THE PRODUCTION OF
Vinegar from Honey.
BY THE
REV. GERARD W. BANCKS, M.A.
FOURTH EDITION.
Entered at Stationers' Hall.
PERRY & SON, PRINTERS, DARTFORD,
AND 4. PAUL BAKEHOUSE COURT, LONDON, E.C.[Pg 2]
1905.[Pg 3]
THE PRODUCTION OF
VINEGAR from HONEY.
INEGAR, or dilute acetic acid, isproduced by a process of fermentationfrom certain vegetable substances.After alcoholic fermentation has takenplace there follows, under suitableconditions, a further decomposition, by meansof which the alcohol is converted into a morehighly oxidized body, acetic acid, with water asa by-product.[1]
These conditions require that the liquidshall contain alcohol, nitrogenous matter, andalkaline salts in certain proportions, and that itshall be in contact with the air, at a suitabletemperature, for a sufficient length of time.
The researches of Pasteur showed theprocess of oxidation to be due to a microscopicalfungus (mycoderma aceti), possessing the powerof condensing oxygen and conveying it tothe fermentable substance. This organism,which is a true bacterium, as the fermentationproceeds, forms a leathery membrane (slightlydiffering according to the substance fermenting)on the surface of the liquor, which constitutesthe so-called mother of vinegar, or vinegarplant.
The oxidation of alcohol into acetic acid canalso be performed independently of the organicagent. Finely divided platinum, for instance,is capable of effecting disintegration of thealcohol, and of placing it in immediate contactwith the oxygen of the atmosphere, thusaccomplishing the acetification.[Pg 5]
Vinegar, on the continent, is prepared fromweak or sour wine, hence its name (vin aigre.)In this country it is, to a large extent, producedfrom an infusion of malt, but considerablequantities of inferior quality are made from sourbeer, etc.
The vinegars thus produced, if properlypurified, and providing no injurious adulterantsare resorted to, are, for many purposes, almostall that can be desired; but for table use, forsauces and salads, where delicacy of flavouris appreciated, and for medicinal purposeswhere pureness and wholesomeness are essential,I venture to say that no vinegar can be comparedwith that produced from Honey.
In the first place it possesses a deliciousflavour and aroma, altogether lacking in theordinary vinegar.
Agreeableness of taste and smell are toa large extent dependent upon the substancefrom which the vinegar is manufactured, and itis impossible to supply these artificially.[Pg 6]
That the malt vinegar manufactured inthis country is conspicuously wanting in thesequalities must be a matter of general experience.
Moreover, owing to its great cheapness,acetic acid distilled from wood (besides beingemployed for pickling and other purposes, forwhich it is well adapted), diluted and treatedwith volatile oils, is every year superseding to alarger extent the vinegars in general use. Thatthis bears no comparison as regards the agreeablequalities, even with the ordinary vinegars,need