. American bee journal. Bee culture; Bees. May, 1908. American Vae Journal enough to be detected with the naked eye, if the vinegar is placed in a very thin bottle or vial in a strong light. This eel is not to be found ni vinegar made by the distillation of wood, or in any other of the unhealthy and dangerous substitutes sold for vinegar, bo those of my lady readers who may shudder at the idea of swallowing alive a num- ber of eels in salad will rest assured that it is better to use viiie?ar contain- ing these live "fishes" than the other kind, unless perchance it has been pre- pared
. American bee journal. Bee culture; Bees. May, 1908. American Vae Journal enough to be detected with the naked eye, if the vinegar is placed in a very thin bottle or vial in a strong light. This eel is not to be found ni vinegar made by the distillation of wood, or in any other of the unhealthy and dangerous substitutes sold for vinegar, bo those of my lady readers who may shudder at the idea of swallowing alive a num- ber of eels in salad will rest assured that it is better to use viiie?ar contain- ing these live "fishes" than the other kind, unless perchance it has been pre- pared according to Pasteur's methods. This anguillula is, by Pasteur, consid- ered as another vinegar disease, because they absorb the oxygen and prevent the further acetification of vinegar. The next disease is the formation of the "vinegar-mother," a gelatinous, vis- cous substance formed out of the vine- gar, and which continues to grow as the vinegar gets older. Yet in spite of all these diseases, good vinegar, well bunged after it is formed, may be kept for years. It is said that in certain countries, especially in the wine-producing regions, vinegar is kept good for half a century. It must be borne in mind that vinegar was orig- inally made of sour wine only—"vin- aigree" shortened into "; The vinegar made of honey has the advan- tage of being almost colorless, and of not retaining the peculiar flavor of ap- ples or grapes which that made of these fruits plainly exhibits. But how are we to prevent the ex- istence of all these diseases? In the first place, as mentioned in a previous article, the vinegar must be properly made, by using the proper quantity of honey and permitting it to ferment thor- oughly, changing first into alcohol, then into vinegar. After the vinegar is thor- oughly made, Pasteur indicates a very simple method to prevent any further changes. It is the same as indicated by him to prevent the souring or decaying of wine
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Keywords: ., bo, bookcentury1800, bookdecade1860, booksubjectbees, bookyear1861
