Durant weekly news. (Durant, Choctaw Nation, Indian Territory [Okla.]) 190?-1944, 1918-08-09
FARM AGENTS COLUMN
CBy e. W. Brown and Miss Sarah
tlarke).
Making Vinegar in the Home

the Bur"au Of Chemistry for the fol
lowing Information on making vim
cgar
Tn" directions given below are for
making vinegar on a small scale for
household uSr. Will" the principl,.
Is tn" sam" for manufacturing on "A
commercial scale. different methods
ar" employed III handling large
quantities
War industries ar" using great
quantities of aSc,.tir acid. the acid
present in vinegar, for tn" manufac-
tur" ui ac"tunp which is used as a
solvent for the materials used in the
watcrprouiing of airplanr wings.
Ac.ton" Is also used in many other
ways in N. manufacture of mum
tiOnS OF war. rh" demand ON the
commercial vinegar plants render,
the making uf vinegar in the home
NOR" important than ever before.
Vinegar making, as ordinarily
practicch is an exceedingly simple
process. The fermentation is allow
ed to proceed without any attention.
The changes, however. which the
juice undergocs, are very complex
by bubbling and fOaming, the social
ed "working'. brought about by the
yeasts that find their way into the
juice from the air and fruit. The ac-
tivity of these yeasts convert the su-
gar in the fruit juice into alcohol
After the alcoholic fermentation is
complete, ascetic bacteria begin tu
grow and change the alcohol into
acrtic acid or vinegar These bac-
terra grow on the surface of the IL
quid and form Il film or scum called
mother" After a time this film
becomes SO heavy that il sinks and
new film forms. This continues
until the alcohol is all converted in.
to vinegar, and, if not stopped. unit
h" acr,ir acid is destroyed and tn.
vinegar turns to water"
Vinegar is usually made from ap
pies, though grapes are also used tt
some extent Certain other things
such a. peaches. sorghum, cane syr
up. etc. hav. been used with good re-
suits. A. a matter OF fact, with tn.
proper handling. any WhOleSom.
fruit or vegetable juice can he used
satisfactorily Tor vinegar making
provided il contain sufficient sugar
Tn" fruit used for making vinegar
should b" sound and fully ripe. Par
italy d"caycd fruit is no better foi
vinegar making than for eating and
should not be used. Fruits whei
ripe. contain more sugar tnan when
green or under ripe and consequent
~ produc" a stronger vinegar.
PEACH VINEGAR We have beer
very successful in making vinegar
from vast. peaches. i. q, peaches
which would otherwise be allowed &c
decay This vinegar had not only 4
very high per cent of acetic acid. hui
also very pleasing aroma OF fresh
peaches. For vinegar making peach
cS hould be mellow. hut no decaycd
portions should he added. The peach
eS should be mellow, but no dccayed
possible, for tree ripened peaches
apparently contain more sugar thar
those removed from the tree whil,
green and allowed to ripcn during
shipment or storage.
Peaches contain a larg" amour,
of gums which interfere with press
ing. For this reason they should b,
~ pup anu an anu Wv JilN'
squeezed Out aftrrward. Tn" alco
hul produced by the Yeast during tn,
first fermentation precipitatcS III.
gums and SO no difficulty will he cX
perienccd in pr. ssing,
Crush the peaches rs thoroughly
as poSSibl" with IA potato maSher Oi
a maui The stones need not be re
moved. With ciingStones the remov
al of the stones would be- out Of tn,
question. lnOculatc with the yeaS'
ton" yeast cake To a bushcl of peach
cSb just as described above and al
! low To ferm"nt for three or -four
days. Stir the mass every day [,
prevent molding The frrmentatio,
will soften the pulp. especially tha,
clinging to the pits in clingst0nes
and large quantity of juic" Will b,
secured. After " To I days fcrmrnta
tion squeeze ont tn" juice and ALLOW
fermentation tn b. completed, g
wait until bubbling stops and ther
strain and add vinegar in proportion
of one gallon of vinegar to three
gallons ot juice
II will be found thar practically al
fruits will give a higher yield of vim
cGar il they are crushed and fer
ment"d pulp and all. as described foi
peaches.
After adding the vinegar cover
with cloth and keep IN dark plac,
hctW'"n 80 and 90 degrees +. pre-
trrahly AZ 80 10 - degrees f d.
not disturb the film that forms, tn'
this i III" tru" mother. III" acoti,
acid bacteria which turn the fer
m"ntcd luic" Ia vinegar do not ~
cludr IN" air The acctir acid ha
ttria must HAY" air for growth TaS'.
thu juic" every week and when il
sour as il will hrcom". i -. dorsn',
inrr'aS" IN acid. or when il j. rs sour
aS desired. sYphun off and Stor" in
kegs, jugs, or bottles. filled iull AM
Stoppcr"d tight. Ii this i not dan
after reaching maximum aci,lity.
the acid Will gradually diSapurnr
ana IN" vinegar viii Turn tu water 90
Tn" sam" bacteria that produce IN
acid also destroy il ii allowed tu
grow nm hiul,rtN