Vinegars and Catsup 1000722696

/S-^' 3

VINEGARS and CATSUP

\?

BY

b. BROOKS,

m CONSULTING

Chemist, PennsyhraDia

March,

MILL,

1910, with

of

Series

SPICE

THE

in

New

State

a

CHEMIST York

Street, New

Fraaklin

from

B.Sc.

INSPECTION

FOOD

Formerly

Compiled

ETC

ANALYSES.

ARDS,

191

STAND-

OF

INTERPRETATION

ami

Jersey

Articles

April,

re-edited

additions

Citj

by of

publUhecl 1909,

the

thor au-

interest.

Jt

1912

THE 97

SPICE

MILL

Water

Street.

PUBLISHING New

York

CO., City.

to

Copyright,

THE

SPICE

1912,

PUBLISHING

MILL

New

YoiK.

by

CO.,

PREFACE

The

following

standards

for

various

the

with

deals

matter

Federal

and

vinegars

proposed a

standard

for

interpret

the

said

manufacturing

the

scientific

science

of

what

is,

methods

for

called

regulations

the

a

of

data

by

which

and

be,

chemical

in

little a

should

was

the

with

or

determined

consequence

quirements re-

trade

All

industry.

and

acquaint

and

wholesale

official

the

food

Federal

the

to

attempt

an

terms

standards

and

is

scientific

necessarily

of

of

It

catsup.

tomato

are

based.

R.

O.

vital

ing test-

law

food

Federal

upon

standards

quite

Brooks.

I"

PART HE

np

of

vinegar

for

condimental

particularly

wine

vinegar,

use

"*" poses,

ancient,

probably

utilization

the fruit be

juice

capable

and

syrups

course,

suitable

a

vinegar

is

Vinegar acid,

acetic

"mash"

the

it

liquid

and thus acid

(as

as

an

as

an

be

a

of

a

as

true

of

nature

into

mented in

use

from

the

fermentations from

well

properly

it

that

taining con-

certain

solid

of

acetic

of

market)

duced re-

considered

be

only at

material

the

chemical

And

best.

the

it would

of

upon

which

The

four

and

fermented

pure 6

fer-

been

gars vine-

principal vinegar,

subsequent

juice;

grape

course,

has

Wine

are:

alcoholic of

flavor,

material-

present

which

acid

characteristic

depend,

vinegar the

acetic

than the

as

vinegar. at

of

solution

spirit vinegar

other

constituents present,

furnishing

solution

can

good

a

jected sub-

makeshift.

poor

very

etc., the

of

a

fermentation,

spirit vinegar,

imitation

likewise

from a

the

strength

proper

imitation

The are

that in

of

from

remembered

derived

purchased

to

distilled

quantities

and

weak

Moreover,

dilute

a

be

substances

fermented,

of

true

be

definite

appreciable

can

"spirit vinegar."

or

a

any

subsequent

fermentation,

must

of

product

with

a

also

can

essentially

but

by

spirit

"distilled"

so-called

very

Practically

solution.

acetous

an

is

fermentation

is

which

honey

fermented to

is

alcoholic

alcoholic

weak

a

itself.

of

into

pur-

contemporaneous

wine

fermentation,

sugar

the

being

of

converted

acetous

VINEGARS

cider

apple

ing resultacetous

vinegar

cider;

malt

from

vinegar

of

fermentation

acetous

of

alcoholic

the

barley malt

converted

malt;

by

In

above. manufacture

of

fermented

glucose solutions; honey

vinegars, made

for

from

In

instance,

countries

some

originally,

Continental

been

always

is called

for

Thus

dealer.

the

of

The

by

to

artificial State

many

food

have color

(caramel

having fact

a

be that

vinegar,

is

distinct stated the as,

on"

the

when

the gar vine-

by the cular (Cir-

Department

single is

vinegar

state

food

the

use

customarily

term

a

prohibited

certain

inspection of

used)

label. a

instance, 7

It

can

few partments de-

harmless

a

in

vinegars

naturally, provided of

has

vinegar. while

the

S.

the

it

standards

laws,

color

in

vinegar,

furnished

be

cider

coloring for

that

food

allowed

States

"vinegar," cider

coloring of

liberal-minded

more

hold

restricts

indicate

gar, vine-

authorities

Secretary, U.

Agriculture)

"vinegar"

seen

Federal

of

19, Office

for

often

example,

cider

was

to

is

vinegar

United

should

and

being

term,

wine

years

customary asks

fruit

now

for

as,

or

inspection

simply

consumer

simple

the

for

food

among

from

exclusively used

so

the

In

Europe.

only vinegar known and

was

England,

in

is

vinegar

particular variety,

vinegar

malt

or

similarly

prunes.

restrict

to

as

that

to

used,

syrup,

special

and

certain

a

of

vinegar

vinegar

a

juice of

the

extensively

so

solutions;

gar vine-

subsequent

from

honey

less

syrup

and

vinegar

glucose

tioned men-

or

solutions

etc. ;

been

as

more

or

sugar

a

molasses,

fermented

is

alcoholic

fermentations

acetous

has

starch

there

of

the

infusion

spirit vinegar,

and

sale

from

made

whose

addition

and

subsequent

undistilled

an

cereals

or

and

be

naturally

the

readily colorless

spirit vinegar

or

glucose

is for

vinegar,

Vinegars

subject

are

dependent of

storing;

in

time,

but This

it

become

of

known

well

which

cellaris)

frequent

bacteria

forming

alcohol

the

converting

Vinegars

also

in

having

been

alcohol

of

been

are

fermented into

by various

caused

through

the

recently

isolated constituents

The

acid, which

acetic

according juice

of

infusion

or

vinegar

vinegar but

in

or

been

has

there

the

is

other

made.

In

not

only

appreciable

but 8

which or

little solid

proportion sometimes

fore, be-

fermented

distilled

noticeably

vinegars, the

said

as

the

vinegars,

than

other

vary,

very

wine

enzyme,

or

naturally

and

is

(Eumycetae)

spirit from

distilled

well

is

zymase.

of

nature

has

itself

vinegar

present,

are

to

As

ferment

a

all the

infusion

or

as

their

to

before

yeast

known

and

creased in-

be

to

fermentation

the

consume

due

acid.

acetic

of

aceti

water.

found

market

species of

agency

and

juice

alcoholic

the

acid

acetic

acid,

strength, the

upon

fermented

known,

the

frequently

put the

acetic

into

acid

Bacterium

principally) after

dioxid

acetic

fruit

where

the

carbon

latter, forming

that

(Mycoderma

Pasteurianum

Bacterium

and

Ber-

(Drosophila

the

that

a

as

states

flies

introduce

themselves

a

by

formed.

places

claimed

Pasteur

type,

900)

122,

to

evidently

is

vinegar

fermenting,

are

xylinum.

the

small

wholly

xylinum

Rendus,

acid,

reaction.

in

caused

"mother"

containing

vinegars,

acetic

their

almost

Bacterium

the

(Comptes

juices

all

due

ioration, determethod

certain

alkaline

actually is

less

or

purity and

age,

fermentation,

cellulose trand

more

lose

to

deterioration

bacteria

the

upon

only

destructive

to

only.

purposes

being possible for

not

to

fraudulent

spirit ter, mat-

malt, cider of

solids

is

relatively

These

high.

of

some

solid

characteristic

the

principal

the from

constituents cider

of

vinegar

In

where

alcohol,

The in

acetic

no

the

that

superior

flavor, odor, for

into

alcoholic would

Europe,

yield

cider

which

of

liquid,

is

tity quan-

sold

erator" "gening deny-

no

or

year

of

nishes fur-

so

particularly use

cerns con-

as

selected

yeast

original fruit is

as

no

fermentation

the

juice in

custom

of

some

"generator"

magnificent

or

vinegar

there

offset

doubt

had

so-called

a

case

acetate.

cask

the

a

little

the

The

the

a

of

by

product, etc.

no

of

is often

all the

conducted

converting

cultures

acetate

of

period

a

over

a

an

made

properly

extending

well-aged

considerable

a

"quick process," but a

a

knows

or

fluid

certain

particularly ethyl

is

(aside

odor

contained

proportion

country or

would

stock,"

but

vinegar,

a

In

writer

acid, but

esters,

greater

this

are.

fermentation,

undergone

of

odor) nature.

the

"vinegar

the

and

of. ethyl

odor

fact

of

flavor

ester

an

the

strong,

very

acetic

furnish

may

flavor

of

cause

usual

the

constituents

advantages dis-

the

and

process

product

by

"cask

a

fermentation." In

succeeding of

each

the to

for

in

papers

various

the

vinegars

chemical

their

Federal

number

of

nature,

other

other

take

with

make-up, food

food

than

will

we

spices, will

of be

turn

erence especial ref-

etc.,

standards.

products

in

up

a

as

called

Later

a

condimental considered.

"

PART

II"

out

in

series,

the

pointed

AS

this America

in

food

held

that

and

always

been

simply

"vinegar,"

the

by

dealer, kind

another

of

the

4

is

of

50

cent,

per

than

0.25

than

of

deci-normal

of

and

not

cubic

100

than

acid

less

from

ash

contains acid

cubic

timeters cen-

neutralize

its

30

to

1.6

meters centi-

phosphoric

of

less

than

vinegar

the

less

not

than

more

soluble

milligrams

10

requires

and

(P2O5)

in

water

centimeters

less

not

the

and

;

not

sugars,

ash

apple

of

gram

cubic

100

reducing

are

(20"C.)

-which

of

solids,

apple

juice

not

less

not

and

the

contains

acid,

acetic

of

egar," vin-

alcoholic of

and

onymous syn-

"apple

the

of

Dept. as

or

by

levorotatory

S.

considered

fermentations

acetous

grams

grams

made

chaser. pur-

standards

U.

vinegar"

of

the

to

food

Secretary,

"cider

served

be

plain

is

for

substitution

any

Federal

of

"product

subsequent

than

the

has

it asks

must

made

"vinegar"

with

apples,

vinegar

vinegar

19, Office

circles

customer

a

least,

cider

exclusively

inspection when

in

"vinegar"

term

and

of

article

introductory

single

at

in

Agriculture),

of

the

cider

or,

Thus

(Circular

VINEGAR

originally

meant

vinegar,

CIDER

alkalinity." usual

The a

simple

very

acid

acetic and

State

(varying

a

from

(usually

1,5

to

2.0

"

"^ "

"

"""

"

"

"

iV-

""

:

;

:

-

per

the at

4

proportion

certain

10

"i

of

requirement

strength

least

at

in

standard

has

past least 4.5

or

of

a

per

solid

cent.),

with

been

certain

cent.) residue very

rarely left

limit

a

Now

color.

in

some

past

intentionally, but

such,

by solids

and

ash

non-volatile

any

The

cubic

per

cents.) is

only

centimeters

only

adulterations standards

fix

to

and

almost

by

limits

adopted

of

State

be

quite generally

This

pass.

in

full

ticated sophis-

State has

number

a

will

in time

State

in

crude

such

by

and

inspection departments adopted

sugar

standard

in part

or

respects,

under

possible

never

ply, com-

can

reducing and

to

which

with

shrewdly

muster;

were

as

closely

faulty in certain

pass

per

grams

(juice) vinegar

occasional

an

would

been

acid

very

liberalityof the

will

sample

now

correspond

it is

principally in the limit, yet

venting pre-

or

acetic

(in which

attempt

an

although

and

the

ulated easily manip-

be

furnished

standard

straight apple

a

of

substance.

Federal

100

were

tingly, unwit-

detecting

in

be

could

gar, vine-

standard

commercial

of

means

artificial

often

more

acidity could

as

solids)

cider

of

State

the

useless

utterly

was

total

sophistications

shrewd

practiced, and

(residue

ash

any

manufacture

the

very

sometimes

of

prohibition

frequent

a

cent.) for

per

incinerating the

properly

upon

and

(0.25

food

tion inspec-

circles. The

first

cider

by

part

apple

or

yet

already others

culture

cider back

as

with

the

specifies

vinegar

alcoholic

fermented

the as

apple

a

proper

vinegar far

tree

as

apple

up

the

apple

itself. 11

makers

to

the

stock,"

finished of

necessitates

juice,

we

ples," ap-

buy

from

process

understanding

standard

of

juice

"vinegar

the

through

made

product

a

vinegar

many

for

standard

"the

of

although

carry

of

and,

Federal

the

fermentations

certain and

an

of

the

the duct pro-

eral Fed-

studying will

begin

The

of

class In

(Pyrus malus)

apple

fruits

France,

and

special varieties

of with

peculiarly adapted

for

the

quite ancient

of

of

the

industry

and

tion connec-

general

a

wine

rivaling the

in

resulted

has

process

tion utiliza-

in

and

yeasts

of

facture manu-

the

varieties

these

cultures

control

beverage

a

culture

is

pure

scientific

the

and

juice of

the

exist.

England

cider

of

Pome

the

to

varieties

different

many

Germany

belongs

industry

itself.

Alwood U.

