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Vinegar, Adulteration Of

The principal adulterations of vinegar are: dilution with water; the addition of sulphuric acid; the substitution of pyroligncous for acetic acid; the use of burnt sugar as a colouring agent; and occasionally the addition of acrid substances, as chillies and grains of Paradise. It is a curious fact that, although the vinegar maker obtains his malt vinegar without colour, he is obliged to add burnt sugar to colour it, in order to satisfy the public taste. This is a harmless addition, but it is one of those things which illustrate a feature in the adulteration of food, and that is, that a great deal of it is done to please the public taste.