Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1871-11-22

county, Pennsylvania, while harvesting
some old Lancaster red wheat, noticed
three beautiful heads of smooth wheat.
He took these heads home, and in the
fall sowed the wheat on spot where
brush heap had been burned. The
following summer he harvested half
pint In 1864 his crop filed basket,
and in 1865 he had nineteen sheaves.
Mr.. Fultz then parted with bushel of
the wheat to Mr.. Christian Detwe1ler,
who sowed it along the northwestern
side of an old orchard, where it
was partly smothered with snow
drifts and shaded by APP
pie trees. In the harvest of
1866 it was pronounced scarcely worth
sowing" but when thrashed it was
found to yield better than the favorite
Lancaster red. Mr.. Detweiler again
tried it, and the next year, from about
three acres of sandy land, he harvested
81 bushels of prime clean wheat; and
the following year, from Ii bushels
sown on nine acres, he harvested 800
bushels. The yield with other parties
has been 80 to 35 bushels to the acre
The highest yield reported is by Mr.
Emanuel Kauffman-180 bushels on
four acres. This wheat makes an in,
different show above ground in the fall
and early spring, but it makes up when
harvest comes by its splendid straw,
fine heads of wheat, and plump grains.
Pasteur's Mode of Preparing Vinegar.
The researches of Pasteur, in regard
to the microscopic growths that effect
the silk-worm, the vine, wine &C., are
well known to our readers; but they
may not be so familiar with one Of
his many important practical applica-
tons of the science to the ecOnomi-
cal manufacture of an excellent quality
Of vinegar. His method has been
practiced in an extensive establishment
in Orleans, France, for some time past,
under his direction, although it is but
recently that the details Of the process
have been known. The apparatus en-
ployed consists of as many tubs, hold
ing about thirty gallons each, as can
conveniently be accommodated in one
room kept heated to temperature Of
seventy to eighty degrees. These are
| filed with mixtuse of vinegar and
wine, and the V negar fangus is planted,
or sown, upon the surface. This is an
application of the fact, established by
Pasteur, that the conversion of
wine into vinegar is caused
by the development in the
liquid of the so-called vinegar fungus,
or NycoderHaa Gcetj. This planting
or sowing Is accomplished by the use
of thin wooden spatulas, previously
moistened to prevent adhesion, and
then laid on the liquid covered by the
| fungus, so as take off thin layer, and
afterwards i1nmersing this carefully in
the unchanged liquid, and stirring
round so as to carry the fungus to the
! bottom. This soon rises to the surface,
about eighteen hours. With the de-
yelopment of the plant the manufacture
begins, accompanied by a considerably
concOmltant development Of heat. In
the course OF nine or ten days, and
sometimes in eight, the entire liquid is
transformed into vinegar, the compile
zion Of the operation being shown by
the tearing apart of the fungus layer,
and its falling to the bottom. The
vinegar. which by this time has become
cold, is drawn off through an opening
near the bottom OF the tub; ninety
five parts Of vinegar being obtainable
from one hundred parts of
the wine. When the vinegar is drawn
off the tubs are to be well scrubbed
out with clean water, so as to be entir-
" free from all particles of fungus :.
they are then ready for new mixture
OF wine and vinegar The advantage
of this method consists in it's simplici-
~ and in the, ease with wich the work
can be prosecuted; the first results
being obtained in ten days, and the
whole completed IN twelve or fourteen
In the Old methods it was
necessary to add very large
proportion Of vinegar to the wine in
order to transform small quantity of
the latter, so that from one hundred
quarts only nine quarts of vinegar were
furnished weekly; while by the new
method nine and half quarts can be
furnished daily, or sixty-six in week,
being seven times as much as by the
old method In consequence of the
more rapid preparation by the new
process, the new vinegar is less aromat-
ic when completed, but very soon ac-
quires this Important quality.