(Bulletin

S.

studied

industry in

cider

the

Europe, believe

to

wine not

made

yet

as

manufacture

spite of

that

the

principally

due

orchards;

apple the

apples

poorer

third, the

and such

methods,

of

France

in

commercial

the

gallons, while

output

annually is

of

is capable of

of

the

a

great

is not

of

only facture; manu-

scientific

of

cultures,

yeast

the

cider value

manufacture

exceeded of

increase, and

great

unfermented cider

lucrative 12

the

647,'

English

100,000,000

$15,000,000.

high-grade

and

This

vinegar

pure

than

at

apple juice and

one

special cider

lack

1900

year

(more

estimated

is

etc.

high-grade

000,000

crop

of

use

in

First, but

and

utter

fermentations,

controlled

In

the

as

juice),

utilization

the

cider

for

of

States

:

causes

second,

brands

countries.

important, is the absence

very

so

three

to

have

we

apple

apple-raising

greatest

and

apple beverage

United

the

us

juice

couple of

a

high-priced

of

in

tinental con-

lead

developed,

mediocre-quality, fact

and

grape

beginning

a

(aside from

the

England

our

fairly well

is

carefully

observations

although

that

industry

his

and

Chemistry,

has

Agriculture)

of

Dept.

of

Bureau

71,

vinegar

Our the

lons) galapple facture manu-

and

might

mented fercome be-

industry, particularly

when

our

Federal

fraud

rather

food

law

enforced

is

to

exploit imaginary

than

vent pre-

hygienic

controversies. chemical

The not

composition

important

so

of

the

and

our

varieties, is the

est, inter-

analysis made

yet

by

ican Amer-

important

complete

most

position com-

is of

average

all the

analyzed

the

as

must,

or

following

who

apple, while

the

purposes

juice

apple

the

Browne,

for

of

:

Cent.

Per Water

84.0

Reducing

(d

sugars

levu-

glucose and

"

lose

8.0

Saccharose Starch

(ordinary

4.0

sugar)

(absent in ripe apples)

0.1

Cellulose

0.9

Lignin

0.4

Pentosans

0.5

Pectins

0.4

Malic

acid

(free)

0.6

Malic

acid

(combined)

0.2

'

Oil

(fatty)

Protein Ash

0.3

(N

6.25)

0.1

matter)

0.3

x

(mineral

Undetermined The of

ash

(tannin, etc.)

potassium

potassium 22

the

of

carbonate

soluble

ash

cider

and It

is

deeply

vinegar

into

the

substances

reducing of

reducing

the

of

scope

chemistry

an

are

(about

phosphates which

the

the

will total

come beand

apple juice, cider

standards.

found

sugars

cent.) and

per

consider

we

requirements

beyond

68

(about

principally

up

significance of

when

plainer

made

magnesium

and

cent.), the

per

is

apple

0.2

in a

of of the

group

alkaline

copper 13

this the

article various

apple. of

go

ical chem-

Briefly, the

sugars

salt

to

capable

solution

to

oxid, and

cuprous

this

means

of

sugars

present

lose, having

the optical effect the

of

plane of

of

dextro, meaning is

polarized light

the

mixture

of

(known

and

levorotatory; levulose

polariscope rotation

in

sugar

fermented of

By

sugar"

is

in

water,

and

It

exists

in

quantity

"Formerly

in

enzyme

is

of

ferments

the is

rotatory, dextro-

directly mase) (zy-

enzyme

d-glucose

are.

known

into

as

"invert

d-glucose)

and into

Its

etc.

not

yeast,

with

alcohol

and

products.

having the

called

is

and

levulose

carbohydrate

(about

it

the

the

on

light)

is

it

converted

soon

then

a

apple juice

beets,

solution

levulose

is

sugar")

identical

is

sugar

in

see.

alcohol-forming

congeneric

Starch

will

apple

of

sugars

polarized

saccharose

an

and

two

"invert

we

cane,

(equal parts

however,

as

trorotatory dex-

quantity

the

of

the

like

yeast,

invertase, it

certain

in

the

of

means

the

measuring

as

by

than

apple and

C12H22O11, in

and

tory levorota-

for

sugar

is

the

instrument

plane

of

plane

reading

saccharose

formula

ever, how-

the

the

from

the

same

as

the

strongly levorotatory, The

ized polar-

predominates,

(an

of

tion abbrevia-

an

as

to

upon

sugar

plane of

is greater

of

proportions

the

left), and

levulose

the

is

(rotating

the

to

of

d-glucose,

the

refers

right. Levulose,

the

to

effect

where

that

levorotatory

effect

of

polarized light and

light is rotated

equal

solution

a

levu-

sometimes

and

prefix d-

The

sugar.

and

sugar;

formula

same

d-glucose,*

are

grape

by

reducing

two

apple

with

the

The

the

in

fruit

as

usually estimated

are

reaction.

identical

CeHiaOe,

known

they

the

formula

apple

green

4

complex,

cent.)

per

dextrose.

14

insoluble

(C6Hio06)n,

in as

considerable

microscopic

^

but in

converted

part

The

sugar.

and

(due account

on

sugars,

will

as

is not

by

juice

turbid

or

in

enzymes

from

green

to

suspended

of

this

apple

apples

is

starch

mainly),

slimy

deficiency in later,

analyses

by

cider

for

into

the

the

and

illustrated

be

adapted

all

at

eter, diam-

in

apple ripens it disappears, being

the

as

microns

nine

about

granules

globular

vinegar

cider

or

making. Cellulose

is

but

starch,

when

with

lignin and

both

of

which

minute

analytical item fiber"

the

apple,

one-half

cellulose.

Pectins

certain

under

gelatinize

the

of

as

malates.

forms

is

intensely

absence

to are

those

the

found

tasting

entirely of to

sweeter.

sugars;

contain The 15

(C00H)2],

the

of

to

a

tain cer-

known

salts

crystallized it

and solid

substance

content

frequently

sour

a

and ples ap-

than

sugars

proportion

of of

sourness

its acid

more

jelly. acid

form

The

portance im-

malic

is

although

taste.

to

great

form,

out

which

apple

apple

deliquescent

acidulous

ripe apple is due not

in

Separated

white,

a

about

juice

of of

(OH)

being in free

proportion

marc,

is

apple

being

the

[oxy-succinic acid, CzHs part

"crude

substances,

manufacture

principal acid

greater

the

ing (constitut-

apple)

cause

thus

"set,"

in

being

dried

pomace

gum-like

influences

or

up

as

the

the

make

"

soluble

are

of

to

juice. The

the

and

apple

cent,

per

cells

the

analysis known

leached

2

about

alkali, and

or

which

containing

cellulose

mainly

is

completely

The

material

food

in

insoluble

closely related

the

receptacles

as

(hemicelluloses),

substances

of

walls

cell

acid

dilute

pentosans

are

constitute

starch,

or

with the

is

complex,

more

boiled

formula

general

same

even

even

the

the

has

of

free

malic in

acid

the

"Red a

present

may

"Sweet

Boiigh'*

Astrachan"

and

green

The

fatty oil of

constituent

a

of

considerable is

which the

or

The

of

which

principal

develop

much

Tannin, and

with

do

to

important

puckering crab

bitter-sweet

fact, the the

tannin

ester

a

as

high

of French

the

1

the

(one the

rich

in

tannin

in

but

mented ferothei'

which

ha^

apple

crab

in

The or

use even

of

a

upon

in

of

(Pyrus similar

tard re-

quality oi fruits

ihe a

to

ment enhance-

the

but

commercial 16

tends

German

twenty)

portance im-

It assists

keeping

tannin,

in

apple, and

the

to

and

In

ranks

insists

and

and

apple

the

apple.

next

and

difficultyby using in

the

of

cider

fermentation

part

of

manufacturer

products

in

interesting cause

is tolerated.

American

Speierling

domestica).

is

valerate

interesting, the

cent,

soundness

the

acteristic char-

and

rather

content

cent,

deficient

around

a

more

his

per

juice

The

cider.

decidedly get

0.3

per

the

of

vinegar)

French

of

alcoholic

of

traces

bouquet,

cider

sugar

of

clarifying the the

the

membranes

is

the

content

as

6.25.

by

preceding

present,

mouth

on

taste

minnimum

matter,

the

amyl

and

to

"protein"

odor

apple

acid, is

what

to

apple

(cider

and,

expert

is true

multiplied

constituent, being the

effect

apple,

in

deciding quality.

tannic

or

the

entirely

as

in

give the

to

cent,

this

tannin

the

juice products esters

per

almost

vaguely

the

In

-

in

nitrogenous

nitrogen

furnish

the

the

besides

flayor. probably

is

matter

includes

cent,

per

cent,

2

as

and

rather

"undetermined"

esters,

high

seeds of

reported

analysis

per

apple

the

cent,

0.1

y an

extent

per

1.11

to

as

apple.

very

from

range

Germans

certain the

are

portion pro-

juice

or

Sorbus

apple tannin

oi

juice itself

could

cider

American

Unless, malic

oxidation

to

the

in

American

case

the

tannin

might

degree cider

be

vinegar

rich

juice

would

be

the

therefore.

The

after

the

contents

mixed

by

oxidation

the

to

which

his

tannin

A

in

fiesh

apple cells

become

of

course,

due,

dase), (oxi-

enzyme

the

to

(sulphurous the

tannin

commercial

exposing

practice under

sweet

of

of

is

wants

combination

by the

prevented

sulphur

by the

usually

apple

the

juice

moderate

a

product.

paring

or

by

apples

burning

who

browning

of

of is

to

right proportion

rapid

cutting

the

cause

color-producing

good

a

special

a

advantageous

in

color with

of

may

considered

the

apples)

point which

a

juice

its

and

means

manufacturer,

brown

apple

by

(oxidase)

enzyme

nearly black,

turn

a

the

of

percentage

fruit

in

of

oxidizing

sufficient

a

is present

is

(which

in

deficiency

manufacture.

however,

acid

tannin

the

easily remedy

orated evap-

fumes

of nocent in-

acid), another

ban

the

of

hygienic

controversalists.

Regarding

in

present

sugars

as

variations

the

apples,

this

on

in

item

yield of

the

acetic

The

particularly the

increase

sugar)

slightly

as

it

the

cent,

being 20.2 cider

the

cider total 19 per

the

apples

The

! as

a

of

17

the

as

the

Grise for

the

however,

is

average

whole,

for

ing reduc-

sugar," of

apple

famous

more

high

as

for

the

kinds

the

(cane decrease

and

"total

as

various

average

and

cent,

cent.

saccharose

Reckoning

contain

terest inand

alcohol

ripens

Some

apples

sugar, per

fruit

in

present

of

are

directlj' dependent

saccharose

considerably.

French

is

over-ripens.

proportion

varies

the

as

and

sugars

acid

of

proportion

data

some

subsequently sugars,

the

26.3

per

Bramtot

Dieppois French between

16

and

15

cent,

per

and

per more

than

less

Browne 11

In

the

juice

Right

its

it is

cider in

standards

obtained fruits."

The

utilization

of

ufacture,

we

fair

to

way

this

of

average

series

we

into

to

the

this

apple "hard

country.

that

note

a

unfermented

liquid

"second

pressings", in vinegar

this requirement

18

make

ducts pro-

fresh, ripe

of

all concerned.

is

Federal

relation

to

the

remember)

supplementary

endeavor

"fruit of

wording

by the firstpressing of

will

will

cider,

in

standard,

clean

by

apples

etc., of

is the

apples"

proposed

"the

Rus-

sugar.

interesting

vinegar

the as

Crab

called

commonly

as

average,

found

was

fermentation

juice" ("juice of

defined

total

only 4

Golden

our

samples cent.

is

apple

for

composition,

the

here

Federal

American

installment

next

which

sugar,

average ten

cent,

per

and

cider,"

the

16.5 per

be

with

deal

than

for

to

about

total

the

which

sett,

cent,

to

the

manj;

plain in

a

charose, which with

has

the

being

from

long

as

in

months be

1

the

be

to

Now,

somewhat the

to

as

the

industry requirement

own

ground

and

one-half

of

the

cells

all

of

of

the

hydraulic the

weight

of as

the

3.5

recovered

apple

juice consists

greater

of

weight

varieties

of

than

cent,

was

juice. the

weight in

solids left

from

the

over, More-

tion, solu-

in the

apples

of 53.2

juice recovered

as

of

tion Staof

cent,

summer

average

For

80-ton

the centage per-

recovered.

pressed

cent.

all

extract

an

juice

thoroughly

per

to

per

appears

of

there

obtained.

rupture

or

of

and

pomace,

to

percentage

amount

about

Experiment

70

was

average

is

chopped an

Virginia

chines ma-

juice with

be

With

pressure.

the

actual

Eight

of

by

recovered

pomace

cent,

juice

has

only

can

grinding

by

considerable

a

the

gave

apple

the

that

of

cent,

who

the

knows

is that

grating

out

or

French

per

or

fruit

juice

respect

55

impossibility

an

at

cold

sugars

usual

Anyone

pressing

the

best

least

juice in the

press

The

crushing

on

press

practically

the

of

juice.

hand

ordinary is

of

tried

has

sugars

after

appl^

in this

at

apples

up

is found

reducing of

apples.

furnish

weight

seventeen

reducing

in

proportion

cider

its

to

less.

from

shall

storage

and

obtainable

apple

period

a

common

saccharose

must

the

at

the

increase

ally gradu-

reducing

higher, except

cent

per

when

storage, seems

4

to

less

or

that

so

fourteen

storage,

cent,

into

in

from

dent coinci-

starch,

converted

months

as

cold

per

3

about

four

to

one

and

It

of

(directly fermentable),

sugars

the

maximum

a

disappearance

decreases,

to

attained

per

being eleven

an

in

hand

a

juice and

press

43.3 per

unavoidable

autumn

(by weight) 20

finely,

varieties 53.9

per

loss the cent.,

44.0

pomace

nineteen 52.2

winter cent.,

per

varieties

the

pomace

45.6

Seven

cent.

per

juice, 41.4

cent,

loss.

