The Albany register. [volume] (Albany, Or.) 1868-18??, 1869-01-16
AGRICULTURAL.
CHAMPAGNE CIDER.

source, the following on the subject Of
Champagne Cider. The process of max
ing a good article of cider as free as posi-
bic from alcohlic influences, is so simple
that any one who has the apples can have
it in his family.
After the apples are crushed, press out
the juice, put it in a--clean cask and leave
out the bung. 1t will work without
anything being put in ; in four or FIVE days
draw it off and put into another clean
cask. Do this three or four times, al
lowing as many days between each
changing. It does not work well in
cloudy weather, and so must be left long
er. If it does not fine we'll, it will not
keep sweet To assist the fning, dis
solve six ounces of galatine for each
hogshead and mix; do this previous to
the last change of cask.
The quality of cider depends on the
quality of apples used. Two parts of
sour apples and one part sweet will make
good cider
Now observe, let there be no time
lost in the whole process, but allow suf-
fcient time to do it we'll. 1t is particles
of pulp left in the cider that causes it to
turn sour. To effect the proper clarity
ing and working, it will require four
changes of cask, that is if you want first
rate cider. Do not put any water in any
part of the process-having all juice.
After the last change the cider may
remain in the cask, bunged up, two or
three months. You then bottle off-lay
the bottles down in cold dark, cellar
some will burst, but then you must put up
with it. 1t will be fit to use during the
summer, when all parts of the work has
been well done. The bottled cider will
be equal to champagne, and will keep
sweet Some put brandy, rum, gin or
other spirits int does not preserve it.,
but only makes it intoxicating.
If you get pine apples very cheap, two
or three crushed up in hogshead of
juice will be great improvement. IF
you keep the cider in casks, be sure they
are sound and air tight, and very clean.
Wash out with cold water, and scald out
your cask, fumigate with rag of sulph ;
melt the sulpher, and then dip the rag
in piece about one foot square will be
sufficient for hogshead-light the rag
and then put it in the hogshead leave
out the spile peg only. This will de-
stroy all must or mill-dew, OF any other
lad taste in the cask.
APPLYING SALT TO PASTURES.
A writer in an exchange, in describ-
ing the manner in which he managed
his grass lands in England, gives the re-
suit of an application of salt upon those
places in pastures where the grass is re-
jected by stock. He says: "In Eng
land had several pieces of fine grass
land in my occupation, which had been
grazed time out of mind, and in some
places there was course grass, which the
stock rejected; so determined to make
these fields even and pleasing to the eye.
My first step was to have salt sowed on
the rough places, which had good effect
and caused the cattle to eat deal of it,
especially when sheep or horses followed
the cow stock. After two years I moved
these fields alternate years, grazing in
their stead fine old tract of land which
had been moved for an hundred years
without intermission, and the effect on
both was almost magical. The old NOW
ings gradually improved till more than
an extra ton of hay per acre was cut and
the rough places in the fields became SO
changed that it was difficult to find the
sight of former unsightliness
The suggestion of useing salt moder-
ateiy upon spots in pastures where the
grass is rejected by cattle, it strikes us,
is good one. AS to alternate cropping
and moving grass lands, we found the
practice generally prevailing among the
dalrymen of the west of England, and
from our observations, there is no doubt
the practice could be adyantageously fol-
lowed here.
A celebrated chemist says that thirty
pounds Of flesh, thirtyztwo pounds Of
blood, and sixty-two pounds Of bone con-
tain as much nitrogen as one thousand
pounds of farm manure and hence that
the carcass of dead horse is worth more
tnan ton OF the best farm-yard manure
Tor the purpose of vegetation.
Pegged boots, it is stated if onoas;e.,