Ingredients
- 99 cheap chocolates are mixed
- two potent factors at work upon these fermented matters to produce this acetific
- one hand
Directions
Cheap chocolates are mixed with lower grade cocoas, farina, sugar, etc., making goods coarse and of poor flavour.
Dessicated Cocoanut. Buy it unsweetened. Sugar costs 100 per cent, less, therefore add it yourself.
Cream of Tartar (K HC4H406) is a concrete saline, which separates from wines after full fermentation, encrusting sides of vessels with whitish grey and red crystals. The quality of it depends upon the amount of refinement it undergoes by filtration and crystallization. The crude crystal is purified, and the value of the product depends largely upon the amount of impurity taken out or left in. Like flour, sugar, cloth, and hun- dreds of other things, cream of tartar depends for its quality upon the amount of money and labour expended upon its puri- fying process. It dissolves very slowly, and therefore the gas evolved in the goods goes on until the goods in the oven are nearly baked.
Tartaric Acid (H2C4H406) is also another grape acid deposited from wine. It occurs in the form of acid tartrate of potash. It is very quickly dissolved when in presence of moisture.
Citric Acid is separated mostly as an article of commerce from lemons. It is also found in many fruits, gooseberries, etc. It is a vegetable acid like tartaric. Citric is a very wholesome acid.
Acetic Acid (C2H302H) is a constituent of many organic bodies, and is one of the results of the decomposition and oxidation of almost all organic substances.
The acetification of fermented matter — matter which has undergone vinous fermentation, and wherein alcoholic fermenta- tion has occurred — is readily attained by an exposure to the air of the fermentations at a slightly elevated temperature.
There are two potent factors at work upon these fermented matters to produce this acetification, namely, ist, an organism named mycoderma vini, which by its functions assists to produce this decomposition, and after assimilating some of the matter excretes acid ; and 2nd, also by the oxidation of the alcohol by the oxygen of the air. There is no doubt that in very sour bread both of these forces have been at work, and although there is no doubt that the various acetous, lactic, vinous, butyric, and mucic fermentations are largely due to the work of organ- isms, there is also no doubt that acetic acid can be produced solely by the oxidation of alcohol.
On the one hand, it has been demonstrated that upon adding small quantities of ammonium phosphate to furnish N and