Factory

these

figures, yet

matter

and

if

and

repressing

we

no

see

why

apple

the

47.1

was

per

cent.

and

for

;

cent.

for

the

words,

in

half

warm

pomace, water

pressing"

be

not

total

rich

a

of

sugars

the

pomace

lowed al-

stock."

"vinegar

of

can

sugars,

diluting

for

average

apples

summer

apples, 44.7

autumn

apples, 41.7

total

cent.,

per

In

cent.

per

the

other

in

sugars

pressings''

''second

unless

lost

are

or

in

38.8

of

the

used

a

valuable

in

should

the

crabappless,

that

seen

and

this

winter

better

course,

fermentable

the

for

;

the

nearly

apple

cent,

above-mentioned

the per

per

percentage

remaining

for

value

the

1.3

cold

in

judiciously

as

cent,

left

pressing juice intended

Calculated

per

"second

fairly rich

be

57.3

juice

be

so-called

reason

to

first

of

may

a

gave

readily

be

can

2.2

loss

cent,

and

saturating with

by

obtained,

be

it

was

per

will, of

machinery

For

cent.

per

juice recovered

pomace

proportion

saccharine

2.1

crabapples

per

considerable

loss

cent.,

per

the are

utilised." The

fixing

to

defines the

that

the

food

first

"fruit

is obtained. cider" fruit

is

juice

to

name

Apple

defined

of

and

obtained

the

but

tary supplemen-

not

yet

is

juice"

fresh, the

fruit

juice, apple

ripe

defined

from 21

as

fruit,'* corresponding

must

apples,

claimed pro-

obtained

"sweet

or

as

the

it

which

from

standardized

by

tions fermenta-

liquid product

pressing in

In

proposed,

official,a

liminary pre-

made

acetous

apples."

"clean, unfermented the

"product

subsequent

standards

vinegar,

analytical limits,

of

the

as

juice of

as

the

and

cider

for

series

a

vinegar

alcoholic of

by

standard

Federal

the

"fresh

fruit

of

mains, has

Pyrus

than

less

1.0415

in

(20"

than

twenty

terms

of

reducing

four

(24)

of

in

the

that

This

carbonate. certain

68

(tenth-normal

neutralize

given

in

standard

19, office

is

alkalinity; hence

its

the

potassium requires

of

Secretary, U.

S.

Dept.

to

analytical

cider

article

a

standard

final

Federal

complete

also

was

usually used)

the

(see preceding

of

of

solution

acid

plained ex-

contained

apple

carbonate

acid

an

bonate." car-

was

it

cent,

per

less

not

sugars"

the

potassium of

amount

strength

limit

about

average

of

twenty-

sixty (60)

article, and

ash

the

in

potassium

"reducing

preceding

than

contains of

not

sugars

than

more

tains con-

and

total

less

cent,

per

not

centimeters

grams

of

ash, which

C.)

1.069, and

(6)

not

nor

term

out

the

grams

apple

The

on

(20)

sugars,

fifty (50)

pointed

six

centigrams

centigrams than

than

(20-

cubic

(100)

less

not

than

greater

nor

one-hundred

C.)

more

specific gravity

a

gar vine-

or

Circular

of

ture) Agricul-

.

From

the

utilisation

above

for

apple

juice

desirable, and

this

{so-called "hard apple

beverage

apple

vinegar

(4

strength

table

the

in utilisation

standardized

vinegar a

cider^'), the alcoholic also.

For

the

per

"second

should

to

cider

fermented

of

vinegar^*), particularly

be

pressings"

if necessary)

standard

be

may

a

acid

low

cent.) is preferable, provision

standards

of

pur-

manufacture

where

purposes,

4.5

to

beverage

applies

probably

out,

concerns

requirement

{so-called "cider

for

As

for

cider")

"first pressing"

the

poses,

{"sweet

ruled

was

manufacture.

vinegar

the

that

appear

pressings"

"second

of

even

facts it would

modified

and to

practice, 22 .

the

made

for

{defined Federal

accommodate

the and

apple such

Some of

groups

*Cane

We

have

is

this

viz., that

in

Federal

taken

that

Standards

reducing of

the

8.68 winter

cent.

the

rather

apple,

we

see

per

cent,

in the

(see above

sugar

liberal

cent.,

in

of

which Food

the

facts

fermentable

follows

for

each

summer

and

ples, ap-

per

cent.

the

figures

last

sugar

composition

of

but

about

2.5

value.

apple

hundreds

the

article,

preceding of

of

;

crabapples,

analysis of

reduction

23

is

(as

these

fermentable

standard)

of

average

given

data

the

apples, 9.12

per

in

Bureau

of

apples, viz.,

Comparing

average

an

to

as

above

aware

as

of

for

Agriculture,

of

; autumn

9.34

cent.

per

whole

As

classes

apples,

10.25 with

average

per

The

was

sugars)

above

standardized

member

total

vinegar

provided

be

one

rests,

apple

properly

Dept.

The

case.

because

(No. 88) of the

Commission

the

of

rieties. va-

cerns con-

contention

standards.

at. least

as

pomace,

our

should

S.

U.

apple

a

bulletin

a

Chemistry,

of

of

use

of

somewhat

manufacture

food

from

means

detail of

number

indicate

that

pressing"

"second

the

data

the

least, the

at

into

composition

upon

sugars.

parenthesis

in

gone

the

follow:

reducing

tAs

Figures

"

different

from

pomace

varieties

apple

sugar.

Note.

it

of

analyses

juice

or

analyses

must are

available, and

in

nearly apples but

hundred

a

(see below),

the

24

and

ash

called

for

The

the

in

the

are

as

and

ceeded ex-

sugar

samples is the

ing show-

minimum

standard.

minimum

and

hundred

one

gravity

juice

that

1.069, with

of

seven

find

to

juice)

ash, which

apple

maximum

in

only

of

centigrams

able

limit in

senting repre-

American

of

was

Baldwin

minimum

the

and

content

writer

the

specific gravity

below

analyses

varieties

(a rich

sample

one

none

hundred

one

obtained

values of

analyses

juice

apple

pure

follows: Maximum.

Minimum.

Specific Grams,

gravity 100

per

Total

c.c.

18.81

10.16 4.67

sugars

Saccharose Total

1.055

:

solids

Reducing

Average.

1.072

1.042

sugars

18.61

11.63

0.48

7.05

6.74

15.39

7.20 3.44 10.79

Tannin

0.002

0.214

0.06

Ash

0.24

0.87

0.80

In

addition

(as

acidity

is

juices

hundred

one

the

Sweet

the

Red

would

Bough Astrachan about

maximum

with

of

former,

or

case

as

it

the

reducing much

the

0.2

As

that

sugars

data.

to

A

experiments

average

acid.

of

both

are

the

juices

apple

and

are

juice

make-up

exact

as

ment require-

crabapple,

apple

sample

used

by

The

the

crabapples,

in

present

in

tannin

certain

cider the

cent,

apple

cent,

per

French

per

cider-making

Siberian

Red

in

demonstrates

American

French

shows

the

above

requirement.

r.ot

in

least

at

it

because

deficiency

compared

this

latter

tannin

for

average

cent,

malic

cent,

per

above

the

An

juice.

apple

per

1.15

to

apple

0.55

and

interest, the

juice

apple

in

0.073

the

on

of

acid)

range

iij from

analyses

be

tannin

The

interest.

data

some

malic

of

cent,

per

of

above,

the

to

Browne

we

some

showed

to

tannin of

juice in

up

in

the

have mentation fer7.4

levulose

cent,

per

the

During

after

present

disappeared,

in small

proportion

acetic

but

which

Federal

standard

and

always

noticeable

exercised

Browne

"

49.00"

the

apples

juice from

a

Only

rarely

approximate

aside

from

unfitness

the of

making

of

of

"

from

of

19.24**

to

tube,

Baldwin would

the

apple

is of

interest.

juice

from

a

figures, which

these

undesirable

unripe

particularly rich

a

for

apples

green

shows,

turbidity, etc., the cider

and

vinegar

:

turbid

and

Slimy

5.14% 1.0474

11.36% 6.64

Saccharose

1.56

Total

sugars

Malic

acid

Alcohol

The

vinegar the

inversion)

8.28

0.46)

3.81

1.18

acid

above than

(after

yield (sugars

Acetic

as

summer

400-millimeter

Appearance Starch (in the apple) Specific gravity (of juice) Total solids juice) (in the Reducing sugars

less

juice

apple

varieties

a

analysis

green

apple

be

care

35.9".

"

following

very

range

using

being

average

The

a

Ventzke

fresh

eleven

in

vinegar,

if

such

In

slight

the

cider

in

and

required

reading

test.

for

reports

winter

and

the

in

persisted

alcoholic

the

for

the

sugar)

(cane

explains

polariscope

appeared dis-

latter

levulose

the

throughout

fermentations,

levo-rotatory

the

saccharose

the

d-glucose.

cent,

per

fermentation

alcoholic

soon

2,9

to

yield

x

(alcohol

alcohol

above

from

would

1.20)

acetic

and

theoretical, but obtained

x

in

in

4.57

.

acid

all

yields

are

practice the

actual such

even

be

.

rich

a

juice

probability below

standard! As

pressings" one

the

analysis

course,

upon

anal3rtical values

the

concerns

writer

has

been

(by

Browne).

how

much

water 25

able Much

on

"second find

but

depends,

of

to

is used

for

wet-

ting the

and

pomace

is macerated

with

thoroughly the

how

the

repressing:

before

water

1.0876

Specific gravity Total

9.14%

solids

Reducing

6.87

sugars

Saccharose Ash

1.49

matter)

(mineral

Such

4.5

per

cent.,

total solids

and

ash

a

be

below

or

cider

flavor

acid

However, for and

bouquet mineral

matter,

of

people taste

the

for

not

in

vinegar, but

acid

the

ably prob-

cent.,

per

the vinegar would,

vinegar

of

cent,

4

a

acetic

standard.

and

0.80

furnish

juice would

a

same

2

buy

apple

and

apple 3

or

that

etc.,

gums,

course,

per may

The utilization of incidentally present. "second (standardized preferably) pressings"

be

should

all

by

be

means

straight apple

with

Much

of in

used

now

"boiled

in

juice

this

jelly

Diluted

acetic

with

the

time

considered

Even

yet

in

the

a

Federal

the

flavor,

the

practice fairly safe

An

analysis of cider

if

some

long

a

adulteration.

reducing

vinegar

apple

for

was

shrewd

very

liberal

very

with

possibly mixed

furnish

to

apple vinegar.

true

spirit vinegar, reinforced

or

jelly and

vinegar

true

acid,

so-called

or

extensively used

is

in turn

fraudulently sophisticate

to

ture. manufac-

pressing" juice is

cider

cider,*'which

conjunction

vinegar

"second

making

in

allowed

limit

sugar

standard

renders

judiciously regulated.

jelly by Browne

follows

:

Percent.

Moisture

44.58

Reducing

49.50

sugars

Saccharose acid Malic

2.18 3.61

Pectin

In and

1.60

Ash

(mineral

our

next

article

product

of

Later

the

products to

will the

matter)

the

be

Federal

1.89

will

we

first

acetic

or

take

alcoholic

fermentation

considered, standard 26

up

with

the

details

tion. fermentaand

final

ence special refer-

requirements.

for

sold a

very

and

condi mental

commands

frequent the

that in this

country

with

the

utilization

and

said

in

repeat

them

here

in little

acid, it will

the

be

the

admitted

better

cask

superior product

necessary to

A

clean, well a

even

As

better cask

the

by

to

the

purposes,

of and

and

(cider

better

regards flavor

product

fresh

the

mercially com-

must

we

quality of

the

mented alcoholically fer-

and

with

and

well

the

veloped de-

through

passed

generator than

product

was

bouquet

pro:ess,

and

bouquet

by the

and

inferiority of

generator

the

"vinegar

or

fermentation

of

nature

into

alcohol

vinegar obtained

controlled

may

vinegar

yield made

fermentation. of

manufacture

it is

not

to

deal

articles

details

related

procedure

involves

the

cider, carefully made

flavor a

the

juice, both

apple

as

ducted con-

now

as

condimental

the

the

counteract

more

to

gar, grade vine-

of

that

product

method

look

that

prerequisite

a

fermentation

old-fashioned

to

aye

been

often

fairly good

a

The

and

have

be

not

may

(vinegar) will be.

a

ferior generally in-

so

conversion

fermented

stock")

the

as

unscientific,

literature

acetic

than

alcoholic

catTses, such

rapidly acting generators,

more

erature lit-

in quality

par

manufacture

cider

the

as

a

unripe and

production of

but

technical

is impracticable.

high grade the

to

The

of

upon

on

careless,

slovenly methods

been

apple vinegar sold

the

sold.

rotten,

dwelt

it has

in

just about

cider

fruit

A

of

country,

superior article

a

mention

bulk was

of

this

higher price. Yet

a

of

matter

a

is

apple vinegar

poor

in

purposes

in

ciders

province of

the

with, and of

for

the

as

various

countries

different 28

beverage

this

the

series

technique of

methods would

fill

a

sized

good

it is impracticable

volume,

details

manufacturing

the here

at

To

and

apple

vinegar

can

recommend

all.

writer

nominal

a

truly fascinating

of

fee

in

of

(complete of

details) in

rather

88

and

Dept.

Yeasts."

