Fayetteville observer. [volume] (Fayetteville, Tenn.) 1850-1966, 1851-07-01
/ &Rs farner.
How to Make Vinegar.

There are a great many notions
among our farmers about making
vinegar The grand old plan waste
put out cider or water and nolasses
IN cask to the sun, and expose il
to that luminary with bottle in the
bung-holo. There are still as many
ideas entertained about making yin
egar as there are about making soft
soap, and luck is frequently held to
be the umpire who decides whether
it will be. vinegar or not.
The reason why cider or other
flaid mixtures change their nature
and become vinegar, is owing to a
transformation Of the particles, and
then a separation Of one or more.
and combination Of others. The
oxygen Of the atmosphere, although
1T is not n bw as was once believed to
be the only acidfier, still it is the
great one, and vinegar is formed by
the cider parting with its ,carbonic
acid gas, which it cannot do with alb
sorbing oxygen. The reasonable
way, then, tc make vinegar rapidly
and surely, is to expose the cider as
much as possible. to the atmosphere
The new way, and what is supposed
by many to be patent way, to make
vinegar, is to let the cider.percolate
over a very exposed surface This
is the way they make it in the vim
egar mandatory The apartment
where it is made is freely exposed to
the'air, and is Kept at temperature
Of about GO degrees. The cider is
left to run in small streams into
troughs with bottoms full of small
holes; then from that over fine wood
shayings; and let these be fully ex-
posed to the air. and resting on a
Slated bottom made Of clean boards
or lathes, below which the vessel for
receiving it should be placed. Vim
egar can be made from molasses and
water, grapes, cornstall1s, beet roots,
and many other substances, b y this
process, iii a few days. Cider, how
ever, makes the btst.vinegar. Many
notifications Of the above plan may
he resorted to, the grand secret be-
ing Abe exposure Of liquids to be
changed into vinegar in layers OF
strata t. the oxygen of the atmos-
phere. There is not farmer but
with cask, an Old tub, and a few
6havings, could make good vinegar
in onetffth of the period now re-
quired by the common plans in use
for that purpose. In those vinegar
factqnes introduced here by french
men, the plans aloHted are those we
have narrated Sc}catfc american.
Horn DIsrENPER.-Fa Farmers are gen
orally aware of the fact that cattle
once. attacked with The horn distem-
per are subject to similar attacks
every succeeding winter or spring
I have found hy experience that a
dose of SCOT and salt given occasion
ally. with a little 4 pirits Of turn entine
between the horns, Will prevent an
attack.
BLAck Lie Many calves. are
lost every year / y this disease. It
is generally bell b. led to be caused by.
II change Of feed in the spring. |.
have kept a largo number of calves
Tor several winters past, and have
never had one affected by this dis
ease. 1 raise large quantity Of
roots, principally sugar beet) and
feed them during the winter to my
young stock. In the spring the
change is not SO great as if they had
been kepton dry food during the
winter, and | think calves fed partly
on roots during the winter will not
be troubled with black leg
Many Of our cows have been at
tackled with a disease soon after
calying. For a short time they ap-I
bear well, but soon arc taken with an
inilammatbry, disease, as IS supposed,
and most thus attacked die, unless
speedily helped. The best remedy
we have found is tablespoonful Of
saltpetre, dissolved in pint of whis-
key. This remedy is quite success
ful.
MANAGEMENT OF A Cow WITH Her
FIRST CALF. Thee is much com
mon sense SO much true philosophy
Ia tAe following, that We feel it to be-
@ug duty 10 commend it warmly to-
favor
SIr. woodward says q have found
that young COWS, the FIRST year they
give mix, may be made, with careful