... made from cider and that instantaneously. 6. From Apple Cider.—As there are those who will not have any but cider vinegar, and have plenty of cider out of which ...

... the rotten apples, in all the season for apples; and which are made into cider and vinegar, for family use. Why don't they seize ...

... Many specimens of vinegar offered for sale as cider vinegar have not a drop of apple juice in them. Vinegar is itself an unwholesome ...

... the latter impedes the conversion of alcohol into vinegar. But cider made with such apples can never equal in quality that prepared at ...

... a cool salad. In this country the best vinegar is that obtained from apple-cider, as made by fanners; and its use is not only safe; but, also, if not taken too freely, beneficial. As to the manufactured vinegars so lai’gely consumed in city and town ...

... fermentation, is the one that turns cider to vinegar. Cider. The juice of apples when first pressed from the fruit, consists simply ...

... sugar; spirit and wood - little odor. Caramel and apple jelly are frequently added to imitate cider vinegar. Test for caramel as pre- viously given (?). Test ...

... fruit-juices are used in the manufacture of vinegar, mostly, however, those from apples (cider) and from grapes (wine). 332. Alcoholic Fermentation.—As ...

... arises by the fermentation, into acetic acid, or vinegar; but still splendid Cider may be made out of the more common apples, if the caution of the low temperature is ...

... hazard. For common drink, give a decoction of apples, milk and water, equal parts; wine whey, cider whey, vinegar whey, or barley water, acidulated with spirit of ...