The Production of Vinegar from Honey (Classic Reprint) PDF Download
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Author: Gerard W. Bancks
Publisher: Forgotten Books
ISBN: 9780331650297
Category : Science
Languages : en
Pages : 24
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Book Description
Excerpt from The Production of Vinegar From Honey These conditions require that the liquid shall contain alcohol, nitrogenous matter, and alkaline salts in certain proportions, and that it shall be in contact with the air, at a suitable temperature fora sufficient length of time. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Gerard W. Bancks
Publisher: Forgotten Books
ISBN: 9780331650297
Category : Science
Languages : en
Pages : 24
Get Book Here
Book Description
Excerpt from The Production of Vinegar From Honey These conditions require that the liquid shall contain alcohol, nitrogenous matter, and alkaline salts in certain proportions, and that it shall be in contact with the air, at a suitable temperature fora sufficient length of time. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Gerard W. Bancks
Publisher: Legare Street Press
ISBN: 9781016129077
Category : History
Languages : en
Pages : 0
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Gerard W. Bancks
Publisher:
ISBN:
Category : Vinegar
Languages : en
Pages : 15
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Book Description
Author: Gerard W. Bancks
Publisher:
ISBN:
Category : Honey
Languages : en
Pages : 24
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Book Description
Author: Gerard W. Bancks
Publisher:
ISBN: 9781294999997
Category :
Languages : en
Pages : 20
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Gerard W. Bancks
Publisher: Nabu Press
ISBN: 9781293754047
Category :
Languages : en
Pages : 20
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Book Description
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Author: Charles Mayer Wetherill
Publisher: Forgotten Books
ISBN: 9780428359577
Category : Science
Languages : en
Pages : 304
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Book Description
Excerpt from The Manufacture of Vinegar: Its Theory and Practice, With Especial Reference to the Quick Process This book was written to fill a void in the American literature of its subject. It is true, that the modern vine gar process is no longer novel, and that a great part of the contents of this work may be found scattered over the several treatises of pure and applied chemistry; but on the other hand, there is no concise reliable American work accessible to the inexperienced or practised vinegar manu facturer, in which he can find what information is needful for carrying out his process to the best advantage. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Bettina Malle
Publisher:
ISBN: 9781943015023
Category : Vinegar
Languages : en
Pages : 0
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Book Description
With the help of this book, it is now possible for anyone to produce very high-quality vingar at home at a relatively low cost.
Author: R. O. Brooks
Publisher: Forgotten Books
ISBN: 9780656697083
Category : Science
Languages : en
Pages : 74
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Book Description
Excerpt from Vinegars and Catsup: Interpretation of Standards, Analysis, Etc Vinegar is essentially a dilute solution of acetic acid, but it must be remembered that it is the product of a definite fermentation, con taining appreciable quantities of certain solid and liquid substances derived from the material thus fermented, and that a solution of acetic acid (as purchased in the chemical market) re duced to proper strength can only be considered as an imitation spirit vinegar, at the best. And as an imitation of a good spirit vinegar it would be a very poor makeshift. The constituents other than acetic acid which are present, as well as the characteristic flavor, etc., of a true vinegar depend, of course, upon the nature of the material-which has been fer mented into vinegar. The four principal vine gars in use at present are: Wine vinegar, result ing from the alcoholic and subsequent acetous fermentations of grape juice; cider vinegar from properly fermented pure apple cider; maltvinegar from the alcoholic and subsequent acetous fermentation of an undistilled infusion of barley malt or cereals whose starch has been converted by maIn some countries a certain vinegar is often so extensively used, or was so exclusively used originally, as to restrict the simple term, vine gar, to that particular variety, as, for example, malt vinegar in England, or wine vinegar in Continental Europe. In the United States the only vinegar known for years was cider vinegar, and among food inspection authorities it has always been customary to hold that when the consumer simply asks for vinegar, cider vine gar is called for and should be furnished by the dealer. Thus the Federal food standards (cir cular 19, Office of Secretary, U. S. Department of Agriculture) restricts the single term vinegar to indicate cider vinegar. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: William Vere Cruess
Publisher: Forgotten Books
ISBN: 9780266798477
Category : House & Home
Languages : en
Pages : 28
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Book Description
Excerpt from Home and Farm Preparation of Vinegar The bottled Vinegar may be pasteurized by heating the bottles in water in a tank or tub to a temperature of from 140° F to 150° F until the contents of the bottles reach 140° F. This requires about 30 minutes at 140° to 150° F. This method of pasteurization is discussed more fully in Circular 31314 and Extension Circular Pasteurization also may be accomplished by heating the vinegar in bulk to 140° F, cooling to 7 0° F, and then bottling. Pasteuriza tion is usually not practiced except in large factory-scale operations. It is usually dispensed with in the farm-scale manufacture. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
