VINEGARS AND CATSUP

Interpretation of Standards, Analysis, EtcVinegar 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