this at 70° F. 4 gallons of yeast are added, and stirred for about 10 minutes. It is then allowed to stand for 2 days, and afterwards put into tubs, covered with canvas and placed in a dark room, which is maintained at a warm even temperature by means of a stove or stoves. The tubs are left thus until the wort is converted into vinegar, the process being usually completed in about 3 weeks, although it can be hastened by adding a small quantity of grape skins or crushed raisins. Vinegar is also produced by inducing long fermentation in poor qualities of wines. Cider can also be converted into vinegar by admitting air into the barrels containing it, and inducing prolonged fermentation. The acid developed during fermentation is known as "acetic," except that derived from the distillation of wood, which is "pyroligenous acid." This latter variety is somewhat deficient in flavour, but it is perfectly wholesome, and being cheap is largely employed by those who make pickles in large quantities.
Store Sauces may be broadly divided into two classes. The first series comprise such well-known liquid sauces as Worcester, ketchup, etc., which have a basis of vinegar and water, while the second class includes tomato, anchovy and other thick sauces.