oportion
of Honey
to Water.]

In the first place, we have to
determine the proper proportion of
honey to water.

Commercial Vinegar is required by law to
contain a minimum of 3 per cent. acetic acid.[2]

Proof Vinegar contains 5.4 per cent., with
a specific gravity of 1.006 to 1.019. For all
ordinary purposes this is a convenient strength
and first-class vinegars contain about this percentage.

Of course, the percentage of acetic acid is
dependent on a satisfactory alcoholic fermentation
and suitable conditions for the development
of the acetic germ; but, supposing the 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.

[Sidenote: Suitable
Receptacles.]

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]

[Sidenote: Starting
the Fermentation.]

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.

[Sidenote: Temperature.]

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.

[Sidenote: Duration
of
Process.]

The length of time before the comple