rarely below standard strength in acid. A colored distilled vinegar is almost always very clear while good cider vinegars are generally somewhat turbid.

The best method of detecting added caramel is the use of Fuller's earth. This takes out the caramel and leaves the vinegar colorless.

Distilled vinegar is a water white liquid. Like all vinegars, it contains acetic acid, which is the principle that makes them sour. The more acid a vinegar contains the sourer it is and hence the greater its value. There is nothing unhealthful in distilled vinegar. Many people have a groundless prejudice against distilled vinegar; some because they think it contains injurious acids and others simply because it is cheap. Of course it does not contain any of the aroma derived from fruit and on that ground and that alone can it be classed as in any way inferior to cider vinegar made from clean ripe apples. Coloring distilled vinegar with caramel does not improve the flavor nor the appearance, but only results in making it look like something it is not, and in discoloring the cruets in which it is kept, a thing which pure distilled vinegar never does.

CORN SUGAR VINEGAR.*

Corn sugar vinegar is made from alcohol obtained from the fermentation of commercial dextrose or corn sugar. This vinegar is slightly colored and is dextro rotatory with polarized light. It is different from cider vinegar in this respect, which is slightly laevorotatory, and from distilled vinegar which is optically inactive.