The Logan Republican. [volume] (Logan, Utah) 1902-1924, 1903-09-19
HOpTICLl 1UPE
In Vinegar Making.


Temperature plays an important
part In the making of vinegar. Some
of our best vinegar makers declare \
that the best temperature for TINS
work is between 6S and SO degrees.
The cider should not be permitted 10
reach higher temperature than %
degrees nor should 1t be allowed 10
drop below 80. This rule Is not ID
keeping with the practice OF those
that permit their vinegar to freeze
slightly before removing It to the eel
lar or other storage place. The mat
ter is of Importance, showing that we
have as much reason to watch the
temperature In vinegar making as In
butter making. The old system OK
vinegar supply Of the farm that had
o small orchard was to make bar
rel of cider each year and let II ripen
for over two years before beginning
to use it, estimating that the barrel
made one season would be used dur
| ing the third season from it's making.
1t was generally believed that two
year-old vinegar had about the right
| strength for the best service. Accord
| ing to the present makers OF vinegar,
this was a useless waste of time. In
those days the barrels were left out
OF doors till freezing time came, when
they were bunged up and rolled INTO
the cellar, being again taken out the
next spring and the bung removed TO
permit the entrance of air. On many
a farm there was one place by the
l - Of
farm house yard, where two or three
vinegar barrels we're always to he
seen In summer time, the barrels be-
ing on their sides and end to end.
Most of the work of the bacteria acct
was done during the summer months.
!, Now the vinegar maker puts his
cider into barrels and stores 1t In
warm room long before the cold gets
TO it, taking care to see that the tenn
perature is not much under seventy
degrees. Very often now the cellar Is
| not used for this work at all, at least,
| not the cellar that Is used for tho
, storage Of farm vegetables and roots.
D 1t used to be believed that the cel-
A lar that was suited 10 the keeping
|. of potatoes, apples and roots was
i also suitable for the storing vi
S cider in process OF changing In
a to vinegar. But this is no longer
b believed. We need, for the keeping
s of vegetables, the temperature OF the
g cellar to kept as near the freezing
y, point as possible, while for the max
y of first-class vinegar we need q TEN
II perature of 40 degrees higher or there
s. abouts.
e. The man that has small Orchar'
and wants to make single barrel o
10 vinegar will not find it advisable u
have a room specially heated for tn
" ripening Of his vinegar. He can. how
n ever, utilize the family kitchen, II h
can spare the space for key or sma
d. barrel, but hardly for two. However
ID in such q temperature the ripenin
re process goes on SO rapidly that yea
~ will give vinegar OF the desire
ie strength. The barrel should not b
air tight, but should be uncovere
~ enough to allow the air to reach j
a, - The mother" will then form rapid
~ and the process of ripening will b
=, accelerated. All farmers have see
~ what is known as mother" but fe'
n understand its province. This mothe
40 is q mass of threads of bacteriul
=, aceti held together by peculiar jeli.
% These bacteria are all the time draw
q. ing from the cider its alcohol an
- from the air its oxygen and combil
nd ing them to form acetic acid, which
n. then discharged into the liquid.
be will therefore be seen that the motht
lie is not to be skinned of but car
mt fully retained. as the process Of sou
en- ing will not 60 on without it.
nd