Holmes County Republican. [volume] (Millersburg, Holmes Co., O. [Ohio]) 1870-1895, 1870-09-15
Cider Vinegar.

As the season Tor Its manufac-
ture approaches a few remarks on
the subject may not come amiss.
A large quantity of what is bought
for vinegar is made out of diluted
acid, or a little mean whiskey
and molasses, which spurious az
ticle, though made largely at the
North, is incapable of preserving
pickles and such like; many a
housekeeper has found it to her
sorrow, and after some expense
and much labor, thrown away the
subject of many anxious cares.
All which might be easily preven-
ted by being careful to purchase
from respectable dealers; or, bet
ter still, from the producers,
thereby saving to themselves the
merchants commission, and be-
ing much more certain to obtain
it pure.
Most articles on the subject
give long and minute directions,
more calculated to puzzle than
to make plain.
Much has also been said about
crab apples alone being good for
vinegar, which is entirely without
foundation, and indeed it is much
to be doubted whether there is
any perceptible difference; and,
taking into consideration the
smaller yield the crab, it is far
less profitable, and therefore less
able to compete with the imita-
ton.
Upon the skin of the apple de-
pends, in a great measure, the
color of the vinegar, a red one
giving the darkest. Fifteen bush
els Of apples is good estimate for
making forty-five gallon cask,
unless the apples are very juicy.
Summer cider seems to succeed
very we'll in making vinegar.
Before trying it, | had always un-
derstoOd that none but what was
made in the fall would do SO;
that made in August was good
vinegar in March, while that in
the fall has not turned yet (June)
Expressing the juice is very
simple operation, which any one
knows how to do. So far, so easy.
The trouble of the unlucky pro-
ducer begins with putting it in
casks. Many a one has vowed to
have nothing more to do with it
his temper has been truly tried
by seeing the floor covered with
his choicest cider, which he had
been estimating at so much per
gallon truly in this case "exper-
fence is bitter" How, then, to
prevent it from leaking, is the
question of greatest interest. IfI
put in common oak barrels you
may count on losing from this
cause from one-third to one half
with certainty. Some persons
say that it is a little worm which
bores through the wood; GER
5ainly the worm is in the cider,
but whether it does the damage
IS very doubtful, at least in a
great many cases. In oak, the
cider will run along pores of the
wood and come out at the end of
he slaves: white pine heads are
40 better. If any one will drive
common oak stopper four or five
inches long into a barrel in the
ermenting state, he will soon see
how it comes out.
Walnut appears to be of too
lose a grain to permit the cider
% pass, if capable of being made
nto barrels would probably hold
without leaking. Casks, if kept
lnder ground or in damp place,
eem to leak more than if above,
md in dry one. A Aperson should
lave his casks far enough apart
o pass between them and inspect
hem all every few days. Cider
will draw out salt or any such
hing which the wood has alb
and therefore should not
'e putin such.-Farmers' Gazette