Manuals of food : food / Albert J. Bernays.

  • Albert Bernays
Date:
[1876?]
Catalogue details

Licence: Public Domain Mark

Credit: Manuals of food : food / Albert J. Bernays. Source: Wellcome Collection.

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    the air in casks partly filled with the pressed husks of grapes. From time to time the liquid is drawn out from below, air supplies its place, the husks become warm by absorbing oxygen, which they give up to the alcohol, when the wine is again poured into the cask. This process is repeated until the vinegar is made; its strength may be increased by the addition of more or less brandy to the wine. Free access of air, a temperature not below 24° C., and exposure of a large surface of liquid, are the chief conditions of success. 97. Acetic acid is a clear, colourless liquid, which crystallizes below 15° C. in colourless scales. In this condition it blisters the skin ; but ordinary vinegar only contains about 5 per cent, of acetic acid, and is then possessed of a pleasant, sour taste. In small quantities good vinegar promotes digestion, serves to fiavour food, and to excite the nerves of taste. 98. Acetic acid is contained in wines, but tartaric acid is the chief acid; and then, not as tartaric acid, but as a salt of potassium, the so-called “cream of tartar.” This salt has an acid taste, and is but little soluble in water. In alcohol it is even less soluble, so that it is found collected as a crust in the wine-casks. From cream of tartar, all the tartaric acid of commerce is produced. As this cream of tartar is very digestible, a wholesome drink for summer use may be prepared by dissolving a drachm in one pint of water, sweetening according to taste, and flavouring with lemon. (If the drinking-water should be of doubtful character, it is better to use boiled water for the manufacture of this drink.) [Tartabic Acid, C^H„Oo, is also the sour principle of tamarinds and pine-apples. When pure, it forms clear, colourless crystals, very soluble in water, and possessed of a sour taste. It is employed in making D