The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1877-01-04
FARM AND FIREsIDE.

IMPROVEMENT OF VARIETIEs.-Every
,roduct of the farm, however perfect in
is present condition, says the Christian
Union, is capable of further development.
The law of progress, SO Gle arly traced in
he animal kingdom, operates equally in
,he domain of vegetable life. The
progressive development, for example, of
barley or wheat from any given stock,
however inferior, until it eliminates. in
! type of higher value, is quite as simple,
if the right course is adopted, quite
certain as the production of a short
horn cow. valued at thousands of dollars,
from an original stock that scarcely paid
the cost of keeping.
1t is therefore always possible (by
giving due attention to the subject) to
increase the value and profit of farming
products by improving the quality and
that to an extent much greater than we
suspect.
In the case of fruits and some varie-
ties of vegetables this improvement has
already been remarkably demonstrated,
and the same enterprise, if applied to
other departments of farming, would
doubtless be rewarded with equal sue
cess.
As no plant or grain has yet reached
such perfection that it may not be
further improved, and as quality is al
ways an important element of market
price, it is simply amazing that farmers
have not given more attention to this
subject.
Every observing man knows what
marvels have been achieved by skill and
careful culture in the direction of fruits
and garden products, and there is GER
tainly no good reason why similar results
may not be reached in field crops, and,
especially in leading staples like wheat
and corn.
1t is true enough that the latter have
been at various times more or less i'm
proved, but no results thus far obtained
are sufficient to satisfy intelligent men
and practical farmers who have the
sagacity to perceive that higher posi-
bilities still remain.
In some of the products of the garden
and orchard the superior qualitie'
developed within the last few years have
seemed incredible. No man who COM
pares the later improvements of the
strawberry, the tomato, the squash and a
score of similar products that might be
named with the earlier stock from which
they emanated will venture to say that
the progress of our field crops has at all
kept pace with the other departments of
husbandry.
But this state of things, it is clear,
cannot always last. There are many
indications of a new and growing interest
in the subject. Public attention is
waking up and the future is full Of
promise. The men are probably now
living who will yet win the applause Of
their country, and of the world, by such
improved varieties of wheat, corn and
other food staples as to make them moi
only more remunerative to growers thar
ever before, but more acceptable il
quality, and lower in price to hungry
consumers throughout the world.
How CAN WE KEEP CIDER SWEET
Cider, or rather apple juice, cannot b
kept sweet as it comes from the press un
less it is removed to some place SO colo
that fermentation cannot be carried ON
This is only practical after the weathe
has become cold enough to freeze tina
portion of the liquid that is next to tn
inner surface of the barrel. By prope
management; cider, which is apple juic
that has passed through the alcoholic o
first fermentation, may be preserved 70
a long time without bacoming hard, o
passing into the second fermentation
If the people were willing to take a
much pains with apple juice as win
makers are with the juice of the grape
good cider would be as common as goo,
wine. But the tronble is, they are no
willing to take this amount of pain;
owing to the comparative cheapness q
cider. The following hints may be Q
some aid to those who wish to hav
really good cider: Remember that reall
good cider can only be made from good
sound, fully ripe, and ~good-favore
apples. Remember also, that the in
, purities in the form of pomace are tn
!. great cause of cider having a bad 1avol
, and of its becoming sour. Before tn
! apple juice is put in barrels at all it
) best to strain.it through flannel, and
would also be well to filter it throug
. sand or charcoal. During the process
fermentation the barrel should be keI
t full, and for the purpose of keeping
! supply to pour in a small quantit
should be kept in a separate vesse
t After the impurities and the bubbles
/ gas cease to pass out of the opening tt
bung should be inserted loosely for a fe
days, when it should be driven in plac
If the cider is intended for bottliHg
can remain in the barrel in which it W
fermented till spring. 1t is full bette
n however, to rack it off into anoth
barrel. one that has previously he
d liquor being preferred. If you have
new barrel, or one that has not co
tainedliquors, wash and scald it out, al
h then burn sulphur in it. This may
v done by melting sulphur in a suitab
vessel, drawing strips Of cotton clot
It through it, setting fire to one end, al
= letting them down into the bung-hol
l. If the cider is not to be bottled, it is tt
best way to draw it of, free from sed
ment, and put it in small kegs prepare
1t as above. Unless you want a strict
temperance cider, it will be beneficial
add some good brandy or other pu.
spirits. When you draw from the
. small kegs for use, close the vent tight
= as soon as your vessel is filled. By taki1
this pains a key of fielder will not becon
!. disagreeably hard beforeit is all used u
esnecia11v If IL is kent in a tolerah