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The Production of Vinegar From Honey

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Vinegar, even in small quantities !
Immunity from these impurities and adulterants, producing as they so frequently do injurious effects, especially in the case of invalids, is surely greatly to be desired, and every possible improvement, either in respect of the material employed or in the process of manufacture of so important an article of con- sumption, surely deserves to receive the most careful attention.
MODE OF PRODUCTION.
If honey and water in proper proportions be exposed to the atmos
...phere, at a suitable temperature, for a sufficient length of time, acetic fermentation will in due course ensue. At the same time, to obtain the best results, careful attention must be given to certain details, and various precautions taken. The alcoholic ferment must be carried on under suitable conditions, in order that it may be complete. The temperature must be neither too high, nor too low. Suitable and sufficient nutrient material also for the ferment germ must be present ; that is a proper proportion of nitro- genous matter, together with certain inorganic salts, which may be added in the form of a little ammonium phosphate and potassium tartrate.

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