The

sole of

author of

of

The

whether the

the

and

or

in

give of

process

developed

cipal prin-

William

quote

ist Chem-

In true

cultures

them

practice of

71, "the

depends

the

yeast.

juice)

in

the

of

sowing

Very 29

has

often

gain during

insure

to

control

there

upon

organisms

order

yeasts

apple

Bulletin

(or

must

of

activities

product

fermentation, the

B.

the

to

undesirable

the

the

of

termined DePure

first and Dr.

known, to

fermentation.

ascendancy

pure

is well

desirable

thus

as

With

fermentation

resultant

mastery

initial

and

as

cell,

yeast of

is

of

Chemistry.

of

alcoholic

or

juice is due,

quality

Cider

the

S.

land," Eng-

and

Charlottesville, Va., Enological

first

the

of

second

U.

Study

Fermentation

the

Bureau

the

"A

Germany

author

vinegar Bulletins

are

of

on

utilizing

Chemistry,

Composition

sults re-

country

and

entitled

Dominant

by

the

able, juices avail-

cider

of

France,

"The

and

Alwood

Bureau

in

Cider-Making

this

the

vogue

and

These

Agriculture,

of

in

in

apple

to

America.

the

of

plished accom-

fermentations,

allotted

in

been

country in

in

portray

methods

work

most

England

and

characteristically inferior

manufacture

of

has

each

experimental

or

71

what

the

cider,

scientifically controlled the

which

way

letins, bul-

the

at

or

cents,

Germany

France,

manufacture

asking

few

a

the

however,

governmental

several

a

cider

progressive

manufacturer,

the

into

go

production

cider

of

would-be

for

had

be

to

the

to

the

early stages, of

the

recently the

must

special

entire been with races

of

yeasts of

In

used

are

bouquet,

Germany

will

alcoholic such

these

convert

frequently

has or

been

not

flavors, due

by a

the

lacking

of

preferred

by

sows

strong

a

trolling con-

a

easily

cured se-

tion fermenta-

Alwood

Fahrenheit,

56

when

produced

by

sugars)

while

carbonic

acid

the

the

zymase

forming

enzyme. 30

65

degrees

degrees

are

process

growing

(invert

sugars

mentation fer-

and

rapid.

and

sugar

is

The

zymase.

into

the

or

alcoholic

reducing

alcohol

Various

two

plants

yeast

saccharose

any

one

yeast

and 65

more

invertase

as

converts

fermentable

the

but

products.

the

degrees

in

agents

known

for

is

method

latter

French

the

the

out

product,

between

Fahrenheit

direct

The

off.

temperature

but

German

the

to

the

tion fermenta-

fermenting

quality of

the

after

off

violent

or

standardized

is between

former

is

alcoholic

first

racking

better

enzymes

one

of

jured in-

are

juice,

racking

completely

preferable

The

natural

culture

the

method the

degrees

finer

If

expressed

of

of

in

fresh

sterilize

juice

the

it

work

one-half.

down

a

as

mentation fer-

first

fermentation

time

before

gives

and

juice

etc., in

dominant

of

sugars

75

to

freshly

the

method

undesirable

of

a

French

is

forms,

of

reduced

quieting

"wild"

amount

and

The

other

sterilization.

or

true

yeasts,

at

the

the

are

advisable

esters,

the

False

attempts

into

yeast

alcohol, but

practical factory

found

to

sufficient

The

In

Various

organisms. and

pasteurize the

even

into

cause

results.

tories fac-

important

cerevisae,

the

ities qual-

product.

cultures."

sugar

Apiculatus

the

desired

finished

the

pure

fermentation

as

are

in

etc.,

Saccharomyces

yeasts,

certain

secure

practically all the

employ

fungi

to

and

second-

reactions

ary

also

glycerin, succinic

of

of

products About of

fermentable cells

for

substances

Hi2

O.

molecules acid 100

alcohol, 48.89 As

off. is

utilized

46.6

0.6

glycerin and formed. 0.59

per

gram

ratio

of

1

10.

to

In

actual

obtained

is

fermentable

on

c.c.

"Landwirth,

parts

reducing of

parts

sugar

according sugar

alcohol

of

3.3

and of

parts

acid

being also

0.38

to

gram

glycerin in ciders, the being

approximately of

proportion

apple to

During juice into certain

alcohol, usually gets Jahrbiicher, 1890,

100

from

sugar.

31

this

reducing

about

parts

due

bonic car-

to

the

and

from

of

practice the

of

of

succinic

alcohol

46

of

two

being given

some

yeast

reports

about

yields

yield 61.11

parts

of

part

COa

2

dioxid

dioxid,

to

+

According

the

tures. cul-

follows:

should

48.5

but

fermentation, the

two

carbon

100

^holic fermentation acetic

of

tion fermenta-

molecules

by

100

glycerin

the

In

yeast

and

however,

Kulisch*

of

sugar

of

carbon

parts

portant im-

also

are

reducing dioxid).

food

obtained,

be

can

H.

sugar

from

Pasteur,

to

of

above,

as

Certain

alcoholic

OH

parts

said

of

C2

2

=

the

of

the

by

plant.

place

as

(carbon

parts

juice

expressed

alcohol

of

amount

tissue.

yeast

in

used

molecule

one

total

industries, preparations

chemically

Q

the

reaction

theoretical is

or

for

being

are

the

in

matic aro-

formed.

is utilized cell

up

tities quan-

are

the

of

building

fermentation

The

certain

and

present

nutriment

as

zymase

acid

flavoring value

sugars

nitrogenous German

small

one-hundredth

one

yeast

whereby

occur

20

p.

alcohol parts

the

of

alco-

cider, the

bacteria

ing act-

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escapes

conversion

in

the

finished

the

synopsis apple

juice

acetic

acid

alcohol

the

of

have

to

the

reached

sugar)

is

(grape

sugar)

first

above,

will

we

follows

soon

the

levulose

end

of

continue

with

sedimentation. the

process

instance

number

ester

0.1

per

of

the

of

acid

cent, most

the of

malic

the

d-glucose

The

later.

completely

the

and

called in

of

ethers)

the

equivalent

above

to

tent con-

tically prac-

acetate.

acid, the

33

sibly pos-

half

last

interesting series

At

ing dur-

due

the highest alcoholic

ethyl

portion pro-

pectin of

fermentation,

was

apple.

scribed de-

as

fermentation,

acetic

(formerly

of

(ordinary

suit, but,

themselves

time

the

at

the

is that

lose levu-

the

The

During

esters

manifest

to

One

mentation fer-

persists in small

the

outlined

above

to

begin

all

saccharose

apple juice disappears almost the

the

the

alcoholic

disappear.

to

the

to

the

of

shows

before

previously, the

said

which

ing preced-

The

fermented:

had As

characteristic

Browne

by

restraining limit

remaining

fermentation

alcoholic

determined

as

small

the

and,

gives the

products,

acetic

of

levulose, which

polariscopic reading.

levorotatory

practice

a

for

sugar,

into

ing mix-

by

fermentation

accounts

reducing

amount

1

attempting

vinegar,

alcoholic

the

cause

exceeded

vinegar

of

ieties var-

to

slight proportion

during

formed

acid

folly of

the

juice with

apple

able

were

manufacture

the

fresh not

shows

tard re-

and

different

15

acetic

the

when

This

cent.

of

out

three

only

yeast

fermentation, per

that

shown

has

will

acid

considerably

fermentation

alcoholic

the

acetic

of

cent,

per

the

of

changes

characteristic end

of

the

ural nat-

above

fermentation

alcoholic than

50

will

we

containing idea

it and

a

retard

it.

volatile

low

thought

The

The

cubic

(100) cider,

less

not

(12)

twelve

eight

(8)

grams

sugars,

and

This

particulars,

subjoined

be

"dry" evident

in

bulletins The

reported

the

addition while

purposes,

solids

of

would 34

rule

the

than

of

ing reducnor

ash.

ciders

in the

maximum

total much

the out

more

of

normality

for of

more

Bureau

known

limits

maximum

tolerate

total

ciders

on

the

from

values

fraudulent for

will

of

cider

representing

purity. sugars

for

absurd

dred one-hun-

(20)

twenty

analytical data

minimum

Chemistry

terms

of

(7)

nor

grams

solids, not

than

less

ment, treat-

seven

in

and

in

"the

as

tion fermenta-

(20" C),

sugars,

as

alcoholic it

than

(2) of

and

cellar

usual

alcohol

grams

acetate

apple. for

centimeters

is

standard

several

the

forty (40) centigrams

than

more

the

two

to

vinegar

alcoholic

of

not

tends

cider, defines

more

of

prevents

lead

standard

not

than

acid

lactic

with

of

juice, and

by volume

cent,

into

acid, is really due

normal

contains

malolac-

cider

matters

Federal

apple and

limit

activity of

test

malic

to

by the

made

of

for

the

temp'erataure

apple juice, or

product

and

turers. manufac-

Sterilization

genuine

due

extractive

fermented

and

general

vinegar

acid

acids.

by

proposed

and

vinegar

the

to

to

well-known

be

to

other

than

due

fermentation

solution, given

per

cider

aged

malic

convert

certain

to

tion fermenta-

practically disappears,

cider

is

more

bacteria, especially Micrococus

ticus, which and

acetic

contrary

among

phenomenon

certain

decreased

the

and

fact

a

none,

prevalent

This

it

that

see

had

during

fermented

properly

a

and

cent,

per

it

solids sugar

minimum many

high

i.

t.

1

PART

V"

I N

CIDER

previous

"''

tides

of

instalments

have

we

obtaining

known

as

the

normal

By

a

cider

"normal

understood into

minifnum

proposed

set,

as

such

mented, a

large

however, standard

for

product be

which,

juice

the

the

various

In

fermentation

into

vinegar. the

when

illegal, according

cider

for

made to

standard. 36'

to

as

a

In

other

the

commodate ac-

and

diction contra-

in

words,

standard

into

so

cider, which,

consideration

cider

is

underfer-

or

Thus,

sugars.

taken

and

little alcohol

very

standard

in

for

"small,"

the

cider

analytical limits

of

preceding article

of

in not

be

containing

siandard

in

out

percentage

is

product,

should

complete

containing

exists

a

apple juice.

sugars.

so-called

cider

of

product

a

Federal

a

from

unintentionally prevented

or

pointed

ar-

process

the

to

fermentation

unfermented

purposely

the

itself

fermentation"

"dry"

however,

ways,

is

of

the

vinegar,

fermentation

complete

so-called

a

of

cider"), resulting from

("hard

alcoholic a

series

through

apple

alcoholic

this

"cider"

or

the

of

of

carried

apple

consideration

(Concluded)

VINEGAR

the the

allow

a

vinegar, would cider

vinegar

The of

little

than

more

alcohol

into

certain

bacteria,

Bacterium

under

75"

F.

The

of

forming

acetic

at

bacteria

"mother

vinegar,"

therein.

be

to

appears

fermentation is destroyed

As

the

to

"cask"

readers

our

fraction

assumed

the

practicable

time for

and

method,

into in

a

cask

barrel.

of

the

has

been

or

that

much

alcoholic

by

We of

ferment

the

a

aromatic the

year

or

cider

spontaneously

and a

products by-

of

believe,

to

is

"bouquet"

properly

only

"cask"

by the

inclined

are

mentation fer-

superior

fermentation

to

small

is the

during

a

The

"cask"

a

A

the

to

fermentation,

conducted

is obtainable

due

menting fer-

vinegar,

very

purposes

obtainable

be

left

when

for

a

course.

complete

to

but

the

of

familiar.

formed

are

vinegar

however,

of to

supposedly

required

so

methods

be

required

method,

which

dered ren-

of

into

to

factory

is claimed

product

acid

even

stock"

requires

process

of

acetic

the

manipulation

and

"vinegar

or are

"generator"

degenerative

the

"generator"

and

cider

a

"mother,"

resulting product

details

method

forms

reaction.

in

alkaline

in

bedded im-

bacteria

containing

concerned

the

and

peculiarity

xylinum

vinegar, by which

of

to

membrane,

the

Bacterium

particularly thick, cellulose and

65

jelly-like film, known

a

containing

The

of

enveloping

coalescing, forms

which

quire re-

tion fermenta-

the

the

possess

gelatinous

a

and

bacteria

temperature

a

of

aceti

(air), and

best

the

influence

the

These

oxygen

sists con-

of

Mycoderma

notably

Pasteurianum.

proceeds

vinegar

into

transformation

a

acid

acetic

plenty of

as

cider

of

fermentation

if

the

superior

carefully regulated

a

result latter

product

"generator"

process. The

chemical

equation 37

expressing

the

fer-

mentation

of

alcohol

GH.OH or

+

(CHsCOOH)

(by

parts

obtained In

weight)

reached,

when

even

in

an

will

lost

acid.

if

by

ever,

ration evapo-

is

allowed of

(by weight)

parts

about

be

acetic

generator, 100

furnish

should

of

alcohol

the

average

From

water.

yield is seldom,

overheated

an

One

alcohol

this

practice

acid

acetic

alcohol parts

of

atoms

two

of

of

lows: fol-

as

H2O,

of

molecule

theoretically 130.4

actual

for.

molecule one

is

+

alcohol, plus

one

and

acid

CH,COOH

=

of

yields

oxygen,

100

02

molecule

one

acetic

into

120

acetic

of

parts

acid. The

Federal

vinegar

calls A

acid.

