Obs. For the production of a superior vinegar by this process, it is necessary that the spirit employed be sufficiently pure not to contaminate the product with its flavour or
odour, and that the malt-wort should be fermented and treated with all the care usually employed in the production of beer. The best English manufacturers who have adopted this process are in the habit of filtering or clarifying their fermented wash, and also of storing it away for several months before they subject it to acetification in the graduator. The most favorable temperature for the process is about 90° Fahr., and this should be preserved, as much as possible, by artificial means. Prod. A malt-wort of the sp. gr. 1·072, or, in “technical language, weighing about 26 lbs. per barrel, afforded a vinegar containing 5·4% of pure acetic acid, and a residuary extract of 10 lbs., for 36 galls. The former of these would indicate 35 lbs. of sugar, or 13·7 lbs. per barrel of gravity; whilst the latter shows 3·8 lbs. per barrel; the two united being only 17·5 lbs., instead of 26, the original weight. The loss, therefore, has been 8·5 lbs., or from a sp. gr. of 1·072 to less than 1·050.” (Ure.) Thus, about one third of all the extractive matter of the malt is lost or dissipated during the processes of fermentation and acetification. According to Knapp, a mixture of about 80 galls, of water, 9 galls. of spirit of from 44 to 45% Tralles (18 or 20 u. p.), and 3 galls. of vinegar containing 3·5% of real acid, forming together 92 galls., yield, on an average, an almost equal quantity of vinegar, or about from 90 to 91 galls. of the above stated strength.
4. Wood vinegar. See Pyroligneous Acid.
5. Other varieties of vinegar, of minor importance; chiefly domestic, and commonly ‘worked’ as malt vinegar,—Ale vinegar, ALEGAR; ACETUM CEREVISIÆ. From strong pale ale which has soured.—Argol vinegar; ACETUM EX TARTARO. From white argol or cream of tartar, 1 lb.; dissolved in boiling water, 2 galls.; with the addition, when cold, of proof spirit of whiskey, 3 pints.—Crystal vinegar. Pickling vinegar, discoloured with fresh burnt animal charcoal.—Cider vinegar. From cider, worked as malt vinegar.—German household vinegar. From soft water, 71⁄2 galls.; honey or brown sugar, 2 lbs.; cream of tartar, 2 oz.; corn spirit or whiskey, 1 gall.—Gooseberry vinegar. From bruised gooseberries and brown sugar, of each 11⁄4 lb.; water, 1 gall. Other fruits may be substituted for gooseberries.—Pickling vinegar. The strongest pale malt vinegar—Raisin vinegar. From the marc left from making raisin wine, 1 cwt. to every 12 or 15 galls. of water, along with a little yeast.—Sugar vinegar. From brown sugar, 4 lbs. to each gallon of water.—Whiskey vinegar. From whiskey, 1 pint; sugar, 2 oz.; yeast, a dessert-spoonful.
Pur., Tests, and Assay. These are, for the most part, rather fully noticed under Acetic Acid, Acetimetry, and above. The following additional tests, &c., may, however, be
useful:—1. Paper written on or smeared with pure vinegar is not charred when strongly warmed before the fire; if it is, the sample examined contained fully 2% of oil of vitriol.—2. A small porcelain capsule, or china cup, dipped into a solution of sugar in 30 times its weight of water, and then heated to a temperature equal to that of boiling water, is not materially discoloured when a drop of pure vinegar is poured on it; but a spot of an intensely brown or black colour is formed if the sample contains only 1-300th part of sulphuric acid; if it contains only 1-1000th part, the spot is olive green; and if a less quantity, then only of a pale green colour.—3. The heavy white precipitate given with chloride of barium (see above) shows the presence of sulphuric acid; each grain, after being dried, and gently ignited, represents ·344 gr. of dry sulphuric acid. If the precipitate from 1000 gr. of the vinegar exceeds 21⁄2 gr., it contains an illegal quantity of this acid.—4. If a solution of nitrate of silver gives a cloudy white precipitate, hydrochloric acid is present.—5. If, after the addition of 2 or 3 gr. of carbonate of potash, and evaporation of the sample to dryness, the residuum deflagrates when ignited, the sample under examination contains nitric acid.—6. If the vinegar be blackened by sulphuretted hydrogen or hydrosulphuret of ammonia, it contains either lead or copper. If it gives a yellow precipitate with iodide of potassium or chromate of potash, the metal is lead. If ferrocyanide of potassium gives a bronze-brown coloured precipitate, or a little olive oil, when agitated with some of the vinegar, be turned green, the metal is copper.—7. If a small sample, gently evaporated to dryness, leaves more than 1% of residuum, and this has a sweet taste, it is undecomposed sugar. The presence of acrid substances, as capsicum, chillies, grains of paradise, mustard seed, pellitory of Spain, pepper, &c., may be detected by neutralising the acidity of the vinegar with carbonate of soda, when the acrid taste of the adulterant will be readily perceived.
Vinegar, Anti′hysteric. Syn. Acetum anti′hystericum. Prep. Castor, 2 dr.; galbarium, 4 dr.; rue, 1 oz.; vinegar, 3 lbs.; macerate and strain.
Vinegar, Aromat′ic. Syn. Acetum aromaticum, L. Prep. 1. Glacial acetic acid, 1 lb.; oil of cloves, 11⁄2 dr.; oil of rosemary, 1 dr.; oils of bergamot, cinnamon, pimento, and lavender, of each 1⁄2 dr.; neroli, 20 drops; camphor, 21⁄2 oz.; rectified spirit, 2 fl. oz.; mix. Very fine.
2. (Henry’s.) From glacial acetic acid, strongly scented with the oils of cloves, lavender, rosemary, and Calamus aromaticus to which the usual quantity of camphor is added. This is the formula adopted at Apothecaries’ Hall.
3. (Extemporaneous.) From acetate of