The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1892-06-12
PROPERTIES OF VINEGAR
Prof ]. n. Hurry Discusses This Very
Important Domestic Article.
Vinegar Comes from tho French Word Vim
aigre No improvement in the Pr, cess OF
hasing lt-Ils Use Leads to iyspel Sia.

In conversation with Journal reporter
the other day Mr.. j. n. Hurry. the chemist,
said
"VInaiGre in the French means sour wine,
and from this Is derived our word vinegar.
Cider vinegar is preferred in this country
over all other kinds. and while oceans of
il, so labeled. may always be had. it still
is true that the only absolutely certain
way of getting it is to make your own ci-
der. and from it make your own vinegar.
Vinegar is chemically dilute solution of
aceuc acid containing some minute guam
titles OF fragrant others, which give it its
odor. and some brownish substance, to
which is due its color. 1t is one of
the marvels of chemistry that vinegar.
the sOurest substance with which We are
familiar, is made from the sweetest. by
the action of ferment the sugar in some
sweet liquid is turned first into alcohol
and the alcohol then changes to acetic
acid. which is the acid In vinegar.
From the time of ancient L ~ pit down to
a late period the same slow process has
been employed in the household for obtain
ing vinegar. The early and eminent chem
ist, BerZelius, frst found out the compost
De Saussure found out the composition of
alcohol, and another chemist. Doebereiner
soon discovered that q weak solution of al
cohol exposed TO the air, In contact with
platinum black, was converted into acetic
acid. From all this quickly set forth the
theory on which depends the modern
quick process of vinegar-making. Theory
always precedes the so-called practical"
and thlsi 10 an admirable example in science
OF the fact.
The essential feature of the quick proc
ess' for vInegar-makIng consists in bring
ing the alcohol solution into Immediate
contact with the air, by causing it TO
trlckle through mass of loose material
which makes the vinegar in from twenty
four TO forty-eight hours The operation
Is carried on in wooden tubs, six to ten OF
more feet high, called generators. Around
the sides of the generator few
ring of air holes. inst above the
alr-holes is n perforated false bottom, and
from this nearly To the top of the generator
is filled with beechwood shaviDgs. which
are closely curled, so they will not crush
and prevent the air circulating freely
through them Over this. by appropriate
means, the dilute alcoholic liquor is passed
several times, and in the END becomes
white wine vinegar From this, by add
ing a little burnt sugar for giving color,
grocery cider vinegar Is made. Vine
gar made in this way Is as wholesome as
that made by the old-fashiOned way,
WnlcQ was uOD6 ny SeJtlUx out OF doors IN
the spring q barrel of cider which had be-
come too hard and sour 10 drink from the
sugar partly turning To alcohol and a0etio
acid. The bung 10 taken out OF the barrel,
and the bung-hole is loosely stopped
by sticking the neck of a large bottle in it.
Such exposure TO the air at warm tenn
perature effects the conversion of the cider
to vinegar in three or four months. The
change goes on very slowly, because the
air can act only on the surface of the
N
are brought to the surface only as the
newly formed acid sinks and mingles
with the liquid below. The best cider vim
egar is made from new cider, and it is we'll
to cause several lamentations to take
place by adding fresh quantity of cider
every two weeks Cider vinegar has an
agreeable flavor. due to the presence of
acetic ether and malic acid. An
may. be made by fermenting sweet
ened water. Proceed as follows: TO
each gallon of the syrup. containing
one and one-quarter pounds OF sugar to
gallon of water, is added One-fourth of q
pint of good yeast. The liquid is Kept at
a temperature of 75O to 500 Fahrenheit for
two or three days, and is then racked Oft
from the sediment into the ripeDing cask,
where one ounce OF cream OF tartar and one
ounce of crushed ralsins for each gallon is
mixed III. When the vinegar is freed from
any sweet taste, IL Is drawn Oft clear into
bottles and closely corked. Vinegar should
only be Kept In glass, or stone, or wooden
vessels.
The value of vinegar as a condiment
depends on the fact that acetic acid dis
solves gelatin. tbrin and albnmen, hence
it aids in digesting young meats. fish, lob
siers and hard-boiIcd eggs. The acid as
siets also, in the conversion of
cellulose into sugar. which is
the first stage IN the digestion of
the green leaves used az salad. 1t is a mis-
take to use vinegar on beans for it renders
insoluble the legumen which is their chief
nutritive constituent Vinegar partly sup
plies the want of o vegetable acid in the
system, bnt not wholly, for il will not pre-
vent or cure scurvy. A craving for acid is
better satisfied by fruit or acid vegetables.
Those young girls who dulge largely in
such indi eestible articles as picked cucum-
bers and the like would enjoy better health
if they should eat instead sour apples, to-
matOes and rhubarb, and cranberry sauce.
The babitual use of vinegar in excessive
quantities leads to dyspepsia. The little
wriggliDg creatures which swarm in some
vinegars have been credited by some nm
educated persons with being the life of
vinegar. In one sense they are. but their
presence 10 in no way beneficial. Indiana
has had for four years an excellent vine
gar law, and our State Board OF Health has
been energetic in its enforcement that
now it is quite impossible to find adulter-
ated vinegar within the borders OF our