facts. not uufrcqucnfly met with ~ nature.
I for which IL j. difficult To account. II vine
gar j KEEP; anywhere on the globe exposed
; tntbe air. ami with A frmreraturr that viii
( or.,y nf ,hr functions orIir, tbi.5n,r,.tor.
u,a reriyi.ia, wiII certainly arprar. and Il
viil afn,.,r n,,yfar,. ,l>,. bui IN VINEGAR
W. nj nm. III L. am. ortAo conclusions.
either rb,t a u,u creation 4, made inc,,ry
vinegar barr,l ar th3f III. afuo>rhcr. i,
/ loaded in every part OF the world with the
/ spores. or seeds. Of the myced3r.Ia ccriSi-
,iw. By putting some of This mother into
the materials for making vinegar. The pro-
cess " i'll Toe greatly FASTENED MOI from
the agency Of thr mother. hut Tram ih"
/ Vinegar il contains. ! riecc nf toasted
/ bread stepped in good Vinegar viii have
( the same effect. Il J. Away, wei tp put
I some good vinegar int" thc materials for
making "ter REMUNERATION ma ceased
4 i's>s - IiHerfr.-The uses 81 ia dpmc~-
/ lie economy arr 80 well known. tina. a bare
notice j. sufficient A. conaincnt il en-
ter> into many 81 our sauces. AMI bt H-rlf
I on our meats and vegetables. It. u~-. ID
+ limited quantities. i undoubtedly h.a!th-
full. when meats nr green vegetables are
7 eaten. II >orscn> and partly di>>oIyc~ tho
I albumcn and fbriu. and Thus Aids digestion.
Pickles also. which ~ many arc clnphAti-
cally coBdcpu,d n dietary articles. are.
no doubt. useful. ia moderate amount uu-
der similar circumstances. Vinegar ha>
tendency 10 lower III" vital actions. ami
when used in large quantities H. oNcrcd-
+ ingly injurious. Pickles aud vinegar are
4 often employed hy young ladies - produce
delicacy of appearance. IL /, one NJ the
many conrcc> that are pursued ipr pr,duc-