... all kinds, Melons, Olives, Peaches, Apri- cots, Pine Apples Nectarines, Tamarinds, ... Butter, Oil, Vinegar, Wines, Cider, Perry, and Alcohol, i. e. Brandy, Rum, Gin, ...

... the juices of any of them as wine, cider, etc., till they have first ... juices of the grape, apple, pear, and indeed of any fruits or berries, ...

... by adding four and twenty gallons of new cider to three gallons of syrup made from the expressed juice of sweet apples. When thoroughly fermented, and kept for a few years, it becomes fit for use. " 5. Molasses and Water, also Vinegar and Water sweetened with sugar or molasses, form ...

... of granose, with 5 c.c., of strong cider vinegar, increased in weight 55.9 grams, or about one and five-sixths ounces. Thirty grams, or one ounce, of moist bread increased in weight 31.1 grams, or one ounce, 13 Thirty grams, or one ounce, of raw apple increased in weight 38.1 grams, or one ...

... and glutinous soup, and the custom of eating apple-sauce with pork, or ... wines, or of cider, to progress until the liquor becomes completely acid. ...

... pertartrate of potass, or cream of tartar. When vinegar is prepared from ... the odour of apple. When adulte- rated with sulphuric or muriatic acid, ...

... and glutinous soup, and the custom of eating apple-sauce with pork, or ... of wines, or of cider, to progress until the liquor be- comes completely ...

... for. You will see acres and acres of apples, pears, peaches, plums, ... or man- ufactured into vinegar. At the village Mr. A. Johnson keeps the ...

... of which is obvious by its neutralizing the acetic acid, thus generated. The ... the fer*- mentation of the juice of apples, or to retain a suffi- ciency to give ...

... glutinous soup, and the custom of eat- ing apple-sauce with pork, or cranberry- ... of wines, or of cider, to progress until the liquor be- comes completely ...