Gerard W. Bancks

“ The vinegars thus produced, if properly purified, and providing no injurious adulterants are resorted to, are, for many purposes, almost all that can be desired; but for table use, for sauces and salads, where delicacy of flavour is appreciated, and for medicinal purposes where pureness and wholesomeness are essential, I venture to say that no vinegar can be compared with that produced from Honey. ”

“ If honey and water in proper proportions be exposed to the atmosphere, at a suitable temperature, for a sufficient length of time, acetic fermentation will in due course ensue. At the same time, to obtain the best results, careful attention must be given to certain details, and various precautions taken. The alcoholic ferment must be carried on under suitable conditions, in order that it may be complete. The temperature must be neither too high, nor too low. ”

“ This organism, which is a true bacterium, as the fermentation proceeds, forms a leathery membrane (slightly differing according to the substance fermenting) on the surface of the liquor, which constitutes the so-called mother of vinegar, or vinegar plant.
The oxidation of alcohol into acetic acid can also be performed independently of the organic agent. Finely divided platinum, for instance, is capable of effecting disintegration of the alcohol, and of placing it in immediate contact with the oxygen of the atmosphere, thus accomplishing the acetification. ”