The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1874-10-06

highest prices. and we were satisfied, from
years OF observation, that those who /
were compelled to sell early, realized. tax
Ing one year with another, the highest
prices tor their ernin.- We noticed that |
when from any cause whatever there /
was Sudden rise in wheat. they who
were able to hold Were resolved no i
to seel till it had reached the top
price and frequently, just before it reached |
that price, IL suddenly fell far below the l
point from which it started snrits spasmofiic /
advance Ii farmers, could ALWAYS know |
with accuracy jps The amount of old grain |
and sour lett over and tbetrue condition |
at the crops all over the world, SO bat they
might be able to judge of Sha ratio of sepply /
iocemand, they would he prepared to deciue /
whether the early market is W hat bought to /
or not; but so long IS there are grain |
soc euiators ali over the world trying to bear |
the market bysexaggerated statements of |
the amount of the cid crop left over in |
tbe great grain centers of the world, and |
With over estimates of the new crop |
they are left withouA a reliable guide. |
There was time when spectators were
able 10 subsid3ze almost the entire press, and |
procure such crop statements as should suit |
their own interests and misleas2 the farmers |
but the time for that, we trust, is rapidly
passing by and the lime rapidly approach
ing, when the intelligent farmer snail be
quite as we3l informed upon the prospective
condition of crops and markets as any other
| class. Waen the farmer shall have become
thoroughly informed upon all Questions
liable To affect the prices be will be a great
deal better prepared TO decide when to sell
| his crops than he has heen or is now.
| Perhaps we may lay IL down as a general
rule, that when the last years crop has been
generally a short one and the present one
| Il abund ant, the early market will be the
best; but when the last one was abundant,
| and the current one is short, the later mar
| ket will be higher We have generally done
quite as we'll TO tbresh and prepare our grain
for market as soon as We conveniently could,
anu. when prepared, to sell il, and we do not
| know that we can give any better advice to
Others Il Am. Rural Home.
| VINEGAR MAKINa.-A part of this lesson
by writer for the Tribune may be used by
levery one who makes only a small quantity
of vinegar for home use. The directions are
vinegar. always of equal quality, and makes
a business OF 1t every season, can get double
as much as ano; her that either makes poor
article, or makes good article, but only
makes it irregularly. For vinegar, the
apples chosen must he sound; no decayed
or bitter-rotted or wormy apples should be
used, except for second quality. But If no
, second quality Is made, it Is better to feed
! damaged apples to hogs or cows than to mix
them with good ones. Else the whole of the
vinegar is interior, and the good
fruit does not count in the least.
As the juice comes from the press
liz should be strained and then stored
i'm open watts or hogsheads elevated six feet
! above the ground, or placed upon an upper
, floor. Here it Is allowed to fermeDt and be-
come hard or acid The pulp which remains
, in the liquid settles to the bottom. A tap
I | or faucet is inserted few incnes above the
bottom. This is turned so that small
: stream slowly drops or trickles down an in
clined board from the faucet into the bung-
. hole of cask placed upon a lower tier or on
| a lnWQr flor There ar fQnf-at holes
, bored in the heads of these casks-one
at the center and one a few inches from
: the lower chine. When these casks are
filed, the open bungholes are covered with
e fine gauze to exclude dust and flies. and the
{ faucet at the center is made to discharge q
y small stream or a few drops, as before, into
an open tub of sufficient capacity to hold
half a barrel. There is then no possibility o.
u any overflow or waste from the tubs or watts
v From these the vinegar is poured into casks
o of still older Vinegar, which have beer
treated in the same way. None of these
: casks can be drained OF more than half thei
q contents, and if the newer vinegar he poured
: in gently through long funnel or pipe, thu
a sediment at the bottom is never disturbed
y | If by any cause the sediment is disturbed
# the vinegar is a long time in clearing, or il
q never so bright again as before. The tenn
# perature of the storage-room should be KEEP
n up as high as possible, and as much air al
mitted as possible. The oxidation sour
!, ing of the arple-juice takes place more rap
u ipiy as the temperature is higher and the ac
9 cess of fresh air more abundant. Their
is no better place for a vinegar room a
70 this season than a good open sheC
% with a southern exposure, lott over
granary or hay shed, the roof of which il
. well exposed to the sun. When the wealth
:, er becomes cold and the winter is about t,
Is set in, the vinegar should be removed to
IS cellar where it will not freeze. A very i'm
. portant thing to be remembered in maxim,
~ vinegar is that the addition of water to ex
NJ hausled pomace or to poor cider can neve
q result in making an article fit even for do
: nestle use, much less for sale. / would ais
81 remark that "pure cider'' vinegar is readil,
d sold at very remunerative price, and tn,
a man who once sells lot of good vinegar
= can ALWAYS feel sure of disposing of what b