Canadian grocer July-December 1908 . Eng. No. 1—A Fermenting and Clarify-ing Room for Vinegar. factory. Latterly, however, by reasonof the development of the industry andthe scientific attention given (o it, thisidea has largely disappeared and Can-adian products are now competing suc-cessfully with almost eve^-y importedline. The engravings shown herewith givea remarkably good idea of the modernand sanitary methods employed in thebest Canadian factories in the manu-facture of vinegar, pickles, jams, etc. Making Vinegar. In making vinegar for pickles, etc.,it has been found that a blend of whi
Canadian grocer July-December 1908 . Eng. No. 1—A Fermenting and Clarify-ing Room for Vinegar. factory. Latterly, however, by reasonof the development of the industry andthe scientific attention given (o it, thisidea has largely disappeared and Can-adian products are now competing suc-cessfully with almost eve^-y importedline. The engravings shown herewith givea remarkably good idea of the modernand sanitary methods employed in thebest Canadian factories in the manu-facture of vinegar, pickles, jams, etc. Making Vinegar. In making vinegar for pickles, etc.,it has been found that a blend of whitewine and malt varieties brings out themost delicate flavor. An idea of howthe vinegar is fermented and clarifiedmay be obtained from engraving No. 1,where the long rows of deep woodenvats, are seen in which the process takesplace. Engraving No. 2 shows the larger vatsin a bonded warehouse where the vine-gars are matured. It might be interesting to note thatfor a pickling brine the best resultshave been found to come from a mix-t
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