fermenting)
on the surface of the liquor, which constitutes
the so-called mother of vinegar, or vinegar
plant.

The oxidation of alcohol into acetic acid can
also be performed independently of the organic
agent. Finely divided platinum, for instance,
is capable of effecting disintegration of the
alcohol, and of placing it in immediate contact
with the oxygen of the atmosphere, thus
accomplishing the acetification.

Vinegar, on the continent, is prepared from
weak or sour wine, hence its name (~vin aigre.~)
In this country it is, to a large extent, produced
from an infusion of malt, but considerable
quantities of inferior quality are made from sour
beer, etc.

The vinegars thus produced, if properly
purified, and providing no injurious adulterants
are resorted to, are, for many purposes, almost
all that can be desired; but for table use, for
sauces and salads, where delicacy of flavour
is appreciated, and for medicinal purposes
where pureness and wholesomeness are essential,
I venture to say that no vinegar can be compared
with that produced from +Honey+.

~In the first place it possesses a delicious
flavour and aroma, altogether lacking in the
ordinary vinegar.~

Agreeableness of taste and smell are to
a large extent dependent upon the substance
from which the vinegar is manufactured, and it
is impossible to supply these artificially.

That the malt vinegar manufactured in
this country is conspicuously wanting in these
qualities must be a matter of general experience.

Moreover, owing to its great cheapness,
acetic acid distilled from wood (besides being
employed for pickling and other purposes, for
which it is well adapted), diluted and treated
with volatile oils, is every year superseding to a
larger extent the vinegars in general use. That
this bears no comparison as regards the agreeable
qualities, even with the ordinary vinegars,
need scarcely be pointed out.

On the other hand, +Honey+, of all saccharine
substances, containing as it does all the essentials
for harmonious bouquet and flavour, is the one
~par excellence~, from which we might expect to
produce an ideal vinegar. The result is found
amply to justify the anticipation, and that its
superiority in this respect will be duly appreciated
by the connoisseur in salads and condiments goes
without saying; but, indeed, so marked is this
distinction that I venture to think it would be
readily admitted by all who gave it a trial.

~On t