the

4.5

per

strength

it

4.0

reference

that

if

reducing to

sugar

which, would

and

solids

according it

condemn

vinegar manufacturers much

alcohol stock"

by

by

of

careful about

as

6

watering

per to

of

as

desired 38

mitted sub-

formation

the

the

reducing

of acid. 4.5

gar, vine-

illegal. Most

vinegar

the

be

standard,

and

acetic

by

tation fermen-

in the

cider

cent,

to

and

was

Federal

(unjustly)

fermentation

3.8

it will

possible in the

course,

acetic

found

the

to

large percentage ratio

be

allow

obtain

from

strength

high

to

poses pur-

To

article

a

would

table

alcoholic

of

that

a

the

alcohol,

preceeding of

and

according

of

fermentation

sugar

total

acid.

contain

synopsis

cider

a

for

necessary,

weight)

acetic

of

cent,

per

acetic

cider

the

acetic

to

of

in

"cider"

or

requirement

but

the

the

to

given seen

is

(by

cent,

per

4

State

cent,

that

above,

least

at

apple

preferable strength

and

is this

for

frequent

customary

for

standard

such

of

as

gar "vine-

or

obtained will

To

reduce

per

cent,

age aver-

this acid

is

strength

possibly bring

may

the

have

not

2

of

above

absurdity.

then

and

unfermented

apple the

is

a

result before

the

is

that

found of

practice

adding with

vinegar, its

is also

a

into of

cause

contain

reducing

proportion

of

found

not

cider

and

the

lowering

for

value

in connection

with

is the

juice, which convert

complete

prevented. Browne's

to

of

be

may

vinegar,

fermentation

a

with of

is

given

synopsis

of

the 39

sugars

hastening vinegar value.

sugar

is found

to

certain

a

reported

as

''total solids," thus Yet

solids."

writer's

the

attention

Federal

cution, prose-

preservative in apple found the

a

to

necessary

result into

sugars

Below

the

ing ferment-

later

sugars"

contemplated

presence

later

into

a

of

"non-sugar

another, recently coming

with

to

therefore

for

value

has

infrequent

distillate

"reducing

in the

true,

getting

not

hope

substances,

the

tion accusa-

being

high reducing

a

may

value

reducing

false

distillingvinegar, the

Upon

are

the

fermentation

the

is stopped,

The

or

path

sugar

apple juice

fresh

the

vinegar

cider

of

vinegar.

the

in

cider

fermentation

high* percentage

a

added

fermentation

latter

to

pitfalls!

reducing

alcoholic

the

finished, whereby

with

apple

acetic

the

is

outlined

Truly,

boiled

or

vinegar

having

solids), without

jelly of

cider

(boiled

an

high

a

(to total

added

started

which

have

to

ol

result

material

in

ment require-

a

as

of

is beset

ratio

as

accused

vinegar-maker way

States,

alternative

product.

found

and

The

the

Another be

be

to

in

fermentation

apple

jelly)

that

solids

total

those

in

discovered

alcoholic

the

stop

solids, etc., below

total

especially

cent,

per

scientific

a

of

the

yet

but

illegal procedure,

an

legal minimum,

which

is

only

not

alocohol

continuation

alcoholic

the

that

and

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13.36 Somewhat

decreased

less

or

and

increased

had

reducing The

acetic

acetic

acid,

cent.

the

according

water,

xylinum, the

reduces

previously,

it

than

not

and

than

1.6

grams

0.25

said

fully

less

acid

Rendus,

inspection importance

they

e.,

the

claim

justified much

total should as

less.

not

and

the

below

samples the

should be between they claim also occasional but here 19%), and higher. even high as 32%,

4X

sugars

in

100

ble solu-

water

the

gar, vineof

milligrams

requires

also

have

minus

of

not

which

ash

of

10

value

the

to

ratio

tains con-

not

less

984.

and

be

coholic al-

acid,

reducing apple

chemists

occasional

The

acetic

of

and

solids

and

solids,t of

than

126, 842

the

by

centimeters

(PaOs)

gar vine-

fermentations

are

(20" C),

not

".

cider

or

made

of

gram

contains

Federal

apple

cent,

solids

its

a

apple

per

than

considerable

show

50

cubic

*Comptes

This

entirely in

acetous

of

100

solids,

as

grams

ash, from

phosphoric

is not

4

centimeters

tThe

oned reck-

be

apples, is levo-rotatory

less

less

not

cubic

which

acid,

"product

subsequent

than

more

for

the

as

juice of no

less

would

Malic

sugar.

standard

and the

convert

can

vinegar.

defines

of

Bacterium

the

and

disappear

Federal

The

and

dioxyacetone,

solution

may

fermented

and

into

present

reducing

as

dioxid

Bertrand,*,

to

consume

carbon

Pasteur,

to

1.2 per

to

themselves

forming

copper

a

increased

bacteria

according

glycerin

had

more

vinegar),

of

volume

in

sugar

(due

cent,

per

total

the

cent.,

a

ity acid-

in, the

set

per

2.4

concentration

to

the

3.33 to

later, after

year

had

to

iginally or-

sugars.

a

fermentation

degenerative solids

than

more

had

total

cent,

per

juice, containing

apple

an

been for

ing attach-

non-sugar

reducing sugars. however, 1.26, which, of known purity will

the

ash

12% pure

to

the

and

samples

non-sugar

27% will

age (avershow

i

\ than

cubic

30

centimeters its

neutralize

to

"grams be

read

as

alkalinity." For in

cents,

gravity is

cubic

100

per

per

so

analytical values

of

and

Browne:

(as acetic solids

Vinegar

Analyses.

acid)

.

.

.

Maximum.

Ratio,

to

sugars

acid soluble Levo-rotation

N/10

2.39

0.85

2.89

1.90

0.20

0.57

0.88

0.17

0.51

0.84

ash

0.007

0.032

0.017

ash total solids

0.004

0.081

7.30 21.5

(200

glance

in

the

vinegars

to

have

of

known

levo-rotation

out, the

for

addition

of

much may cent,

The

of

liberal

total

minimum abnormal

As

a

sugars

"boiled

per

cent,

in

the

total

pointed from

cider"

taining con-

apple vinegar

pure

of

excess

50

per

solids.

acidity reported

or

50

aside

ways,

in

apple

property

have

we

several

how

and

vinegar,

sugars

apple jelly or

reducing

the

no

the

sugars,

contain

the

Only

vinegar

by

transgressed

very

item

every

purity.

are

values

Federal

the

reducing

there

however,

c.c.

1.8*'V.

"

minimum almost

of

violated.

not

are

84.2

c.c.

3.6**V.

"

of

show

been

and

allowed

solids

will

above

analytical limits

standard

ratio

0.3''V.

column

the

at

55.2

c.c.

mm. "

compiled

0.012 20.80

43.36

neutralize

to

ash

as

of

6.21% 0.47

tube)

A

9.96% 1.12

ash insoluble

1.0177

S.24%

4.45

solids

soluble

1.0275

1.24

Ash

in

Average.

1.0126

0.15

sugars

Non-sugar

in

erage av-

Smith, Doolittle

Reducing

PjOb PsOb

and

vinegars

cider

pure

Minimum.

Soluble

cific spe-

analyses by Lythgoe,

Specific gravity Total

the

the

are

Cider

Acidity

may

water.

minimum

on

poses pur-

from

(55 samples) W.

practical

vinegar, where

that

near

acid

centimeters'*

following maximum,

The

A.

deci-normal

of

have

may an

above

been

underfermented

unconverted

alcohol 42

a

is

ated deteriorone,

was

ably probthough al-

reported.

1 after

inversion, would

This

juice in

about

1 per

value

in

of

cent,

with

a

with

analytically in Part nearly use

of

fermentation

as

III

such

apple

of

should

for

as

making allowed

be

vinegar.

44

little

not

be

pressing" the

with

first water

pressing" is given

this

sugars

only

of

be

pressing for

"second

a

much

should for

It

regulated maceration

a

preceding it. Such

standard

would

legitimate "second after

use.

contains

state

and

sugars

immediately

time)

The

original

its

detect

to

vinegar fermentation.

confused

(made

its

tend

series, and a

"first

apple in

tains con-

pressing."

vinegar the

by

Federal

pointed

AS

in

out

countries

national

the

the

in

the

France

wine

as

beverage,

itself

To

this

Konig

and

the

the

details

The

is

grape

Polarization

for poorer

wine

sugars)

tartaric

apple

to

Maximum.

the

12.89

35.45

19.71

with

1.18

0.64

0.20

0.63

0.40

in

apples

America, and

used

are are

the

used

for

so

wine

V.

abroad. effervescent

various

brandy

of

juice

grape

the

5.5'

"

vinegar-making

the

0.20

grades

poorer

Disregarding

1.1024

26.51%

tube)

mm.

of

Average.

1.2075

.

vinegar-making

"fortified"

according

48.47%

matter)

grades

and

analytical

17.90% acid)..

(200 as

the

beyond

Juice.

1.069

(reducing

(mineral

many

others:

solids

(as

is

of

facture manu-

the

following

the

of

Specific gravity

Just

the

type of

of

juice

grape

article.

oldest

the

Minimum.

Ash

is

fermented

oldest

production

Grape

Sugars Acidity

and

only,

vinegar

many

the

from

juice

the

on

in

wine

of

of

Total

gar" "vine-

thus

vinegar

vinegar

into

go

involved varieties

is

wine

is

so

vinegar.

data

to

vinegar.

Just

scope

strict re-

"vinegar"

wine

Germany

to

customary

term

cider

fact,

In

product,

means

and

national"

single

called

be

may

or

certain

in

country.

it is

"national"

America

in

that

circles

of

use

particular

that

of

vinegar

inspection

food

in

what

become

tain cer-

used,

originally

used

have

to

as

note,

extensively

so

are

exclusively

so

introductory

our

vinegars were

VINEGAR

WINE

VI"

PART

wines or

alcohol

wines which

pagne) (chamhave

been

(port, Madeira

45 ""

."

:

******

"*-

:

*-:

sherry)

and

in

and

is impossble, the

which after

except

analytical figures for Simple

dilution,

minimum

following

Alcohol

Solids

Sugars

Glycerol Acidity (as

Wines

(700

Analyses.)

Ash

maximum

0.78

6.55

0.46

1.09

0.59

0.49

1.14

0.68 0.28

0.11

0.74

0.07

0.30

0.09

0.02

0.05

0.03

0.21*

0.36 18.6"

"

V.

"1.50**

V.

juice

increasing the be

alcohol

confused

common

or

diluting the

of

the

practice "gallizing"

as

original juice with

of

by the

not,

fraudulent known

country,

the

purpose

should

the

to

sugar

for

content

with

in this

so

product.

(chaptalized)

(must)

wine

(sweet)

addition

the

sents repre-

sugar

underfermented

or

grape

for

value

sugared

a

Chaptalizing,

way,

3.25

9.69

tuoe.

than

original

8.93% 11.00

wines.

white

decidedly

rather

15.70

0.02

above a

5.00

-f0.6**V.

mm.

The

0.998

.

color

for

"0.04

12.78%

,

Polarization.!

t200

4.00%

0.08

matter) (mineral (K2O) acid (PaOj) Phosphoric and

Average.

1,023

1.09

Potash

Tannin

Maximum.

0.990

acid).

tartaric

maximum

wines:

gravity (by weight) (by volume) ("extract") (reducing sugars)

Alcohol

sider con-

may

we

and

Minimum.

Specific

fermentation

acetic

thin

a

sugar

syrup.

The

standards

follows:

as

fresh

juice

species) has in

1.040

and

less

of

sugars,

"

"!

exceeding

(7)

seven

(28)

centigrams

and of

not

"

total

ash

and 46

not

not

less

contains

(20"

C.) than

more

sugars

than

than

more

(Vitis

C.)

nor

grams

the

grapes

(20"

are

must)

1.124, and

less

not

wine

centimeters

of

grams

grape "

(grape from

(100) cubic

twenty-eight

centigrams

obtained

not

than

reducing

juice

specific gravity

hundred

one

not

a

juice and

grape

"Grape

fruit

than

for

in terms

twenty

(20)

fifty-five (55) less

than

fifteen

milligrams

(15)

milligrams "Wine

of

phosphoric

is the

product

the

and

grapes

sixteen in

(16)

C),

than

one-

chloride,

nor

more

not

white

for

and

(0.12)

and is wine is

not

calculated which

in

one

and

for

and

sugar,

white

for

sugar-free which

100

per

for

(per

100

c.c),

In

the

data

100

per

for

This

sugars.

which,

may

juice*, and grams

fresh

per

grape

standards

a

*The

writer

grape

juice

42.5

was

the

above

called

is wine

in

least

at

0.16

for

c.c.

basis

standard

reducing high

however,

upon

gram

Konig

62.8

sugars. *

of

"*

grams

reducing trated concen-

limit

ago per

of in

sugars

enough. do

time

some

containing 47

of

quirements re-

gram."

partially

a

of

ash

0.13

least

rested,* ar-

gram

The

grams

been

wine,

of

been 1

than

the

on

have

100

concentrate

has

at

juice is probably for

wine

grams

juices given above

grape

contained

c.c.

is

white

for

product

a

wines

red and

1.4

centimeters.

cubic

of

1.6 grams

than

than

less

not

less

contain

fermentation

contains

sugars

centimeters)

'Sweet

solids.

the

of

less

less

wine

*Dry

should

not

not

alcoholic

and

reports

wine

wine

grape

the

sugar

red

acid.

cubic

100

gram

tation by fermen-

produced

and

(per

gram

v/ine

red

twelve-hundredths

fermentation

the

dium so-

(0.2)

(0.14)

acetic

as

practically complete'

than

28

acids

of

gram

for

and

than

more

(20"

two-tenths

than

volatile

of

gram

(0.1)

fourteen-hundredths

than

more

and

centimeters

sulphate,

potassium

of

gram

than

more

nor

cubic tenth

more

not

tains con-

alcohol, by volume,

(100)

hundred

one

(7)

of

cent,

per

and

treatment,

seven

ripe

sound,

juice of

cellar

than

less

not

holic alco-

by the normal

the

usual

(70)

seventy

(P2O6)."

acid made

of

fermentation

than

more

nor

The

not

to

cent,

ac-

analyze of

ducing re-

commodate wines

known

of found

been

100

per

which

the

S.

wines, also contained legal

wine

both

former,

grams

read

per

as

defines

vinegar alcoholic

it

and

(4)

of

gram

It

will

"juice of grapes." with of

apple

insisting

is

evident the

that fact

by macerating

that

wine

full

fermentation, and

per

cent,

"

"

"

" "

"

reads in

the

may

.

