Show vinegar from unripe fruit unripe fruit especially apples and pears peara aa ad is well known is much used in the manufacture of vinegar but tho the process usually adopted is defective detective in many important points we therefore give for the benefit of our read readers ors Org the substance of bf an aa article from Gra egers manuel of vinegar making just published in germany which may perhaps hi aps serve a useful purpose the prin prina cipal fault of the old process consists in throwing away the pulp after the juices are expressed As ah this however contains A large percentage of starch excellently adapted for conversion into vinegar it is necessary to prepare the fruit so as to save this portion of its sub stance with this object it is to be grated exactly as potatoes are prepared in the manufacture of starch and the pill pulp I 1 passed through a pretty fine sieve or through through a coarse and open meshel meshed meshed cloth there is thus nothing left behind but the proper or cellulose all the starch matter having been paused passed through the belve selve with the juice julee j ulce nice this is next to be diluted with water in proportion to the quantity of liy lly matter thus obtained and the whole is then placed in a clean copper kettle one or two per cent of concentrated sill suii sulphuric acid being added and heated long enough to transform the starch into grape sugar the sulphuric acid is to be neutralized by means of carbonate of lime the gypsum or the sulphate of lime thus produced allowed to settle and the liquid to become clear and then poured oot oft this liquid is to bo be left for fermentation to take tarke plade place either with or without the use of yeast A liquid having eight or ten per cent of sugar can easily be made to have four tour our or five per cent of alcohol after fermentation which by its subsequent acidification will yield a five to six per cent cente of acetic acid |