Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1879-11-13
Farm ann houstbolo.
T..esa. Lak.c..

to insure the usual products OF cider.
When Understandable apples bear a. good
q price a. they do this year, OF course
no one will think OF grinding them up
Tor cider, but there are sill large guam
titles of seedlings and other inferior
apples grown tina; farmers are at los
how to dispose Of IN any other way.
The steady Improvement in orcharding
tends to reduce the produc, of inferior
apples aud proportionalcly, the produc,
OF cider, aud we hope the lime mas
come when fruit-growcrs will under,
stand that il costs but lIitlc more TO
raise bushcl OF nice mcIchaulablc ap-
pies than It does bushel that is fit only
to be made into cider OF the better
sorts OF apples, the price Is always more
remuneratiye than That of cider, which
i very strong reason why only the
good kinds should lie raised
Persons who nauuArtdrc consider
able quantities Of cider are often al Ii
loss 10 know how 10 dispose Of j, 10 t.c
best advantage. There sre some ~
doubt who have conscieutiou. ecruplc.
about selling it to be used as a beverage.
because when il reaches the alcoholic
stage OF fermentation. il can be used for
tipping purposes, and often is SO B,cd
To such and TO all cider makers. We
would suggest that pure cider vinegar
Is the best vinegar in the world for ord.-
nary home use, and We do not believe
the market has ever u vet been full,
supplied with thi- article. y large pro-
portion OF the goods sold under tie
name Of vinegar, J. d chemical com
pound manufactured without the aid OF
cider and i, very injurious to those wLo
Use it. The usual objection which our
fruit growers make 70 the manufacture
OF vinegar, is the long time required 10
bring about the acetous fermentation
aud we have often heard persons SAY
that il the time could he so shortened
that they could obtain their money tor
the product within the year they would
never sell any cider.
The price OF good vinegar j. alway,
double al least that OF cider. and il j.
certainly good investment TO keep the
cider wear or longer, until j, changes
10 vinegar, provided the owner can do
without hi- money, but we are aware
that it is quite incouveuicut for many to
wait that length OF time They need
the money and 80 put their cider into
the market aud take Just what they can
get. There are certain processe, by
which cider can be changed into vinegar
In comparatively short time, and 10
some OF these methods we desire to call
the attention of those Of our reader,
who are interested in this subject.
The method adopted aud for many
year. pracuced in france is substantial.
!y a. follows: An old cider or vinegar
barrel If sound, is better than new one.
but II new, the barrel should be washed
with scaldlng water and then boiling
vinegar poured in aud the bung closed
and the barrel allowed to stand until it,
sides become thoroughly saturated with
the vinegar. This will require from one
TO three days according to the msterial
OF which the barrel IS made, and the
temperature OF the place in which i, j.
lett. Il should then be about one-thjrd
filled with strong cider vinegar. and
two gallons OF cider should be added
Every eighth day thereafter, two gallons
OF cider should be added, until the bar.
rel is two-thirds full. In fourteen DAYS
alter the last two gallons are added, the
whole will be turned into vinegar, one
hall OF which may now be drawn of
and The process of filling with cider be-
gun again. In summer the oxygenation
VIII go on in the sun, but in cool wealth
er, 1t should be kept where the heat can
be maintained at about 50 deg. By this
process ii takes little more than two
months to produce sixteen gallons Of
vinegar.
A method in vogue in Germany which
is much quicker, is described in the New
York Tribune. A large barrel, or vat
from six to twelve feet high, is provided
with false bottom ten 10 twelve inches
above the true bottom, perforated with
numerous holes; or this false bottom
may consist simply of lathe. laid cross
wise SO as to made gridiron-like net.
work sufficiently close to hold the shay.
ings or chips TO be put on il. About an
inch below this false bottom six holes.
say about an inch in diameter, are bored
through the sides of the barrel, the auper
being directed upward, so that the holes
shall be higher inside than outside.
wooden faucet is inserted near the hot
tom OF the barrel, a shallow tub, which
need not be more than a foot deem. is
let into the top of the barrel so as 10 fit
as tightly as possible within the rim
the bottom of the tub is pierced with
holes two or three inches apart and as
large as a goose quill, in each one of
which is put a short string, kept from
slipping through by knot in its upper
end, and long enough TO extend an inch
or two beyond the under surface of the
bottom. Into the middle of the bottom
of the tub wooden tube five or six
inches across, and long enough to ex-
tend somewhat above the rim of the tub,
is to be fitted. Finally provide a closely
fitting cover to the tub through which
this tube shall pass and through which
also is an opening for pouring in the
liquid TO be acetaded.