"

cent,

show

for

instance

have

looked over-

pressing," made and

water

abroad alcohol

surdity ab-

straight

present

with

per

nection con-

the

of

use

the

"second

acid, either

:" "

in

use

yields 10.7

acetic

thirteen-

out

commission

common

(1)

one

pressings only)

first

a

four

standard

the

and

dred hun-

one

ash."

pointed

upon

pomace

Moreover,

average

in

less than

the

have

by the

less than

grape

that

the

grape

is in

making.

of

(meaning

apple vinegar-making, it

made

less than

not

be

grape

or

apple vinegar standard

the

juice

the

fermentations

not

not

and

We

than

may

wine

contains

acid,

noticed

be

red

practical purposes.

acetous

gram

the

particularly the

product

centimeters

(0.13)

ber num-

a

more

for

and

solids

grape

hundredths

"the

as

acetic

of

grams

Chemistry,

of

for

standard

grapes,

(100) cubic

Paris

centimeters

cubic

subsequent

juice of

the

the

acids.

(by weight)

Federal

wines

at

some

vinegar,

100

cents

The

of

and per

white

of

considerably

volatile

of

amounts

In

with

7

than

Agriculture)^ and

together

these,

prizes

72, Bureau

of

Department

of

took

ash

(see Bull.

Exposition U.

in

of the

Some

in

wines

white

and

grams

considerably less

was

(by volume).

standard

below

red

both

alcohol

cent,

per

and

0.13

of

has

ash

the

which

legal limit

the

white

high-grade

in

purity

below

C.C.

of

number

a

for in

pressing, re-

vinegar-

the

above

acetic acid upon as

strength

high

as

being

15 en-

tirely wine

or

the

if

bacteria

vinegar it is

is

alcoholic.

too

Bacteriologie, 1909) wines

European (12

14

to

later

to

high in alcohol

and

acid

acetic

consume

southern

in

and

by volume),

certain

only

found

live in wines

can

cent,

per

that

shown

bacteria

acidifying

powerfully

f.

(Centralblatt

Perold

has

should

stock"

"vinegar

the

wine-

practicable,

become

ever

also,

of

cultures

essary nec-

tion dilu-

if

avoided;

be

to

pure

to

that

necessary be

not

selected

of

use

is

products

finished

is

pressing"

vinegar-making,

fruit

table

for

diluted

A

purposes.

"second

standardized

a

of

table

for

high

too

they

give

apt

are

able disagree-

a

aroma.

found

Perold

variety of Certain

but

bacteria

acetic

with

vinegar,

fragrant

in

usually

give

specific

a

wine.

of

kind

each

isolated

when

forms

and

one

particularly

a

of

suitable

wine

vinegar-

somewhat

similar

wines

strength. The

is the

making to

in and

a

half

stock"

vinegar is made

20

gallons

added. six

and A

or

cleaned

product

an

from

one-half

about

equal

of

volume

then

years;

40

and

accumulated

2

Then

the

at

gallons

end are

"vinegar stock" will

cask

it must

yeast,

two

gallons

gallons.

about

week

to

original 20

removed,

are

by week

week

the

thai

except

is added

properly prepared

eight of

to

up

following

removed

method,

of

until

gallons

of

every

process,

quantities

of

for

use

fermentation

"wine-vinegar increasing

of

general

Orleans

cask

own

our

the

in

process

be

serve

thoroughly and

tartar

for

"mother

vinegar." The

vinegar

unconverted is

of

first

to

aromatic

acid

or

aids

value.

The 49

contains

removed

alcohol, which,

converted

etc.,

as

however, in

on

forming

writer

has

some

ageing, esters,

heard

of

wine

vinegar

conducted "stock"

he

is of

with

not

the

America

used

for

white

wine

Federal

too

the

small

(and In

in

vinegar"

various

wine

ways,

have

companies

into

the

ought born

manufacture

regular have

to

reputable

product

a

go

that

European-

our

among

to

population. White

Wine

Vinegar. Maximum.

Minimum.

Specific Acidity Total

gravity (as

1.0129

acetic

acid)

..

sugars

(mineral

Potassium

matter) bitartrate

The

is

following of

average

vinegar of

a

9.38%

7.38%

1.38

3.19

1.93

0.06

0.46

0.22

0.16

0.69

0.32

0.07

0.36

0.17

by

of

Weigmann

analyses

of

as

red

Wine

1.0143

7.79%

acid

Alcohol

1.19

Glycerol

0.14

Solids

0.86

The show

solids"

above the

and

0.06

Bitartrate .

(mineral

Ash

wine

Vinegar.

Specific gravity

Potassium

the

purity: Red

Acetic

1.0175

4.44%

given

number

known

Average.

1.0213

.

solids

Reducing Ash

of white

true

encouraged of

large sale

a

Much

the

that

felt

"white

is adulterated

here

so

tioned men-

as

States.

sold

not

the

be

known

was

much

so

made

concerns

as

supposedly

vinegar

cessfully suc-

also.

it may

United

the of

wine

red)

fair,

be

to

Formerly,

amount

be

can

purity show

known

limits

in

use

laboratory

some

here, spirit vinegar wine

general

in

on

vinegar.

alcoholic

an

vinegar-making

.vinegars of

wine

strong

method

data

standard

white

opinion that, if properly

the

grape

following

this

in

process

vinegar-making

apple

making

at

attempts

generator

factory

for

The

the

by

and

country,

unsuccessful

of

couple

a

0.12

matter)

data Federal

"grape

(average

values,

standard

limits

ash"

to 50

be

mind for

entirelytoo

you) "grape

high

PART

THE

VII"

most

appreciated malt

beers

and

which

j.ugars

by the

beer

derived

from

various

other

S.

recognize a

action

of

of

nowadays

cereals

been

converted

for

providing to

mixture

a

the

are

of

best

and

malt

unmalted

changed

been

if not

to

of

the

of

starch

by

sugar

(Circular does

the

not

preparing

in

vinegar,

utilization

from

sugar").

vinegar

malt

and

but

products,

glucose

wort

a

malt

only

Agriculture) of

most,

from

not

malt

into the

and wort

or

("brewer's

glucose

utilization

is made

or

much,

cereal

of

barley,

infusion

of

Department

than

an

so

as

original

is brewed

or

conversion

known

the

known,

for

for

wort

and

malt.

standard

the

known

has

mashing

containing

19, U.

well

malt

starch

is well

Federal

The

barley,

the

the

and

as

barley,

as

However,

England,

product

entirely from

in

"worts*'

from

unmalted

barley

the

Just

malted

made

vinegars

is the

made

from

malted

becoming

vinegar.

were

extracted

of

is

America,

beer

or

best

in

of

vinegar

common

which

one

VINEGAR

MALT

but

vision pro-

other

cereals the

action

has

same

malted

of

barley. In

is

vinegar and

the

full

the

cereals

of

whose

dextro

rotatory

of

grams

has and

acid,

" "

"

"

"

barley

converted

contains

in

not

less

not

52

:v

of

been

centimeters

acetic

the

by

less

than

one

than two

"Malt

:

alcoholic

fermentations,

infusion

an

follows

as

made

acetous

starch

cubic

(100)

reads

product

subsequent

distillation,

is

standard

without malt

by

or

malt,

hundred four

(2)

(4) grams

of

solids

and

hundred

(100)

contains

not

acid

four

acid

vinegar for

to

65

(about

solid

the

so-called

is

gravity 1.057) of the British Worts

intended

although into

in

usually with A

will

less

The

best

from

malt

unaltered certain

Revenue

Act.

however,

considered

of

are

is

the

here, ducted con-

and

barley proportion

soluble

to

which

germinated

form

the

malt

barley (malt)

sugar

maltose

Various

nitrogenous

and

operation the

germinated

the

used.

prepared

are

the

dextrin.

during

ever,

barley

of

both

of

if

alone

dry malt

the

England

of

starch

of

seldom,

barley, during in the

barley malt

cent,

per

63

V

(specific

establishments

mixture

a

occur

whereby

65

vinegars of

diastase upon

terizing charac-

wort

fermentations

wort

alone

malt

ungerminated

acts

be

separate

about

mashing

enzyme

grams

ultimately converted

not

prepared

contain but

sion infu-

care.

properly

used,

need

vinegar

the

solution

maltose)

Inland

being

of

in

fermentation,

vinegar-yielding

the

as

capable

malt

beer

for

14.8

the

beer

acid

of

cent,

substances

standard

malt

acetic

of

per

to

which

of

of

ard) (stand-

original malt

close

malt

high-grade

30

to

the

contained

cent,

the

consideration

loss

a

equivalent

per

with

on

allowing for

c.c.) of

100

(per

less

not

legal requirements

yield, indicate

have

to

of

deci-normal

of

a

Calculations

generator

theoretical

into

go

and

beer.

vinegars, after in the

requires

connection

in

of

chemistry

vinegar

alkalinity/'

its

standard

one

milligrams

centimeters

is unnecessary

It

the

cubic

(4)

the*

of

(9)

and

(P2O5),

neutralize

to

nine

from

ash

centimeters

than

(0.2)

two-tenths

soluble

water

cubic

less

phosphoric than

the

ash, and

of

gram

than

less

not

other

mashing substances

and and

a

mentations fer-

stage,

(pep-

amides,

tones,

be, and

can

in part

wort,

of

the

by

operations

on

maltose

of

alcohol

would

maltose,

and

would

yield 4.64

This

parts

close

malt

with from

the

100 of

standard

9.1

cent,

per

above

statement

stock

alcohol

of

ot

standard

taining con-

alcohol.

of

weight)

worts

Both

weight

vinegar

(by

cent,

ide diox-

from

A

to

the

to

sion conver-

yeast.

theoretically.

alcoholic

prepared

the

by

contain

well

agrees

carbon

51

about

per

and

and

according

an

the

simultaneously,

obtained

is wort

malt of

go

then

of

zymase

enzyme

maltose*

the

of

alcohol

into

latter

the

off

enzyme-caused

two

and

(d-glucose),

dextrose

parts

should

drawn

the

conversion

First, the

changes:

of

principally of

consists

to

fermentation

alcoholic

The wort

liquid

the

mashing,

resulting from

tion addi-

the

to

or

practised.

be

not

(glucose)

sugars

infusion

wholly

barley, but

ungerminated

the

fermentable

or

substituted

are,

cereals

Other

formed.

are

frequently

for

of

etc.)

lish) (Eng-

beer

specific

gravity. One

120

hundred of

acetic

acid

fermentation,

and

parts

liquor thus acetic

cent,

per

acid

in

Analysis" English

brands

5.5 It

is

per

vinegar-making

*

into

Maltose

of

appears

that

of

cent., and

to

be

5.57

out

acid gar vine-

malt

pure

Organic well-known

writer

also

aged aver-

acid.

the

of

use

generators

originated in connection malt

holic alco-

average

three

by the

acetic

cent,

figure

"Commercial

analyzed

probable

manufacture

samples

rator gene-

strength

The

strength.

5.5 per

was

above would

Allen's

yields

well-regulated

a

the

fermented

strength of the eleven reported

in

alcohol

of

by weight

parts

vinegars; incapable

alcohol.

54

of

at

any

direct

in

with

the

rate

the

fermentat

ion

acetic

fermentation

conducted,

but

American

cider

value

the Co/s

at

of

the

the

over

Malt

vinegar

1.013 grams

than

cent.,

in

specific gravity

cider

practical

not

and

in

nitrogenous

above, it contains

Vinegar

Total

acid)

.

..

4

6

to

addition as

quently fre-

and

Samples).

(14

solids.*

little

a

dextrin.

and

Minimum.

(as acetic

as

matter,

phosphates

maltose

read

is

(but

Leach),

by

considerable

Malt

solids

of

from

purposes

be

can

vinegar

unconverted

Acidity

by

twigs, by which

centimeters

stated

as

explained

distributed

birch

proportion

in

containing

to

cubic

The

cents.

per

cation, acidifi-

of

therefore, for

100

per

higher

ranges

1.023;

to

per

bunches

times some-

the

complete

to

"

is effected.

oxidation

the

England,

liquor being repeatedly

the pumps

required

enhances

Hill-Evans

the

Worcester,

at

is

month

In

product.

in

than

rate

which

vinegar-making,

establishment a

slower

much

a

thus

practically always

is

Maximum.

Average.

2.88%

6.61%

5.60%

1.68

4.28

2.75

Nitrogen

0.095

0.120

0.102

Ash.t

0.22

0.57

0.44

0.057

0.180

0.080

0.001

0.012

Total

phos. in

P2O6

acid

Decinorraal for

ash

3.2

100

per

found

make

the

other

cereal and

in

other

than

fruit, is legitimately used.

