Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1874-06-12
FARM AND GARDEN.
ssaOD VINEGAR AND GOOD PICK
LIS.

There are many reasons why every
family should have plenty of good vim
egar and good pickles, especially in
summer and autumn, when fruit acids
are most needed to prevent serious de-
engagements in the human system. The
preservation of health both in town
ana country is 4 matter of great i'm
portance with our readers, and they
will generally agree with us that the
prevention of disease is the perfection
of the healing art
Nature Is a profound chemist and
Psychologist, and when she transforms
the juice of ripe apple, grape, peach
or blackberry, into vinegar, she is do
ing work of the greatest hygiene sig
nifcanee, which man may proftably
study and initiate for his own and the
public good In all organic life, there
is nice balance to be maintained, as
between the centripetal and
centrifugal forces that pre-
serve harmony In the heavens.
Painful disorders to which all are La
able, are not the harmony of the
spheres; and if thcra is any virtue in
vinegar prOpe;ly taken whether in
pickles or otherwise, to prevent the
thickening of the blood, and defective
circulation, hillary distractions, lead
ing to summer complaints and feyers;
prevent stifening.!os the joints, gravel,
and maladies that may be nameless,
this homemade acid deserves our best
attention, and all the space We are
likely to give it IN thes columns.
Writing in the interest of sound
health, and the prevention Tof disease,
it should be allowable to point to the
analysis Of alcohol and vinegar to
show how the former supplies to the
brain, liver and bloodgenerally, an ex-
cess of comDustible carbon and hydro
gen, to fire and burn our very
delicate organs, tending to delirium
tremens; and how vinegar is whisky
wine or cider, with the fire taken out,
cooling, carbon and hme-dissolving
acid of inestimable value in the great
economy OF nature. Yet vinegar is a
poison if taken to excess. Beware of
all extremes. Too much cold Will
freeze a man to death; and too much
heat may roast him alive.
Nothing is easier than to make good
vinegar; and ripe persimmons and null
berries have done well in our hands.
Persons who have no fruit and need
vinegar, Will perhaps find ten cent
sugar dissolved in water made pretty
sweet, and fermented by yeast, answer
their purpose as well as anything.
One gallon Of good whisky should make
three gallons of good vinegar fermented
by yeast. In large establishments
vinegar Is made in quantity
by quick process, which consists n
the oxidation of alcohol. One must
have alcohol in cider, wine, beer, or IN
spirits of some other name, before he
can make vinegar by the next change
IN nature. Thus starch in potatoes
viii give sugar, whisky and vinegar.
All the world knows that young
sugar beets boiled make fair pickles
while cabbage andvinegar have formed
great deal of healthy blood in Europe
and America within the life-time of
one generation. Sour krout and souI
milk contain a volume Of instruction
in favor Of health, strength and Ion
gevity. Sweet new milk and sour but
ter-milk operate very differently IL
the system. Don't be afraid Of
sour food or drink in hot weather, al
ways avoiding extremes. Hence. Oh
principle, we commend fruits and We.
getables preserved in hot vinegar
while fat bacon and alcohol cannot b,
too much neglected.