Lexington weekly intelligencer. (Lexington, Mo.) 1871-1887, 1880-11-06
PROPERTIES OF GOOD VINEGAR.

PROPERTIES OF GOOD VINEGAR.
II. Kratznr says the quality of vim
egar may be detected by its taste, by
il. color, snd by its smell; for in
stance. good vinegar must have
sour taste, which is not altered by
free alcohol or other foreign sub
stances. As 10 the color, it may be
that Of the water clear or of the WINE
yellow vinegar. it must always be
perfectly peilucid, and when rubbed
between tEe fingers the odor must be
acid without having any similarity
to spoiled liquors; but before all,
vinegar. if brought TO the lips, must
not produce either an itching or burn
ing, nor give to the teeth feeling OF
buntness, far 1T uhis should be the
case we eau be sure that the vinegar
is adu'terated.
Adultera:ions are sometimes pro.
duced bv the addition of mineral
acids, sometimes by vegetable mat
ters. OF the former, especially sui
phuric acid, muriatic acid, and some
times even nitric acid, are used OF
the latter we mention cayenne pep
per. ber,ram root, common pepper,
etc The method of detecting these
duiterations is the following:
If sulphurlc acid is suspected OF
being present we should pour some
OF the vinegar into small test tube,
aud add some chlornte or acetate of.
barium; if oy the addition of this
time white precipitate is formed,
then the vinegar has been adulterated
with eu phuric acid. Ii the vinegar
only becomes slightly turbid, the res-
son may be accounted for by the fact
that the water which Was used for
the fabrication of the vinegar con-
tanned sulphats of lime. To be cer-
tain that the vinegar contains
free sulphur.c the following
method should be employed: A
SIN Ill portion Of vinegar is put into
an evaporation dish aud there evap-
grated until it is condensed to about
one-tenth of Its weight I; the remain
J der is dissolved in alcohol, filtered,
aud diluted with water, and finally
, solution of chlorate Of barium Is
added. II now the vinegar shows q
turbid white color the adulieration
, oy sniphuric acid may be assumed
with certain'y. Recently, for the de-
. tee ion ot mineral acids, n new reag.
! enl has heen devised, which can be
E well recommended, viz, methyl-
Anime violent. A diluted soiution
s Of this substance does not change
g coIsr at all with pu e vinegar, while
# the slightest quantity of mineral
= acids is present it takes blue-green
r color.
d If All adulteration of muriatic acid
? IS suspected, some drops of soiu-
d ion OF nitrate of silver should be
r added to the vinegar; if white,
tiaky precipitation is formed, Witch
is blackeued by the sunlight, aud can
iot be dissolved after an excess of
e nitric acid has been added, then the
n ainlteratpn is proved.
r To prove the presence of nitric
It acid small qnanii;y of potassium
J noCii be mixed with the vinegar.
It aud after the liquid has been evapo-
Il lated ihe remainder should be placed
n npon some glowing charcoal. If de.
s. crrpitatIor tahes place the adultera-
y ttO1 may be taken for granted, other.
% wise the salt burus without noise and
IS fuses an odUr similar TO that oi
,s purnt SUGAR.
10 To detecl 10 adulteration by shsrI
Is vegetable matters the fol.owiDe
A nethod may be employed:
is a small quantity of the vinegar
Y having tbs weight of $50 grains, i.
" -lowly evapurated until some brown
ze qald remains. Ii it was adulterat
I'd I'd, inis liquid has a sharp. stiDgins
n taste, whIe il this is not the case i
ts Will have ouiy an acid taste.
ly A .tIll more simple method is Il
en- 'noisten the upper iip with vinegar
nd the purity Of which s acknOw lodged
he while the nnder lip is moistened wit
n, Inc vinegar which is to be examined
H. md both are permitted 10 dry.
nd me vinegar bias been aduiterated i
nd ne manner mentioned, disagreea
er BILE itching or stinging is felt on tn
Nv under llp, while the upper lip is ne
in. ffected.
.ty A third method tor the same pur
no pose is, to neuiraiiZe the vinegar b
,ly carbonate OF soda the acid taste {
in tue vinegar is thus removed and Ii
,es harp taste OF spices remains.
be Ii vinegar is Kept in copper vesse
:er it is often dangerous to the healtl
he In order 10 discover whether this hi
ng been the case sulphurated hydrege
d. Is employed, ii the vinegar first turI
The /, brown color, and if finally blac
ell .,ercipituie is formed, the presence
ess copper is evident. Vinegar whic
are has been kept in TIN vessels gives
est yellow precipitate when mixed wit
md .uiphurated hydrogen such as b,
the been kept IN zinc vessels gives whi
us precipitate, and the presence or les
to is indicated by black precipitate.
or Ii iron vessels have been used fl
her he preservation of vinegar the latt'
uld oses its value for many industri
at purposes. The presence of iron C,
my oe "e'ec'ea ny 'he ADDITION OF fefr
esh eyahioe Oh poLassluih, winch IN LII
not ca.e prou uuces oiue precipitate.
aid Tie strength of the vinegar
err found iii the usual way by means
rial an acetomcter.. That of Otto d
In serves to be recommended.