Alcoholic liquids such as wine, apple cider, beer, rice wine, or malt extract, as well as sugary liquids like grape juice, can serve as the basis for vinegar production. For the production of malt vinegar, a grain mash, preferably made from malted barley, is first ground and mixed with hot water. Through enzymatic processes during this mashing, amylose is converted into malt sugar (maltose) and glucose (glucose). Other types of sugars are also produced in the process. This volume provides a detailed description of the production of vinegar, sugar, starch, as well as butter and cheese making, along with the production of starch gum and starch sugar. Illustrated with over 100 black-and-white images. Reprint of the original edition from 1867.