Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1870-12-14

,rcst
d" All vinegar, we suppose has living ami
nails in IL; but when the "cIitters got so
lrge as to be distinctly seen by the naked .
ye In the cruet while on the dinner table, it I.
artainly is not so inviting as it might be. 1t !
not hard to eat a nice fresh oyster alive, /
ut to eat wriggling eel whose eonyolutions
'ould stubbornIy resist the entom'ment /.
hight be a more difficult thing to do.
If vinegar is made Of pure cider we can
&c no reason why it should not be clear I.
inegar is best kept in the attic, wood house,
u some place above ground, rather than in
he cellar. Freezing does not injure h. as
he water contained in il is frozen before the
celtic ucid is; hence, weak vinegar is made
trougcr by partial freezing. But to come to
he point as TO what you can do to "preycnt
'our vinegar from becoming mass of minute
es, we would suggest that the vinegar be
,ut into a well-tinncd vessel and made to
,oil for one minute over strong fire; or, put
nto bottles, and then into o kettle of water
upon the fire and then boiled this will coag-
ilate the glutinous and muciaginous matter
which all vinegar contains. and may be sopa-
rated out by strainiug If the vinegar is then
sept in well-corked bottles il will last good
FOR long time
As the subject is one Of Importance to every
family, we give below some Of the methods
described in one Of Schuos essays for pre-
serving vinegar lie says:-
1t is a fact generally known that vinegar,
Of whatever kind, will not keep long, but in
the course Of a few weeks especially in the
warm temperature Of summer, grows turbid !;
It's surface is then covered with thick, muci.
hginous substance, during which time the acid
disappears by degrees, and at last is entirely
lost; whence the vinegar must very often be
thrown away. Now, in order to avoid this
spelling Of the vinegar, five methods are
known The first is to prepare the vinegar
very strong and sour at first, by using more
sugar or other materials 1t is well-known
that such vinegar will keep for several years
but as few people prepare their own vinegar,
most persons contenting themselves with buy
ing it at the shops, there are, Of course, but
few who can make use Of this method
The second method is, 10 concentrate the
vinegar by freezing; after which hole i,
made in the crust Of ice which covers it,
through which that part that is not CONCEALED
IS let out and afterwards put into bottles
This manipulation answers well enough but
nearly one-haf being lost because that which
forms the crust OF ice Is nothing for the most
part, but water, good economists dislike it.
The third method is, to prevent the access
Of air by filling the bottles fall aud keepin.
them corked. Though vinegar is kept long
by this method, it lis not much employed, prob
ably because it is troublesome to on up tht
bottle with clear vinegar from another bottle
every time you have made use Of part OF III
contents.
The fourth method is, to distil the vinegar
and thus leave behind the Impurities. Dis
titled vinegar does not suffer the least chang
though exposed to warm air for years. bu
the expense Of distilling is often thought tor
much"
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