n a closed vessel for three
days, and stir occasionally. Strain through
flannel without squeezing, and to 1 pint of
liquor put 1-1/4 lb. of honey. Boil for ten
minutes, skim, and bottle when cold.

* * * * *

One great advantage in using honey vinegar
is that, being quite free from sulphuric or nitric
acid, it does not stain silver or table linen.

* * * * *

[Footnote 1: C_2H_6O + O_2 = H_2O + C_2H_4O_2
Alcohol + Oxygen = Water + Acetic Acid.

The proportions of the chemical constituents of Acetic Acid are as
follows:--Carbon 46.83, Oxygen 46.82, Hydrogen 6.35.]

[Footnote 2: It is frequently found to contain less, the acetic being often
replaced by other and injurious acids.]

[Footnote 3: The process here described has reference only to the production
of the vinegar in small quantities. It is impossible to produce
it on a large scale with any degree of success without the
employment of artificial heat and with special apparatus.]

* * * * *

BY THE

REV. GERARD W. BANCKS, M.A.

"A WORLD BENEATH THE WATERS."

OR

"MERMAN'S COUNTRY."

With 44 original illustrations by Crow.
Cloth, gilt 3/6.

CASSELL AND CO.

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"THE PRODUCTION OF VINEGAR FROM HONEY."

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