A General Treatise on the Manufacture of Vinegar: by Hippolyte Dussauce

By Hippolyte Dussauce

This booklet used to be initially released sooner than 1923, and represents a duplicate of a huge old paintings, holding an identical layout because the unique paintings. whereas a few publishers have opted to observe OCR (optical personality acceptance) know-how to the method, we think this results in sub-optimal effects (frequent typographical blunders, unusual characters and complicated formatting) and doesn't thoroughly guard the old personality of the unique artifact. We think this paintings is culturally very important in its unique archival shape. whereas we attempt to effectively fresh and digitally increase the unique paintings, there are sometimes circumstances the place imperfections reminiscent of blurred or lacking pages, terrible images or errant marks can have been brought because of both the standard of the unique paintings or the scanning procedure itself. regardless of those occasional imperfections, we now have introduced it again into print as a part of our ongoing worldwide booklet upkeep dedication, offering consumers with entry to the absolute best ancient reprints. We have fun with your knowing of those occasional imperfections, and truly desire you get pleasure from seeing the publication in a structure as shut as attainable to that meant through the unique writer.

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That. like a new Prometheus, the chemist has found the secrets of nature, and vies with her in many circumstances. More, his genius enables him to discover the means of creating where nature cannot imitate him. Indeed, the transformation of substances one into the other is a play for him. According to his will, he changes starch into gum, gum into sugar, sugar into alcohol, alcohol into ether, and this latter into car· buretted hydrogen and water. From an inert substance he gives birth to a series of bodies having precious properties; thus, from a piece of wood he can extract illuminating gas; sugar, which sweetens our food; vinegar, which flavors it; and charcoal, which can cook it.

Gums may be divided into three species:- ELEMENTARY PRINCIPLES. 49 1. Gum-arabic or arahin. 2. The gum of our indigenous fruit-trees, or cel·asin. 3. Gum-tragacanth, the essential principle of which has been called bassorin. Iodine does not color gums when they are pure, and when gum-tragacanth assumes a blue tinge, it is due to the presence of a. small quantity of starch. It is not our purpose to study the different gums; we have mentioned them, as they oecu py the middle rank between amylaceous matter and sugars.

As soon as the fermentation begins, the saccharine substance is gradually decomposed, the liquor becomes muddy, carbonic acid gas is produced, which carries with it the parts of the ferment which rise to the surface in the form of a scum. which again falls to the bottom of the liquitl, and is raised anew by the carbonic acid gas. This tumultuous movement diminishes after a time, the liquid gradually becomes clear, and takes a vinous and an acid taste. When the disengagement of the carbonic acid gas stops.

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