he ground of wholesomeness honey
vinegar is to be preferred.~

It has been clearly ascertained that large
quantities of vinegar sold in this country contain
injurious adulterants and impurities. Many
samples, upon analysis, have been found to
include a considerable percentage of sulphuric
acid, or nitric acid, added either as a preservative
or to increase the acidity. Others have contained,
as the results of carelessness in manufacture,
such poisonous ingredients as copper, arsenic,
and lead. Little wonder that disagreeable
consequences so often follow the taking of
vinegar, even in small quantities!

Immunity from these impurities and
adulterants, producing as they so frequently
do injurious effects, especially in the case of
invalids, is surely greatly to be desired, and
every possible improvement, either in respect
of the material employed or in the process of
manufacture of so important an article of consumption,
surely deserves to receive the most
careful attention.

MODE OF PRODUCTION.

If honey and water in proper proportions
be exposed to the atmosphere, at a suitable
temperature, for a sufficient length of time,
acetic fermentation will in due course ensue.
At the same time, to obtain the best results,
careful attention must be given to certain
details, and various precautions taken. The
alcoholic ferment must be carried on under
suitable conditions, in order that it may be
complete. The temperature must be neither
too high, nor too low. Suitable and sufficient
nutrient material also for the ferment germ must
be present; that is a proper proportion of nitrogenous
matter, together with certain inorganic
salts, which may be added in the form of a little
ammonium phosphate and potassium tartrate.

The acetic fermentation which follows must
also be regulated with due care, and not allowed
to continue longer than necessary, or deterioration
of the liquor will take place with a gradual
loss of acidity.

The fining also of the liquor must be carefully
attended to, in order to render it perfectly
clear and bright.

And finally, it is only when the alcoholic
and acetic fermentations have been effected, in a
completely satisfactory manner, and the vinegar
stored for a sufficiently long period under the
most suitable conditions, that the ripening
process is effected, without which it will be
found lacking in that agreeable flavour and
aroma which are its special characteristics.

[Sidenote: Pr