American citizen., 1880-03-27
by Quick Methods.

vinegar-Making by Quick Methods.
In order to get vinegar of the best
quality it is probably true, rs some as
sert, that plenty of time, even two or
three years, must be taken for the opera
ton; but perhaps only connoisseurs in
vinegar would be able to appreciate
such an article and distinguish it from
that which is made by some of the ap-
proved quicker methods. For very rapid
processes-somc of them ridiculous in
their requirements, such us the use of
white beans, foolscap paper or brown
paper-numerous recipes are given, but
without testing them one can hardly
dare to recommend them. In answer
to question of correspondent, there
fore, we can only describe two methods,
one of which has for many years been
followed especially in France, and the
other in Germany. According to the
first, the Orleans method, an oaken bar
rel of from forty to sixty gallons capaci-
ty, closed at both ends, is provided with
a small hole near the upper side of one
end, for the escape of air when liquid is
poured in at the bunghole, and faucet
at the lower side of the same end.
The barrel, if new, is well scalded
then poured in, The barrel is closed and
allowed to stand a day or two so that its
sides shall become thoroughly saturated
with the vinegar; it is then about one
third filled with strong vinegar, and two
gallons of the strong cider are added !;
eight days thereafter two gallons more
are added, and this is repeated every
week till the barrel is about two-thirds
full Fourteen days after the last addi-
tion the whole is completely converted
into vinegar, if the work has gone on in
the proper manner, and half of it is
drawn off and the operation of filling
is repeated. Such a barrel may be used
for continuous manufacture of vinegar
for six years; at the end of that time it
must be generally cleaned out and
started afresh. 1t should be kept in a
room where the temperature can be
maintained ut about eighty. degrees Fab
renheit; in summer the acetification
will go on well enough in the sun with
out artificial heat.
The other method, which is much
quicker, is in more common use in Ger
many. A large barrel, or a vat from
six to twelve feet high, is provided with
II false bottom ten to twelve inches
above the true bottom, perforated with
numerous holes; or this false bottom
may consist simply of lathes laid cross
wise SO as to make a gridiron-like net
work sufficiently close to hold the shaw
ings or chips to be put on it. About an
inch below this false bottom six holes,
say about an inch in diameter, are bored
through the sides of the barrel, the
auger being directed upward, SO that
the holes shall he higher inside than
outside. A wooden faucet is inserted
near the bottom of the barrel, n shallow
tub, which need not be more than y
foot deep, is let into the top of the bar
within the rim; the bottom of the tub is
pierced with holes two or three inches
apart and rs large as goosequil, in
each one of which is put short string,
kept from slipping through by knot in
its upper end, and long enough to ex-
tend an inch or two beyond the under
surface of the bottom. Into the middle
of the bottom of the tub n wooden tube
five or six inches across and long enough
to extend somewhat above the rim of
the tub, is to be fitted. Finally provide
a closely fitting cover to the tub through
which this tube shall pass, and through
which also is an opening for pouring in
the liquid TO be acetified.
Fill the barrel above the false bottom,
and up to within few inches of the
bottom of the tub when in place, with
beech-wood shavings or fine chips,
which have been previously thoroughly
scalded, washed and dried, pour over
them warm, strong vinegar, close the
barrel and allow the whole to stand
twenty-four hours. Then put the tub
in its place and pour into it the strong
cider, either in small portions at time,
or in a very slow stream. The twine
will swell up and nearly close the holes
in the bottom of the tub and the liquid
will trickle through and down over the
shavings very slowly; it may be drawn
off from the lower part of the barrel
from time to time as it accumulates
there. Air enters at the lower holes in
the sides of the barrel, passes up
through the shavings, meeting the cur
rent of liquid as it comes down, and
passes out through the wooden chimney
at the top. An abundance of oxidizing
material is thus provided; the oxida-
ton proceeds so rapidly as to cause
considerable elevation of temperature
within the barrel, which in its turn
hastens the process.
1t is best to draw off only portion of
the vinegar at a Jlme IN GQ0 lower part
of the barrel, SO as to leave enough to
keep all the space above completely
with the fumes. The liquid
must be passed through the barrel from
two to four times, according to its rich
ness in alcohol and the GOODNESS of the
season or the room in which the barrel
is placed. Under favorable circum-
cider may be converted into
vinegar in from twelve to sixteen hours
in such an apparatus as this. Con-
as described, nothing is re-
quired that is not within the reach of
most farmers, and although the process
is one that is followed in the manufac-
ture of vinegar on a large scale, we see
no good reason why it might not be ap-
piled as.well on a small scale. The ad-
dition to the cider of a thousandth part
Of its bulk of good yeast, or diluting it
about half with water, may sometimes
give Il better result than would be
obtained with pure strong cider.-N. Y.
Tribune.
From Kitchen In ThrOne