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203
It will be seen that among these samples of "vinegar"
sold in St. James's, some were little more than one-third the
strength of others. Thereupon the question arose, "What
is vinegar?" What percentage of acetic acid should the
consumer get when he buys "vinegar?" So far as I could
discover, these questions had never been legally determined.
Vinegar is sold as malt vinegar, or wine vinegar
Malt vinegar should be made by the fermentation of malt
liquor, wine vinegar by the fermentation of wine. But,
as almost all the "brandy" now sold is made from potatoes
instead of being made from grapes, so acetic acid is largely
made by the destructive distillation of wood, and such acetic
acid is indistinguishable, chemically or dietetically, from the
acetic acid which is formed by fermentation in malt or wine
vinegars. Such acetic acid (pyroligneous acid) is largely used
in the manufacture or fortification of vinegars, and, if pure and
skilfully flavoured, I am not aware that it would be in any
way inferior for table use or for the making of pickles. In
examining vinegars for the protection of the consumer, the
other questions to be settled are the presence of poisonous
substances, such as lead, and the presence of mineral acids in
place of acetic acid.
By the Vinegar Act (58 Geo. III., cap. 65):—
"Proof vinegar is such strength of acetous acid that
100 parts by weight will neutralise 14.5 parts by
weight of crystallised carbonate of soda."
Proof Vinegar thus defined contains 6 per cent. of real
acetic or acetous acid (C2 H4 O2).
Upon the plea that vinegar made by the acetous fermentation
of saccharine or alcoholic liquors would not keep, the