The Production of Vinegar from Honey

by Gerard W. Bancks

Honey and honey vinegar in equal quantities, and taken a teaspoonful at a time, is an excellent remedy for sore throat and cough.

Mixed with water it is cooling and invigorating for sponging the body.

Taken in moderation, owing to its effect upon fatty and other substances, vinegar is an aid to digestion. Pure vinegar is usually only unwholesome if taken in large quantities.

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Raspberry Vinegar.—Pour 1 pint of honey vinegar on a quart of bruised raspberries. Let it stand in a closed vessel for three days, and stir occasionally. Strain through flannel without squeezing, and to 1 pint of liquor put 1¼ lb. of honey. Boil for ten minutes, skim, and bottle when cold.

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One great advantage in using honey vinegar is that, being quite free from sulphuric or nitric acid, it does not stain silver or table linen.

[1] C₂H₆O + O₂ = H₂O + C₂H₄O₂ Alcohol + Oxygen = Water + Acetic Acid.

The proportions of the chemical constituents of Acetic Acid are as follows:—Carbon 46·83, Oxygen 46·82, Hydrogen 6·35.