Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1873-10-23

better-havo made a fair article in one
wear. ago is necessary to make it of
first quality, possessing the color, ripe
ness and richness which belongs only
to the best vinegar. Mere sour COM
pounds are no more vinegar than is all
gold that glitters. 1t should have a
pleasant taste. feel warm to the lips,
and appear stronger as it is held to
tho mouth-mucll that is sold in the
market being tho reverse, having
harsh sour taste ut first, with a little
strength afterwartl, and upon being
exposed to the mir for day or two be-
coming fat and insipid, which will not
happen when properly made.
Gool casks are needed. Fresh. liq-
nor casks arc tho best. Those used
for linseed oil are good, if cleaned
enough to prevent film of oil rising
on tho surface, which will keep the mir
from coming in contact, preventing its
turning, and impart an oily taste to
it's contents. From the substantial
manner in which these casks are made,
they arc more durable aud less liable
to leakage than other kinds. They
should DO filled not more than three
fourths full, for two reasons: one,
that if moro than this is put in, when
frozen they will run over aud the best
portion be lost; the other, a larger
surface will be exposed to the air,
which is the most important agent in
turning cider into vinegar. Even if
carefully selected, some casks will not
make vinegar; from something about
the cask or its previous contents, it is
impossible. Such casks will do to
store cider, in years of plenty, until
wanted. Failures result from this. Ii
a disagreeable taste is impaired from
any cause, rendering the vinegar unfit
for family use, it may be sold for me-
chanical purposes. .,.
A warm situation is the most favor.
able: a loft near the roof being Ms good
a place as any. We put ON. glass
roof few years ago, which has proved
very satisfactory. With cider thus
treated, allowed to stand two, or bet
ter, three years, We have never had any
difficulty in making first.rate article,
which does not spoil in the purchasers
hands. We have made our pickles for
years by simply putting cucumbers Us
taken from the vines into a vessel
filled with vinegar without any other
preparation-have never failed in hay
ing the best of pickles. Have known
people to use three different vinegars
with the most careful preparation, and
have them spoil for all that.
Cider, exposed under favorable cir
stances, will undergo three different
lamentations: First the vinous,
which fits it for. use as beverage.
Second, the acetic, which makes vine.
gar much ofthe so.called vinegar fails
in this respect, being sold before the
second fermentation has taken place,
or before it is fully accomplished.
When it is fully completed good vine-
gar is the result. In this state it will
contain myriads of animalcules, which
are the life of the vinegar. The third
is the putrid fermentation. 1t will be-
come fiat like water, emitting a most
offensive odor, with muddy sediment
in the bottom. Many persons have
had cask of fine vinegar, and upon
leaving it for a couple of months, have
been much disappointed to find 1t
worthless, with no more strength than
water. The cause of tins is, that the
vinegar remains good so long as there
is life.sustaining food for the little
animals; when they die from want of
food the vinegar is ruined. This may
he prevented by putting in q small
quantity of cider from time to time; in
this way it may be kept for an indefi-
hite PERIOD.