" It forms
a flocculent mass or web, which is tough and
crust-like, or leathery. It is found on decaying
bodies, and in fluids undergoing the acetous
fermentation, which it greatly promotes, and
which, indeed, it very readily occasions — a small
piece placed in sugar and water soon changing
it into vinegar.
Vinegar, Malt. — In Great Britain vinegar
is usually made from malt. By mashing with
hot water, one hundred gallons of wort are ex-
tracted in less than two hours from one boU of
malt. "When the liquor has fallen to the tem-
perature of 75* Fahr., four gallons of the barm
of beer are added. After thirty-six hours it is
racked off into casks, placed upright, having a
false cover, pierced with holes, fixed at about a
foot from their bottom. On this a considerable
quantity of rape, or the refuse from the makers
VIM-
( 1094 )
VIN
of British wine, or otherwise a quantity of low-
priced raisins, is laid, the liquor is turned into
another barrel every twenty-four hours, in which
time it has begun to grow waxm. Sometimes
the liquor is fully fermented without the rape,
which is added towards the end to communicate
jlavour.
Vinegar, Preserving of. — The methods
of preserving vinegar arc various. It is a fact
generally known that vinegar, of whatever
kind, wiU not keep long, but in the course of a
few weeks, esf)eciaUy in the w;u'm temperature
of summer, grows turbid ; its surface is then
covered with a thick mucilaginous substance,
during which tune the acid disappears by de-
grees, and at last is entirely lost ; whence the
vinegar must very often be thrown away. Now,
in order to avoid this spoiling of the vinegar,
five methods are known. The first is to prepare
the vinegar very strong and sour at first, by
using more sugar or other materials. It is well
known thtit such vinegar will keep for several
years; but as few people prepare then- own
vinegar, most persons contenting themselves
■with buying it at the shops, there are of course
but few who can make use of this method.
The second method is to concentrate the vine-
gar by freezing ; after which a hole is made in
the crust of ice which covers it, through which
the part that is not congealed is let out, and
afterwards put into bottles. This manipulation
answers well enough ; but nearly one half being
lost, because that which forms the crust of ice
is nothing for the most part but water, good
economists dishke it. The third method is to
prevent the access of air by filling the bottles,
and keeping them corked. Though vinegar
is kept long bj' this method, it is not much
employed, probably because it is troublesome to
fill up the bottle with clear ^inegar from another
bottle every time you make use of part of its
contents. The fourth method is to distil the
vinegar, and thus leave behind the impurities.
Distilled vinegar does-not suffer the least change,
though exposed to a warm air for years ; but
the expense of distiUing is often thought too
much. The following method of purifying and
preserving vinegar is the easiest, and answers
sufficiently. Put the vinegar into a well-tinned
vessel, and make it boil for a minute over a
strong fire, or the vinegar may be put into
bottles, and then into a kettle of water upon
the fire, and boiled ; this will coagulate the
glutinous and mucilaginous matter which all
vinegar contains, and this may be separated by
straining; after which the clear liquor shou
Page 2226
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
" It forms a flocculent mass or web, which is tough and crust-like, or leathery. It is found on decaying bodies, and in fluids undergoing the acetous fermentation, which it greatly promotes, and which, indeed, it very readily occasions — a small piece placed in sugar and water soon changing it into vinegar.
Vinegar, Malt. — In Great Britain vinegar is usually made from malt. By mashing with hot water, one hundred gallons of wort are extracted in less than two hours from one boll of malt. "When the liquor has fallen to the temperature of 75* Fahr., four gallons of the barm of beer are added. After thirty-six hours it is racked off into casks, placed upright, having a false cover, pierced with holes, fixed at about a foot from their bottom. On this a considerable quantity of rape, or the refuse from the makers
VIM-
( 1094 )
VIN
of British wine, or otherwise a quantity of lowpriced raisins, is laid, the liquor is turned into another barrel every twenty-four hours, in which time it has begun to grow warm. Sometimes the liquor is fully fermented without the rape, which is added towards the end to communicate flavour.
Vinegar, Preserving of. — The methods of preserving vinegar arc various. It is a fact generally known that vinegar, of whatever kind, wiU not keep long, but in the course of a few weeks, especially in the warm temperature of summer, grows turbid ; its surface is then covered with a thick mucilaginous substance, during which tune the acid disappears by degrees, and at last is entirely lost ; whence the vinegar must very often be thrown away. Now, in order to avoid this spoiling of the vinegar, five methods are known. The first is to prepare the vinegar very strong and sour at first, by using more sugar or other materials. It is well known that such vinegar will keep for several years; but as few people prepare then- own vinegar, most persons contenting themselves ■with buying it at the shops, there are of course but few who can make use of this method. The second method is to concentrate the vinegar by freezing ; after which a hole is made in the crust of ice which covers it, through which the part that is not congealed is let out, and afterwards put into bottles. This manipulation answers well enough ; but nearly one half being lost, because that which forms the crust of ice is nothing for the most part but water, good economists dishke it. The third method is to prevent the access of air by filling the bottles, and keeping them corked. Though vinegar is kept long bj' this method, it is not much employed, probably because it is troublesome to fill up the bottle with clear vinegar from another bottle every time you make use of part of its contents. The fourth method is to distil the vinegar, and thus leave behind the impurities. Distilled vinegar does-not suffer the least change, though exposed to a warm air for years ; but the expense of distiUing is often thought too much. The following method of purifying and preserving vinegar is the easiest, and answers sufficiently. Put the vinegar into a well-tinned vessel, and make it boil for a minute over a strong fire, or the vinegar may be put into bottles, and then into a kettle of water upon the fire, and boiled ; this will coagulate the glutinous and mucilaginous matter which all vinegar contains, and this may be separated by straining; after which the clear liquor shou