The Red Cloud chief., 1882-08-03
Ds.ssess vIsse~.xsAs.s.

DsoesGie vlDsgns.Nahine.
Many otherwise insslliGsat pssspop
are sppareniiy entirely ignorant Of the
principles involved in the manufacsurs
Of vinegar from the substances farmer
generally convert into IL They have
cider. wine OF other fruit juices. and
they desire To make vinegarout Of them.
They have noticed that these substances
src sometimes converted into vinegar
without apparent trouble. and they do
not take the trouble 20 examine into the
conditions most favorable for esiecting
the desired change. They sometimes
leave cider in close barrels in . cool
cellar during several years and wonder
that il does I'd change into sharp vine
gar. as they have known the same sub
stance 10 do in the possession of other
people. They are presumably ignorant
ii the fact that quite q high temperature
and the presence Of . large amount u
cir are necessary TO change cider into
vinegar. The sweetish alcohol which
the cider or wine contains needs to re-
ceive an additional amount of oxygen
from the air in order 10 become changed
into vinegar. The better the cider or
other liquid that is exposed TO the at
mosphere. and the higher the terDpera-
turs. provided il is not so high as 20
causc rapid evaporation. the quicker
will the desired change take place CT
der kept in full. tight barrels and stored
in q cool cellar may become converted
into q tolerabiy strong vinegar. but .
very long time will be required TO bring
about the change. II q vent Is left in
the barrel. or the bung is out. and some
of the contents Of the barrel il OCCASION
ally drawn out, the change viii be much
more rapid. IL the barrel is removed
from the cellar and occasionally moved
contents into vinegar viii be much more
speedy. II the barrel il taken into the
Kitchen and treated in the nj men-
toned above still better results will be
reached.
In all large establishments for max
ing vinegar on IN extensive scale there
are arrangements whereby the material
is exposed ovcr a large surface or q
large amount Of air is made 10 pass
through the material The temperature
Of the room where the operations are
carried on Is kept nj the point most
favorable for the union Of oxygen with
the alcohol Of the liquid. IL IS not eco
nomical, however, TO procure appara.
tus of this kind in cases where only
q few barrels. or n single barrel. Of ci-
der or other material are to be con
verted into vinegar. II is cheaper in
such n case To allow the operation to go
on slower. and to dispense with the
use Of apparatus that costs considers
BILE money and occupies considerable
space. In the opinion Of many. vine
gar made by the slow process has a bet
ter flavor and is less likely to become
cloudy than that made by any Of the
quick processes. Vinegar a be made
room Mt any season OF the year, but the
presence Of the generating barrels is
Objectionable. The change from alcO-
hol to vinegar will go on quite rapidly
in the open lii from the present time till
the occurrence of cold weather. A
shed open on the south side furnishes q
favorable place for generating vinegar.
The generating barrels in q building or
on the open ground should rest on sup
ports raised at least a foot from the
surface of the earth. They should not
be more than two-thirds filed, rs by
leaving considerable space above the
liquid there is a larger surface exposed
to the action of the air. The bungs
should be taken out of the vessels. and
to prevent insects from entering them
the holes should be covered with wire
gauze or netting. II holes n bored
in the ends of the barrels nca the
chime-that is. on q line with the bung.
more air will enter, and the process of
conversion into vinegar will 60 on
faster.
II a few quarts of hot, strong vinegar
be poured into q barrel and well shaken
about before il is filled with cider it will
make a much better generator than n
that has not been thus treated. The
occasional addition of a small mount OF
strong vinegar to the contents Of the
barrel will favor the change into vine-
gar. Agitating the contents Of the bar
rels also aids the change. The French,
who are celebrated for making fine vine-
gar by the slow process. practice draw
ing of q portion Of the contents of one
vessel that has become quite sour and
adding it TO q barrel whose contents Is
still tolerably sweet. 1t is believed that
vinegar operates by what is known as
presence action to cause alcohol to APP
propriate more oxygen. Some house,
wives make use of this principle to make
vinegar constantly in the cask from
which they are drawing off for use in
the family. Having a vessel partly filed
with strong vinegar they add as they
have them ON hand. in small quantities
at a time, sweetencd water. cold tea,
sour cider. and wine. and the juice OF
berries and tomatoes. Vinegar made
from these inexpensive materials and
generated in this way is often very fine.
though its strength and flavor are varia-
BILE. Cider to which sulphate Of lime,
mustard seed, or other articles have
been added for the purpose of prevent
ing II from becoming sour . not be
converted into good vinegar. The addi-
ton of some Of the juice Of red currants
or raspberries insures q fine color and q
delightful flavor. A mixture of the
natural acids contained in sour fruits
and acetic acid. which is the base of
vinegar, is superior to any pure vinegar
as a condiment, though it may not make
as good a preventative. 1t is likely that
natural vegetable acids, citric and malic.
for instance, will in the near future
largely take the place Of vinegar for
table use. Chicago Times.
Handling Horses.