To

etc.,

the

soluble

alkalinity, etc.,

are

mineral

of

that of

malt

inadvisable. 55

sary, neces-

course,

in waters

in

any

and

malt

dry

matter

greatly

seen

ash

the

is,

water

varies be

that

water,

from

wort

natural

the

quantity, it will to

which

in

products

wells,

mm.

have

original

as

$200

we

far

so

c.c.

"+1.7''V.

burning.

first vinegar

is the

vinegar

12.1

c.c.

+2.9"V.

after

fResidue only.

c.c.

samples

that

24.9

c.c.

+0.6''V.

considered

as

.

t

"Three

from

.

required

acid

"Grams

Malt

.

ash

soluble

Polarization.

tube.

(P2O5)

soluble

and

nature

requirements

vinegar Thus,

the

and use

its of

especially

water

a

would

tend

ash,

the

to

due

to

acid

in

rich

in

the

soluble

carbonates,

phoric phos-

the

and

might

ash

of

alkalinity

natural

reduce

the

(gypsunf5

salts

lime

rendered

be

tirely en-

insoluble. Federal

The

everything

Durity. of

A

malted

100

to

the

within

dextrorotatory to

ash of

requirement

dextrin.

c.c.

is

a

a

at

vinegar matter

violated

least

polariscopic

of

small

reading

ible, feas-

seem

derived

and

known

milligrams

90

would

the

by

vinegar

characteristic

comparatively

practically

for

are

malt

of

nitrogenous

cereal

vary

due

samples

on

nitrogen

as

total

except data

above

limits

standard

from

the

to

appears

range.

is

The

probably

PART

VIII"

AND

SPIRIT

SUGAR

VINEGARS

FROM are

of

cost

for

catsup,

Spirit

meat

vinegar,

it is

as

imply,

would acetic distilled of

mash

malted

molasses

vinegars,

sugar

acetic

solution The

of

Federal

standard

vinegar

specifies

acetous

fermentation

and

contains,

in

(20"C.), acid."

cubic

centimeters"

(by

In

for the

as

one

hundred less

than

corresponds which 67

undergone

or

honey. distilled

or

made

by

distilled

the

alcohol,

cubic

meters centi-

(4)

grams

"grams

per

very

by

fermented

closely

multiplied ^

true

directly

spirit

four

spirit vinegar

weight),

The

glucose,

(100)

stances, sub-

fermented

not

"product dilute

of

not

acetic

cent,

it

cereal

made

or

sugar,

spirit

fermented

alcoholic

an

the

alcoholic

have

of

name

from

from

are

grain

the

as

residues.

but

process,

(syrup)

tard, mus-

or

prepared

sugar

fermentation

prepared

alcoholic

an

however,

distillation

any

preparation

vinegar,

frequently

other

or

the

weak

otherwise

also

only

resulting

a

from

or

but

the

of

supposedly

gar vine-

called, is,

product

fermentation

the

etc.

variously

the

Spirit

and

distilled

or

come be-

products.

like

sauces,

vinegar,

hav"

they

practically

compounds

increase

steady

vinegars

pickling

for

condimental

of

is

instance,

used

now

the

commercial

important

very

vinegar,

fruit-juice

the

formation

derivation,

with

but

we

comparatively

are

their

concerns

as

composition;

in

per

consider

vinegars

the

standpoint

to

now

simple and

chemical

a

by

of 100 to

ten

gives

the

Us

in

measurement

grams

cubic

or

40

"grains";

be

45

"grains," and

"grains."

usual

vinegar

is

sold

"grains"

(9

per

being reduced addition

acetic

it would

be

criminal

9

prepared

The

dilution

of

apple vinegar

officially frowned be

to

should

why

legal

matter

from

solids"

cannot

the

apple

considered. 6

be

the

cent,

per

cided de-

recently

water

is

cent,

York

2 per 1.333

to

lower

courts)

;

naturally

to

similarly regarded?

be

valueless

a

rally natu-

a

4.5 per

or

of

4.5

to

the

to

is

New

addition

spirit vinegar of

4

the

by

the

reduction

of

(although

upon

not

prepared The

desired

the

to

4

naturally prepared

a

product

officiallyhow

retail

at

90

right here

vinegar

cent,

selling

spirit is

purposes,

know

to

100

strength by the

this dilution

per

before

strength

which

at

sufficient,and

interesting

proceeding

a

be

acid), the

table

For is

course,

would

desired

the

acid

of

manufacturers

acetic

to

cent,

per

would, cent,

per

the

cent,

water.

is 4

strength

by

later

of

cent,

per

10

4

Thus

circles.

cent,

per

acid

of

system

centimeters

4%

The

trade

in

use

100

per

"grain"

customary

only

of gummy

cent,

"apple

cent,

per

explanation

for

the

illogical exception. The

writer

vinegar acid,

has

containing it

and

is

characteristic southern that be

an

tested

probable

of

the

Europe acid

high

as

of

samples 12

as

if

the

cent,

per

acetic

strongly alcoholic

were

strength

as

utilized

in

high

15 per

as

spirit

genuine

the

acetic

bacteria wines

of

generators cent,

might

obtained.

The about

specific gravity

1.01, and

frequently The

in

of

spirit vinegar

addition

present

proportion

of

a

aldehyde

little unconverted

solids

polariscopic reading

to

is

always 58

averages

there

alcohol.

insignificant and zero.

The

is

the

natural

The

Federal

standards

vinegar," the and

subsequent starch

of and

sugar

contains

centimeters of

acetic

smells

and

of

proportion

fermented

solid

of

and

in

present of

the

The

of

small

unchanged like

The

glucose

ash

is

lime

mainly

the

of

result

a

as

before

light, both

salts

-process

manufacture. southwest

the

In

been

have

of

nutrients,

found

acid, for

small in

which, found

promote

"wine"

"mother

a

Vinegars juices than has

been

experiments

and

are

the

could

now

under

writer's. be

used

at

way

at

with

peratures, tem-

proper

vinegar is obtained. from A

other

gar vine-

good

very

from

fruit

prunes,

gar pineapple juice vine-

the the

manufacture 60

with

tion fermenta-

acetic

Northwest

at

The

properly

an

been

fermentation. available.

months

a

salts

off, mixed

grape.

making

the

cake, has

made

Probably in

yeast

honey be

honey

chemical

after

in the

made

tion solu-

inoculated

six

to

and

apple

dilute

racked

or

also

can

been

are

good

very

plant, it has

formulae then

four

from

and

certain

with

vinegar," and

of

of

a

potassium

alcoholic

vinegar,

good

some

is

the

to

from

deficiency in

a

rapid

a

acceptable

honey

yeast

proportion

conjunction

to

Several

add

to

to

nitrogen,

the

attempts

vinegar

a

Owing

honey.

advisable a

making

at

particularly

phosphoric

successful

several

made

solution

of

frequently

portion, and

polarized

concerns

inversion.

after

(4)

rotatory generally, it is strongly dextro-

solutions as

dextrin

cubic

four

starch.

consists

matter

glucose, particularly the glucose

than

vinegar

This

tions solu-

(100)

less

not

acid."

tastes

hundred

one

C),

of

is dextrorotatory,

glucose,

or

in

(20"

grams

fermentations

acetous

cose "glu-

a

alcoholic

by the

made

"product

for

provide

also

factory of generator of

a

client

process

honey

vine-

'

thereby

gar,

and

effecting

probably

also other

and

in fruit

new

of

manufacture

the

of

saving

great

a

pineapple is

There

vinegars.*

juice

time,

/

of

plenty

in

room

trade

circles

for

the

both

old

^

and

vinegars,

new

which

of

late

particularly years

have

of

vinegars

ity, qual-

difficulh

become

to

find.

*A

reports

vinegar,

Bureau on

using

of the

circular

Chemistry

manufacture

successful a

small

generator.

(No.

51), of

a

just peach

issued, juice

A

the

T

*^

in

industrial

revolution.

cupidity

of

the

brought the

by

same

of

are

which condemn

rightly,

carelessness have

supplying is

There

no

and

a

grades

have

old

that

any

for

catsup-making,

might

has

adjusted the

officially

the

tomato

leavings

abused

so

in

is

already

a

its

can-

believe

to

all that

is

right what

legitimate

clean,

commercially

and

dirtiness

that

curtailed

greatly

the

was

result

first

cheaper

and

themselves

the

become

farmer

toes toma-

product

the

for

the

of

canned

trained

from

who

batch

the

pulp

and

fixed

the and

sale

of be

may

interdicted.

sliced-off

skins,

trimmings" caimed

of

and

same

The

been

have

product

sort

gross

pulp.

both

the

the

for canners

given

a

Both

catsup.

however,

ner,

why

satisfactory

very

the

tomato

furnish

not

of

the

reason

should

of

might

that

but

filthiness

often

but

catsup

condemnation

and

been

of

ards stand-

inspection

by

wrongly,

grades

needed

have

never

sometimes

catsup

New

utilized

being

are

tions condiof

fruit.

bearing

now

an

and

undesirable

the

manufacturers

the

judgment

officials,

and

upon

of

midst

the

shortsightedness

The

canners

in

is

catsup

tomato

and

manufacture

the

moment

present

trade

CATSUP

TOMATO

IX"

PART

which are

tomatoes

illegitimate

habit

and

tops under

the

rejected can

of

in be

adding 62

pulp

the

so

the

of

name

the

adhering

to

"tomato

preparation

handled rotten

of

(and and

the

moldy

could

tomatoes

have

would

standpoint

with

molds,

of

presence

the

yeastr.,

and

in

the

material

raw

even

product

has

killed

from

an or

sup cat-

that

(?)

"filthy, decomposed

was

menting fer-

a

in

proof

by

cent inno-

used

as

the

when

sometimes

as

a

as

that

barrel

storage

being regarded

is

making,

the

such

process

for

methods,

coming

perhaps

fermentation

suited

bacteria, etc.,

factory

organisms,

such

cooking,

of

excess

sanitary

thickly infested

be

to

dirty canning

of

result

found

generally

so

whole

a

the

Instead, however,

cheap catsups. been

from

resulted, well

have

catsup

a

the

as

same

unobjectionable

and

tomato

the

much

pulp, analyzing

avoided), that

been

table vege-

matter."

Right

let

here

us

catsup

(instead of

excess

of

be

cannot

writer

the

effectually preserved said

As etc.,

that

the

dirty "trimmings," organisms clean

it would

well

should

be

This

be

methods it

pulp

be as

not

to

just

as

in

the

pulp

made

was

the

by

interdict

done,

abused 63

all

the If

a

practicable sale

the

by

of

such.

chemical

conclusions,

molds,

plentiful in whole

from

cooking. now

by microscopical

above

that

however,

that

yeasts,

inspection officials

is not

nature

demonstrated

be

can

can

and

killed

was

method.

molds,

notwithstanding

this

of

pulp

food

catsup

been

have

of

zoate ben-

paste

honorable

an

presence

being utilized by

are

evidence

as

by such

the

above,

of

analyze

to

upon

not

sealing will

filthiest tomato

the

and

factory

filthy canning

called

ever

was

acid

legal proportion

and

save,

tomato

should

hermetical

the

servative pre-

flavor*in

necessary)

and

that

stuff

preserve

benzoate

spices, acetic

for

Cooking

the

tomato

strong

responsible

methods.

a

otherwise

sugar

held

of

allows

that

that

say

yeasts,

tomato

product

as

etc.,

catsup and

may

from

come

old

legitimate catsup-making

Only data

recently have reliable of

excess

State it

determined

The

principal

drawn

although for,

(see Annual

unfair

and

by manufacturers so

that

is

being

nicknamed

25

former's

while

proposed, Being parts free

of

able the

the

of both

a

with

whole the

Connecticut

completeness. the

fibrous

kept

out

of

the

64

ising prom-

appear excess

is be

skin

true

Skin

catsup.

dry, salt and

a

strained

it should

pieces of

catsup

skin

of

Although,

them

on

analytical

ard logical, fair stand-

always

data Also

a

catsup.

are

Station

to

sugar-

recalculated

has

which

of

and

dry

a

other

detecting

tomato

seeds

that

of

different

Station

all)

the

standard

on

on

the

results

method

("trimmings") for

get

Experiment in

ing sell-

not!

data

writer

basis, the

basis

sugar-free

course,

back

(seventy- four

analyses

for

refer

would

to

as

taining con-

was

the

was

;

what

little sugar, with

the

up

so

Connecticut

pulp

latter's

tomato

proportions

another

comply

check

to

this

to

the

and

basis

items

would

product

added

syrup,"

very

a

allowed

selling

and

only

that,

sugar

"tomato

sugar,

and

tomato

more

the

was

a

cent,

per

for

maker

one

1910).

was was

widely different

in

if

catsup

made

was

of

most

for

proposed a

necticut Con-

faulty conclusions

the

in

salt

the data

the

to

Report

standard

allowance

no

for

added

the

credit

an

first

the

Station, where

reason

of

use

chemical

the

a

Experiment

was

the

tomato

faulty and

were

and

valuable

very

the

although

unfair,

proposed

of

to

as

data

this

an

chemical

enough

parts

and

"trimmings,"

standards itself is

had

we

judgments

interpretations of

constituting

process.

different

and

catsups

on

enable

to

fermentations

innocent

of the

out,

given below remembered are

found

mainly to

con-

10 per

about

stitute

5 per

about

of

cent,

the

seeds

and

tomato

cent.: TOMATOES. Per

cent.

v

f" '

Whole

Pulp.

fruit.

^

^

Skins.

Seeds.

