conditions favourable, it is possible to obtain from an aqueous solution of 1 part honey to 8 of water, about 5 per cent. acetic acid. A suitable proportion will thus be 1 part honey to from 7 to 8 parts of water by weight.

When made in small quantities almost any open vessel will serve as a receptacle for the liquor, always excepting glazed or metal ones, in which vinegar must never be allowed to stand. Owing to the solvent effects of the acid, the liquor is, in these cases, liable to be injuriously contaminated.

The vessel used should be covered with muslin or cream cloth, to protect from insects, etc.

A small cask is also a convenient receptacle, but this should not be filled more than three parts full and the bung hole must be left open, protected with gauze or other coarse material.[3]

In due course, if left alone, alcoholic fermentation, by a natural process, will be set up; but I am inclined to think, from my own experience, that it is best to add, in the first instance, a small quantity of yeast. If, as sometimes happens, the fermentative action be too slow, putrefaction of a portion is liable to take place, and the vinegar is spoilt.

The acetic fermentation is accelerated by the addition of vinegar plant, and also by the presence from the commencement of a small quantity of vinegar.

A suitable temperature is 70 deg. Fah., or from that to 80 deg. Summer is therefore by far the best time for vinegar making, as this temperature is then easily obtainable, especially if the vessel be exposed to the heat of the sun.

At a little over 100 deg. Fah. the development of the acetic germ ceases, while below 68 deg. it is gradually arrested.

The length of time before the completion of the process varies according to circumstances. While usually, under completely favourable conditions, in from six to eight weeks sufficient acetification has taken place, not unfrequently a longer period is required.

When the proper degree of acetification is reached, the liquor should be strained, or, if in a cask, be racked into a fresh one, without tilting. Then fined with isinglass, or allowed to settle for a week or two, when it may be drawn off clear and bottled. It may subsequently require decanting and re-bottling.

The membrane or plant is useful for restarting the action, but it must not be allowed to remain for any length of time out of the liquor, or be exposed to a low temperature, or it will be injured.

The colour will at first be found to be quite light, but in course of time it will assume an amber shade and gradually darken with age. That this colouration may proceed as rapidly as possible, the vinegar should be bottled in light glass bottles, and exposed to the light.

Dilute acetic acid has been in general use from remote times.

The ancient Hebrews used it, as we know from the several allusions to it in the Old Testament. It is mentioned also in the New Testament. The Greeks and Romans, too, made use of it. It is frequently spoken of by classical writers, as Pliny, Livy, and others.

In our own times it is almost universally employed for culinary and preservative purposes, besides being largely used medicinally.

Vinegar is anti-scorbutic and anti-bilious. Largely diluted it forms a very refreshing