acetous

• “Having known Miss Hamilton for most of his life, he told Hay he had watched her pass from “the sweetness of natural womanhood … through the acetous fermentation of belated virginity into the hard cider of middle age.””

  Simon & Schuster: The Five of Hearts

• “But, apart from decomposition, there may be, and very usually is, a generation of gas within the stomach, from the acetous fermentation of vegetable matter (or within other cavities from other causes), sufficient to induce a distension which will bring the body to the surface.”

  The Mystery of Marie Roget

• “It cannot be kept; acetous fermentation sets in at once, and presently it coagulates and corrupts.”

  Two Trips to Gorilla Land and the Cataracts of the Congo

• “I am of this opinion, because the acid can only be formed at the expense of a little of the spirit, which is one of the principles of the acetous acid.”

  The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain

• “And this is not all: corroded by the acetous acid, they are full of small holes, particularly in the cap, where all the vapors collect themselves, as in a reservoir.”

  The Art of Making Whiskey So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain

• “To make vinegar, the wine or beer is made to undergo a second fermentation, called the _acid_ or _acetous_ fermentation; the first which the vegetable juice had to undergo, in order to convert it into wine or beer, being called the _vinous_ fermentation.”

  A Catechism of Familiar Things; Their History, and the Events Which Led to Their Discovery. With a Short Explanation of Some of the Principal Natural Phenomena. For the Use of Schools and Families. Enlarged and Revised Edition.

• “As in summer the solution of tan is disposed to run into the vinous fermentation, and, of course, from that into the acetous, and have its principal changed, no more of the solution of tan should be prepared in the summer season than is wanted for immediate use.”

  The American Practical Brewer and Tanner

• “Putridity, from the avolation of its products, promotes levity, and that in proportion as its increase surpasses that of the general acid; and it is not until the action of the acetous becomes languid, that the putrid process gains the ascendency, when it is then difficult to overcome.”

  The American Practical Brewer and Tanner

• “Hence spontaneous fermentation, vinous, acetous, and putrefactive, is the natural decomposition of animal and vegetable matters, to which a certain degree of fluidity is necessary; for where vegetable and animal substances are dry, as sugar and glue for instance, and are kept so, no fermentation of any kind succeeds.”

  The American Practical Brewer and Tanner

• “The tendency of the acetous process of fermentation, is to involve or entangle the hydrogen and carbon of the fermented fluid, with a greater proportion of oxygen, into vinegar, which is uninflammable.”

  The American Practical Brewer and Tanner

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