4.37

8.62

6.46

18.56

1.44

0.64

8.62

10.30

2.93

2.98

2.84

2.26

2.37

2.26

3.15

2.91

2.00

1.37

8.31

9.64

0.46

0.22

1.75

1.93

Ash

0.42

0.41

0.48

0.44

oil Fatty "Protein"

0.27

0.09

0.11

3.38

0.85

0.65

0.97

3,89

solids

Total

solids Insoluble solids Soluble

Sugars Sugar-free

solids

fiber

Crude

".

data, calculated

above

The

dry basis, gives

a

ratios:

and

following results

the

to

Basis.)

(Water-free

TOMATOES

Per

cent.

"

-"

Whole

Soluble

solids

Sugars Sugar-free Crude

solids

fiber

82.32

43.96

17.93

54.23

62.14

48.76

23.18

45.77

37.86

51.24

76.82

27.09

15.38

6.08 11.33

9.61

oil

Insol.

6.18

in

solids

Ash

in

to

to

The are,

of

cannot

of

catsups

ratios

inclusion one

the

lation calcu-

above

dry basis

a

dry, salt and

that

pulp.

skins,

in

constituents

seen

fruit

14.5

ratios, for by calculating the

similar

whole

62.9

29.9

interest

similar

a

it will be

tomato

109.3

16.0

20.9

most

tomato

last three

catsup

to

46.7

.

of

data of

the

solids.

sugar-free

The

very

71.9

31.00

16.02

sugar-free 23.0

in

the

17.96

26.93

1.70

2,49

19.45

3.51

7.43

sugar-free

solids Fiber solids

82.07

67.05

10.53

"Protein"

Seeds.

66.04

Pulp. 17,68

Ash

Fatty

Skins.

32.95

fruit. solids

Insoluble

above

of the

ratios

while

find

to

the

skin"

the

fibrous

catsup.

The

("trimmings") true

skin

pulp

is also

following

65

the

useless as

by

concerns

ratio

catsups,

largely kept

recalculated

for

for

sugar-free solids duplicated in so-called

and

have

above

rendered

seeds,

expect

purity

given

three

course,

tomato

sugar-free basis

known

those

to

are

fiber

of

"core because out

analyses

of of

ten

known

catsups,

five

known

or

"trimmings,"

solids.

salt-free

ash

to

As

solids

The

to

and

sugar

at

defined

present

Agriculture),

is the

No

is there

nor

advisable

with

or

catchup) the

fresh, ripe

if the

but

by that

fixed

are

latter

to

been

against the

use

is

product

manufacturers,

some

and

make

to

sugar

instance, has

restriction

any

erly prop-

without

or

pulp, for

insist

to

Secretary

from

made

ards stand-

the

clean, sound,

impracticable

now

of

(ketchup

claimed

as

food

analytical limits

"trimmings,"

non-existent, be

of

if whole

clean

and

the

"trimmings"

of

Office

spices and

vinegar."

determine

of

solids

salt-free

product

pulp

with

tomatoes,

used,

of

ratio

the

in the Federal

"Catsup

clean, sound prepared

and

and

sugar

sold.

(Circular 19 of the of

of

dirtiness

the

to

the

the

of

value

and

reversal

from

mainly

made

be

particularly the

attributes

often

as

judged insoluble

salt-free

writer

be

show

ratio between

pulp goods, and

whole

to

sell, it

be

catsup

may

from

made

^

whole

the

(30)

nor

sixteen

than

(16)

thirty (30)

ash

of

cent,

per

(4)

The of

two

of

requirement

would

the

catsups

of

very

high

sells for

one

a

manufacturer

tomato,

by

the

above

with way,

fiber

sugar-free,

not

than

more

solids

not

salt-free less than

not

cent.

per

last

cent,

per

sugar-free,

solids; sugar-free, salt-free four

of

cent,

per

a

thirty

less than

not

gests sug-

such

solids; crude

solids; salt-free

salt- free

for

sixty (60)

than

sugar-free, salt-free

more

limits

solids

more

data

above

standard

Insoluble

cent,

per

the

:

The

only.

following

viz.

catsup,

of

pulp

tomato

can

afford

proposed

just

known rate to

the

on

standard

per

sell

a

pound, little This

border-line

throughout. 66

rejection

purity, but

if necessary.

less sugar is

the

cause

as

the more

brand, of

the

APPENDIX

Office United

of

States FOOD

the

Secretary

Department

of

INSPECTION

Agriculture.

DECISION

140. .

(Issued

Feb.

Labeling The

question a

of

Board

of

the

board

the

States.

given

Circular

accordance

made

of

vinegar,

alcoholic

and

juice

of

vinegar

subsequent

been 4.

of

Sugar

5. and

by

is

the

Spirit

of

starch

whose

has

made

refiner's

or

is

the

of

solutions

of

sirup. made

product

the

alcoholic

by

fermentations

by

alcoholic

the

of

solutions

of

glucose.

vinegar, by

made

cereals

and

distillation,

fermentations

acetous

or

sugar

alcoholic

by the

without

product

acetous

vinegar

Glucose

product

of

fermentations

made

or

the

sirup, molasses;

starch

by

made

product

malt.

vinegar

subsequent

6.

malt

barley

converted

sugar,

tations fermen-

acetous

the

acetous

fermentations,

subsequent

and

is

product

the

is

acetous

infusion

an

product

apples.

of

subsequent

in

are

the

is

vinegar,

vinegar,

grape

definitions

the

grapes.

Malt

3.

juice

ple peo-

follows:

subsequent

and

expressed

the

apple

the

Secretary, as

are

resent rep-

obtained

thus

the

of

These

vinegar,

alcoholic

the

IVine

2.

facts.

the cider

from

Office

19,

by

terms

that

conclusion

these

that

information

the

the

No.

with

Vinegar,

1.

the

reached

has

in

From

the

tailers re-

State

various

the

of

of

food

State

wholesalers,

believing

made,

was

understanding

general

those

study

a

given,

was

various

the

to

manufacturers, and

regulations

public hearing

A

this

given

has

Inspection

submitted

consumers,

and

Vinegars.

Drug

interested

and

of

and

questions

commissioners,

laws

of

consideration.

much

series

Food

1912.)

27,

distilled the

vinegar,

grain

vinegar,

fermentation

acetous

of

dilute

is

the tilled dis-

alcohol. Several raised

and

following Meaning

after

these

regarding

questions

investigation

definitions board

the

has

have reached

been the

conclusions:

of

the

term

"vinegar." 68

"

While

the

term

"vin^-

gar" wine,

etymological

its

in it

has

lish-speaking entirely

original word

"Second

long

the

as

of

piles

lime

in

used

practice

allowing

the

lost

has

without

product

opinion

the

a

by

secured

of

fermentation

in

whole

and

Vinegar from

soaking,

with

of called

solution

prepared Addition

of

cider,

wine,

water,

the

example,

fact

the

"diluted

to

that

the

naturally of

in

reduced

only

existing

between

same.

Diluted

vinegars

4

acetic

least

differ

of

in

or

to

other be

and

Act, added

misbranded

and

vinegar but

the

cal analyti-

the

acid

relations

remain

the of

strength

centimeters.

chemical

composition, the

contain

of

vinegar

no

ingredients

if

labeled

added

the

ous poison-

will with

tures mixof

meaning

deleterious

plainly

the

dilution,

the

to

kinds

if they

69

of

will

cubic

shown

different

within

compounds

are

Drugs

and

As

"

100

per

When

plainly

but

an

for

manufacture,

with

comply

have

with as,

strength,

ingredieats

must

flavor

acia

products;

acid

fact;

be

is

from

diluted

of

proportion

not

various

vinegars.

source,

thereof

Food

these

grams

Mixtures

in

undiluted

made

Dilution

the

will

product

strength."

must

is

it

material.

are

process

manner.

not

vinegars for

constants

the

be

must

this

this

acid

be

to

which

sound

indicate

ol

process

but

from

fruits,

made

tions fermenta-

vinegars

is diluted

ingredients

other

terial ma-

entitled

not

from

cent,

per

"

the

by

which

other

plainly

similar

a

sists con-

product

acetous

is

natural of

The

"

and

made

pomace

reduces,

amount

that

in

in

decomposed

material

When

product

the

label

which

product

chops,

from

and

juice

must

to

pressing,

then

designation,

stock

"

label

and

the

clean

the

or

which

pressing,"

and

obtained,

show

water.

added

is

water

be

and

a

stand

to

during

days,

filthy

further

dried

must

so

The

presses

"second

alcoholic

thus

to

The

produced.

the

products.

cores,

without

marked

immaterial

is

decomposed.

of

a

of

number

the

adulterated.

skins,

vinegar

plainly

of

subsequent

the

not

called

dried-apple

dried-apple

and

produces

part

therefore

from

juice

decomposed,

board

in

or-

is

the

number

a

and

the

that

from

ordinarily

is of

held

pomace

heated

what

is

fresh

for

vats

it becomes

held

Eng

in

it

used

acetous

preparing is

in

It

"

pomace

or

securing

at

when the

only

subsequent

pressings.''

pressings

so

States

United

and

meaning

and

significance

soul

juice.

apple

on

the

designates

alcoholic

in

In

only

suggests

broader

a

countries.

its

qualifying the

have

to

come

significance

the

not

be word

"compound," the

various

of boiled

Drugs

Act

be

adulterated

or

stained

in

vinegar,

a

the

the

harmless

labeled

by

dilute

distilled

find

free

its

free

with

a

plainly

the

visions pro-

molasses

molasses

be

gar vine-

however, vinegar

fit for

must

and

the

not

distilled

food

purposes

substances.

by diluting

made

product

for

intended

harmful

and

distilled

coloring

of

by lute di-

fermentation, of

mixtures,

when

mixture

distillation)

deleterious

and

product a

from

compound

must

The

The

"

alcoholic

purpose

used

"

example,

of

from

obtained

by

poses pur-

sold

and

impurities

tic ace-

food

der un-

the

distilling wood.

by

distillation

destructive

acid,"

The

"

is

not

of

vinegar

uct prod-

impure

wood,

nor

known

suitable

for

purposes.

Acid should acid

if

name.

"pyroligneous

food

the

vinegar

be

Product

as

some

fermentation

such

added

any

not

own

made

but

amount

diluted.

acid

must

with kind

particular

vinegars.

undergone

molasses

from

is

therefore

flavored

or

subsequent

vinegar;

for

The

Acetic

for

vinegar"

amount

acid

has

substantial

vinegar.

instance,

and

accordance

acetous

to

and

which

molasses

small

inferiority

misbranded

sugar

(obtained,

"molasses

a

in

and

submitting

molasses,

contain

be

-to

vinegar"

fermentation

and

held

of

wine of, there-

first

the

is

addition

the

or.

adulteration

imitation

be

not

alcohol

alcoholic

damage In

to

coated,

mixtures

or

artificially colored in

deemed

vinegar,

to

vinegar,

an

Food

law.

of

prepared

is not

of

inferiority

board,

etc.,

product. is

be

or

the

concealing

products

the

Mixture

a

of

"imitation of

of

imitation

will

of

The

"

powdered,

damage

cider,

types

shall

colored,

opinion

boiled

ingredients

vinegar

of

the

Products

prohibited.

of

proportions

matter.

product

a

whereby

purpose

such

coloring

mixed,

other

an

of

use

in

the

producing

or

and

names

and that

be

matters,

and

for

is

it

manner

and,

coloring

cider

provides if

concealed; of

the

ingredients.

Addition and

with

together

strengths contain

per

AH

"

(100)

hundred

one

Board

Secretary Washington,

D.

cubic

C.

of

R.

E

Food

12, 1912. 70

described

above of

grams

acetic

centimeters. W.

Agriculture.

Feb.

(4)

H.

WILSON,

JAMES

Approved:

of

products four

than

less

not

the

of

and

WILEY,

DOOLITTLE, Drug

Inspection.

REMARKS It will

be

given and

that

seen

preceding

interpreted in the the

in

unchanged

analytical limits

The

vinegar definitions

the

(Circular No.

19) standards

the sanction

Congress, which

has

of

in

but

not),

it has

which,

been

utilized Thus

ratio

considered

the

of lead

pentosans.

of

cider

contain a

from

couple of

of

account

on

shown

0.18

of

use

these

items

new

of

Chapman

in

been

found

the

cereal

proteids

decomposed

won

It has

been

rarely

vinegar

of

Both

skins).

and

tion require substantia-

exceptions.

natural shown

by the writer that

England)

not

to

glycerin, and

a

legitimate levorotatory polarization can to

number

figures suggesting

judgment

vinegar it has

by

cider

higher

(cores

of

prosecuted and

in

occasional

concerns

malt

(and

waste

being

are

glycerin value.

cent.,

non-sugar

been

cent,

been

pentosans

per

apple

as

In

low

a

the

that

exceed

have

cases

to

percentages

have

per

erly prop-

vinegars.

of

considerable

A

0.45

to

be

same,

and

vinegars

0.24

the

to

are

items

new

can

addition

in

number

glycerin and generator

of

by courts,

ash

the

(having decision

the above

legal judgment

vinegar,

solids and

official

are

number

a

ruled

the

in

cider

in

by

Federal

inspection practice

actual

being supplemented

decision.

the

in

given

as

main re-

pages

labeling

above

as

having

during the

natural

occur,

been

as

due pletely com-

fermentations

as

is usual.

In has

general the legal purity analysis of vinegars become

a

very

requiring

much

delicate

and

technique

intricate proposition, and

all

possible

experience.

Ilfiiv.OF SEP

r/.K::;iuAiV"

20

1912