The Production of Vinegar from Honey by Gerard W. Bancks

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Author Bancks, Gerard W., 1856-1934
Title The Production of Vinegar from Honey
Note Reading ease score: 53.2 (10th to 12th grade). Somewhat difficult to read.
Credits Produced by The Online Distributed Proofreading Team at
http: //www.pgdp.net (This file was produced from images
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Summary "The Production of Vinegar from Honey" by Gerard W. Bancks is a scientific publication that was likely written in the early 20th century. The book explores the process of creating vinegar from honey, detailing the fermentation techniques and optimal conditions needed to produce a high-quality product. Highlighting the advantages of honey vinegar, Bancks argues for its superior flavor and wholesomeness compared to other commercially available vinegars. In the book, Bancks elaborates on the fundamental principles of fermentation, emphasizing the necessity of achieving alcoholic and acetic fermentation under specific conditions. He describes the proper proportions of honey to water, the suitable temperature ranges, and the vital nutrients required for the fermentation process. Additionally, the author addresses the importance of avoiding harmful adulterants common in commercial vinegars, positioning honey vinegar as a healthier alternative. Beyond the technical aspects, the book serves as both a guide and a persuasive argument for the culinary and medicinal benefits of vinegar crafted from honey. (This is an automatically generated summary.)
Language English
LoC Class QD: Science: Chemistry
LoC Class TP: Technology: Chemical technology
LoC Class TX: Technology: Home economics
Subject Vinegar
Subject Honey
Category Text
EBook-No. 24510
Release Date
Copyright Status Public domain in the USA.
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