The Birmingham age-herald., 1919-09-11

inocuation usually produces a more or ] less satisfactory product, but if vine gar is added, the results are much bet. i, ter. Instead of vinegar one may add a good quantity of so-called mother ' If mother is used, however use only that growing on the surface of the vinegar. Vinegar mother" which has fallen to the bottom is no longer pro- ducing acetic acid. COVER WELL
 After adding the vineger, cover with cloth and keep in dark place between 70 and 90 degrees. Do not disturb the film that forms, for this is the true
 mother and do not exclude the air. Taste the juice every weeeS and when it ceases to increase in acid or is as sour as desired, siphon off and store in kegs jugs or bottles Sill full and stopper tight. If this is not done, the acid will gradually disappear and the vinegar will turn to water" The same bacteria that produces the acid will also destroy it if allowed to grow unhindered. If the di- rections are followed, especially as re- gards temperature, the process will us- ually be completed in six weeks to two months, where only a few gallons of juice are used.
 Many fruit juices are turbid after fer mentation while others, particularly ap- pie vinegar, may clarify themselves spon- taneously. One of the simplest ways of filtration to use in the home manufac- ture of vinegar is to thoroughly mix about a tablespoon of fuller's earth or animal charcoal with a quart of vinegar and filter through filter paper.
 It is common practice with many people to make household vinegar from fruit parings and cores, cold tea and even from the water in which potatoes or other vegetables are boiled. Sugar, of course, is added, just as in the case of fruit juices that do not contain suf- ficient sugar.
 SOME DONTS
 Don't put the freshly pressed juice into old vinegar kegs or barrels without thor oughly cleansing and scalding. But if, however the barrels have a protective coating of rosin and paraffin on the in side, do not scald, for hot water will remove the coating. Old barrels with vinegar in them or the addition of vine- gar directly to the fresh fruit will pre- vent it from ever making vinegar.
 Don't add mother to freshly pressed juice. It will spoil the juice for vinegar making. Add surface mother only after alcoholic fermentation (bubbling) has ceased.
 Don't add old mother from the bottom of an old vinegar barrel. Add only mother from the surface and good strong vinegar
 Don't put in a cold cellar Fermen- tation either will be entirely prevented or will be very slow, sometimes contin- uing for two years.
 Don't store in full barrels and expect it to make vinegar. Barrels and kegs should be filled half full and laid on sides. Holes should be bored in each head just above the juice and the bung left open to give circulation of air. Cover holes with cloth to keep insects away.
 Don't put in too warm a place or ex- pose to sunlight in summer to hasten fer mentation. It may prevent it. The best temperature is between 80 and 90 de- grees F.
 Don't after adding vinegar, expose to bright light. It may prevent acetic acid bacteria from growing.
 Don't, after vinegar is made, leave it exposed to the air. The acid will grad ually disappear and it will turn to water" f~,
 Don't if unsuccessful, think your ''cel- lar won't make good vinegar" Either the fruit did not contain enough sugar. or you, unconscously, perhaps, failed to follow some important step in the direc- tions. Even in vinegar making ''prac- tice makes perfect"