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

better-have made d. fair ardle In one
year. lAge is necessary to make il of
frat quality, possessing tho coloA 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. It should have
pleasant taste. feel warm to the lips,
and appear stronger as it is held to
the mouth-muoh that is sold in tho
market being the reverse, having o.
harsh sour taste Mt first, with little
strength afterward. and upon being
exposed TO the air for a day or two b.
coming Aat and insipid, which will not
happen when properly made.
Good casks are needed. Fresh liq-
uor casks are the best. Those used
for ipseed oil are good, if cleaned
enough to prevent Aim OF oil rising
on the surface, which will keep the air
from coming in contact, preventing it's
turning, and impart an; oily taste TO
its contents. From the substantial
manner in which these casks are made,
they are more durable and less liable
to leakage than other kinds, They
should be filled not more than three.
fourths full, for two reasons: one,
that if more than this is put in, when
frozen they will run over and the best
portion be lost; the other, Q larger
surface will be exposed to the air,
which is the most important agent in
turning cider into vinegar. Even il
carefully selected, some casks will not
make vinegar; from something about
the cask or its previous contents, It fs
impossible. Such caaks will do. to
store cider, in yesrs of plenty, until
wanted Failures result from tkis. II
10 disagreeable taste is impaired from
any cause, rendering the vinegar unfit
for family use, it may be sold for me-
ohsnical purposes. 'i:;'r -; !
A warm situation il the most favor.
able; loft near the roof being ~ good
. place a. any. We put Oh 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 = tirst.rate article,
which does not spoilin1the purchasers
hands. We have made our pickles for
years by simply putting oucumbers as
taken from the vines into vessel
filed with vinegar without any other
prepsration-have never failed in hav-
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 tho
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 animaloules, which
are the life of the vinegar. The third
is the putrid fermentation. 1t will be-
come flat like water, emitting q most
offensive odor, with muddy sediment
in the bottom. Many persons have
had cask of fine vinegar, and upon
leaving it for couple of months, have
been much disappointed to find 1t
worthless, with no more strength than
water: The cauee OF this is, that the
vinegar remains good 50. long as there
is DEMONSTRATING food for the little
animals; when they die from want Of
food the vinegar is ruined. This may
be prevented by putting in small |
quantity of cider from time to time; in
this way it may be kept for an indefi~ |
nite per1Od. ;.