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/lrength,· the Ilrongtr and more generous the fpirituoul

tiquor in which it is excitcd

ori~inally

was.

The

/lrength of Ihis acid, commonly calleo

vin(gnr,

depends

Jikewife in a great

Il1c~fure

on Ihe melltods

uf.el

in fer·

rnenting the vinous liquor, in order to convert it imo vi·

~egar:

for if

be fermented in hroad, /lat

ve/l~ls,

and

lert 10 grow four of itfelf, the fpiriluous partS will be

diffipated, and the liquor be four indced, bllt vapid and

dele.

The

vinegar·makerl, 10 increafe the Ilrength of thei r

vinegu, uf. certain Illethods of which they

m.ke

a my·

/lery, keeping them very fecret.

H~wever,

Mr. Boel'

haave gil'e us, from fome authors, the following defclip–

tioo of a procefs for Illaking vioegar :

.. Take two large oaken vats or hog/l,eads, aod io

cach o( Ihefe place a wooden grale or hnrdle, at Ihe di–

(laDce of

foot from the bOllom. Set Iheve/lel upright¡

and 00 the gratel place:! modermly clofe Iayer o( green

Iwigs, or frefh. cuninr,s of Ihe I'ioe. Then 611 up the

vefi'e! ",ith the foot·llalks of grapes, cOlllmonly calleel

Ihe

rapt,

10 within afool of the tOp of the vefi'cJ, which

luull be left quite open.

.. Haviog thus erepared the tl\'O vefi'ds, pour into

them Ihe wine to be convened into vinegar, fo as to

611

Dne of them quite up, and lhe olher but half fu

11.

Leave

l hem tltus fQr twenry· four hours, and then 611 up the

half·611ed verrcl witn liquor from that II'hich is quile full,

and which will /lOW in its turo be Idt only half full. Fou r

and tweoty hours aflerIVarJs repea! the fa me operation,

;nd go on thus, keeping the vclfels allernately full and

half full during every twenty.four hours, till the vine·

gar be made. On the fecolld or third day /here will

a·

rife, in the half·filled .efi'cI, a

f~rmentatil'e

moiion, ac–

cOOlpaoied witb a [.nfible heal, which will graduaJly in–

ereafe from day to

d~y.

the conlrary, the ferment–

ing motion i.s almo(t imperceptible in the full vcITel; and

as the two veTrds are alternat, ly full and half fu

11,

the

fermentatioD is by that.means, io fome meafure, inter

r~ted,

and is only renewed cvery olher day, in eacA

ven'el.

" When this motinn appears to be eotircly ceafed,

nen in the half·6lled vea'cl, it is a fign that tce fer–

mentation is 6nifhed; and Ihereforé the vinegar is titen

eo be put iDtO common ca/les clofe Ilopped, and kept in

cool place.

g~eater

I.fs

degree of warmth accelerates or

check, this, as well as the fpirituous fermentatioo. In

Franee it is finifhcd in abollt fifteen days, during Ihe fum–

mer; but if the heat of the air be very

~reat,

and ex.

ceed the twenly.fiflh rl.'gree of Mr de Réaumur', ther.

mometer, the half·filled venel mull be fillecj op every

Iwell'e houn; becaufe if the fermentatiQn be not fo

chccked in Ihat time, it will beeome fo violent, and

the liquor will be fo heated, Ihat many of the

fpirituou~

part~. ~n

",I,ich the Ilrength uf the

vineg~r

depends, will

be diffipated; fo that nothiop, will remain! afler the fer·

mentAlion, Lut a I'apid wafh, fOllr indced, bUl efFete.

TIle bemr tO pren'nt the diffipHion of the fpirituou I

part!, it i, a propcr and ufual precautioo tO clofe tho

mouth of Ihe half·fillcd velfcl, in which the liquor fer–

rueDtI, with a COI' r made

al[o of oa wood.

As 10

th~

foil velJ'c1, it is always

Idt

open, that

IItt

air mar aa

fl'ecly on the liquor it

contain~:

for it is not liable IQ

the fame inconveniences,

becauf~

it ferments but very

1I0wly."

The vine.euuings and grapc.llalks, which Ihc vinegar.

makm pUt iDtO their venels, (erve to increafe the Ilrength

of thc liquor. Thefe matters contain a very manifelt

and peréeptible acid. They alfo ferve as

fermenl

that is, they difpofe Ihe wine

become eager more ex.

pedititiu/ly and more.vigorolllly. They are the bcttef

~nd

the more efficacious for having been once ufed, be–

caufe they are thereby thoroughly drenched with tho

fermented acid: and therefore the vinegar·makers la)'

them by for pr.epuing other vinegar, after wafhing them

nimbly in runoing water, in order 10 free them from

vifcid oily mauer which fettles on them during the fer –

mentation. This matter mul! by all means be removed;

becaufa it is difpofcd to grolV mouldy and rot; (o

t1~1

it cannot but be prejudicial to any' liq\lOr in which you

pUl it.

As the 3cetOUS fermeotation diffm from the rpirituoul

in its produftion, fo it doth in many circumllances at–

tending it.

Motion and agitation are nol r.rejudicial

to the acetous fermentauon, as they are to the piritllOus ;

on the contrary, moderate· ilirring, provided it be nOI

continual, is of fervice tO it.

This fermeotation is

accompanied with remarkable heat; ",!.ereas the warmth

of the fpirituous fermentation is fcarce fenGble.

3. We

do not believc there ever was an inflaoce o( the vapour

that rifes from a liquor in 'acetous fcrmentarion proving

noxious, and producing eilher diforders o' fudo.n death,

as tite varour of fermenting wil!e doth,

VineRar

poG res

vifcid oily mauer, as hath jull been obferved,

very difFerent from the lees and tartar of IVioe. Vinegar

never depofites any tartar; even though nelV !Vine, thar

harh'not yet

depo(it~d

its tartar, (hould be ured in ma·

king it

70 cMcmlrdle !'¡negar

Fru(l.

ExpoSE

to the air, in frolly weather, the vmegar you

dcfire tOconcentrate. Icicles IVill form in it; but the

whole liqult.· \ViII not freele.

T.ke

out thofe icicles'

and if you defire a funher conCentratioD of your vinegar

by (his method, the liquor which did nOI freele the 6r/l

time mull

expofed to a I!ronger froll. More iciclel

wiJl form therein, which mull likewife be feparated,

~nd

kept by themfelves. T he tiquor I\'hich dOlh not freele

rhis fecond time wiJl be a . ery Ilrong coocenmted

vinegar.

Vinegar anaófid

DifliI/4/joll.

INTo

glafs or /lone cucutbit pUt the vlnegar to be

diGilleo; lit tO it a glafs head; plaGe )'our alembit io Ihe

fRno·balh of

dilliJling furnace, and hHe on a receiver.

Apply

very geotle hw at firll. A clear, limpid, light

liquor wiJl rife, and fall in dillmft droPI, ;ike water, from

the nofe of the alembic.

Continue dillilling this

firllli~\lnr,

till the vinegar coo–

tained in Ihe cucllrbit be diminiOled about a fourth parto

Then Ihift your receiver, and inereRfe theGre a little. A

clear Iiquor will Ilill come over, Lut heaVltr and more

acid