A Practical Treatise on the Manufacture of Vinegar and Acetates, Cider, and Fruit-wines; Preservation of Fruits and Vegetables by Canning and Evaporation ...

Front Cover
William Theodore Brannt
H.C. Baird & Company, 1889 - 463 pages
 

Contents

CHAPTER V
50
Percentage of water in the shavings which has to be replaced in the ordi
53
Modification of the disk with illustration The tilting trough with
61
Determination of sugar
66
CHAPTER VII
68
17
70
Regulation of the automatic contrivance Mode of working with
72
The principal reason advanced for the use of a current of air from above
74
Schulzes ventilating apparatus with illustrations Description
75
Objections to the terrace system
83
The siphon barrel described and illustrated
90
75
96
Induction of the operation with artificially raised vinegar ferment
99
Dr DenisDumonts directions for bottling eider
100
33
107
Calculation for finding the number of gallons of water which have to
109
Constitution of fusel oil in spirits of wine from grain Oenanthic ether
115
Number of groups of generators for continuous work Process of opera
121
34
130
Conditions favorable and unfavorable for the existence of vinegar eels
131
Disturbances due to vinegar lice vinegar mites Appearance of vine
137
35
138
Michaeliss rotary vinegar generator
143
38
145
41
151
The most suitable variety of malt for the preparation of vinegar
155
80
157
Acetic acid Glacial acetic acid Properties of acetic acid Peculiar
158
Preparation and preservation of solution of ammonia to be used as test
162
Contrivance for making cider vinegar described by S E Todd
164
188
165
Aromatized vinegar Manner of dissolving volatile oils in vinegar
170
77
173
Difference of winevinegar from the ordinary varieties Faulty methods
182
Calculation of the quantity of acetic acid present in the vinegar
197
Sulphuric acid Hydrochloric acid Nitric acid
212
Decomposition of wood at a higher temperature Cause of the decom
219
Quantity of charcoal obtained at various temperatures Influence of
227
Glacial acetic acid Melsens method of preparing glacial acetic acid
265
Barium acetate Mode of obtaining acetone from barium acetate
271
Mode of preparing pure neutral ferric acetate
277
Boiling of winevinegar Old French method of manufacturing wine
278
Quantity of oxygen consumed in the formation of vinegar
285
PART II
299
Results of chemical researches into the changes which fruits undergo
304
44
307
81
308
Pectous substances Gum and vegetable mucilage
310
CHAPTER XXVI
316
Arrangement of the generators The best form of the generator with
317
406
327
CHAPTER XXVII
329
Modern French method of preparing winevinegar Defects of the
349
Various methods of preparing strawberrywine
361
Preparation of fruit for preserving Preservation of fine table pears
373
Apparatus for the expulsion of air by heating the cans Cleansing
382
The kettle A kettle much used in American preserving establishments
395
Evaporating establishments about Rochester N Y Value of the
401
Undesirable phenomena which may appear in the conversion of wine
404
108
419
Method of drying fruit in the oven practised in central England and
420
Moutarde aux épices Moutarde aromatisée English mustard
426
which indicates the specific gravity of mixtures of alcohol
433
109
435
Specific gravity of various woods Content of ash in wood Average
446
173
447
Properties of metapectine Action and constitution of pectase Pec
448
to Oechsles aerometer for must Table XII to Massonfours
451
Choice of the varieties of apples for the manufacture of cider
459
OPERATIONS IN A VINEGAR FACTORY
461
Farmers cider press illustrated and described Extra power
464
Variation in the dimensions of the generators Disadvantages of small
466
337
470
Cause of an alteration in the bottled vinegar and how remedied Prep
471
Manner of obtaining acetic acid from strong vinegar Steins method
473
Preparation of winevinegar from lees for household purposes
478

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