000 02203cam a22003133u 4500
001 24510
003 UtSlPG
005 20260610133548.0
006 m
007 cr n
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040 _aUtSlPG
041 7 _aen
_2iso639-1
050 4 _aQD
_aTP
_aTX
100 1 _aBancks, Gerard W.,
_d1856-1934
245 1 4 _aThe Production of Vinegar from Honey
264 1 _aSalt Lake City, UT :
_bProject Gutenberg,
_c2008
300 _a1 online resource :
_bmultiple file formats
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
500 _aRelease date is 2008-02-04
508 _aProduced by The Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)
520 _a"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.)
534 _nOriginal publication data not identified
653 _aVinegar
653 _aHoney
856 4 0 _uhttps://www.gutenberg.org/ebooks/24510
999 _c65511
_d65511