The Production of Vinegar from Honey

by Gerard W. Bancks

[2] It is frequently found to contain less, the acetic being often replaced by other and injurious acids.

[3] The process here described has reference only to the production of the vinegar in small quantities. It is impossible to produce it on a large scale with any degree of success without the employment of artificial heat and with special apparatus.

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BY THE

Rev. Gerard W. Bancks, M.A.

"A WORLD BENEATH THE WATERS."

OR

"MERMAN'S COUNTRY."

With 44 original illustrations by Crow. Cloth, gilt 3/6.

Cassell and Co.