Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1879-09-20
FARM TOPICS.
SHELTER FOR ORCHARDS.

which horticultural writers of the pres
ent time fall consists in making general
and sweeping rules from single observa-
tions. A correspondent of the Garden
er's Monthly has come to the conclusion
that shelter in a majority Of eases is in
furious to fruit trees. He seems to think
that he has made a new discovery in
which he differs from all writers and
all previous teachings. He finds that
his trees do better on exposed hills than
in warm valleys. Now it happens that
so years ago we published in full detail
series Of observations showing that
fruit trees, and especially half-tender
ones like peaches, invariably succeeded
better on elevations than in muckv val
leys which promoted rapid and sue
culent growth in summer and autumn.
which was killed by the cold air which
settled in those valleys, and the sharp
frosts to which they were especially sub
jected. In other eases where circllm-
stances and influences are reversed, this
rule would not apply.
A GUIDE FROM APPLE BIN TO BOTTLE.
When prime article in cider is de-
sired for long keeping the first step to-
wards its attainment is the production
of good article. October and Novem-
Der, according TO climate. or when the
autumn frosts have begun and the fruit
Is in all its ruddy perfection of ripeness,
is the time 10 make it. A good cider
apple is rather astringent in its proper
ties Of flesh and juice. The strongest
cider furthermore is expressed, as a rule,
from apples containing the least amount
of juice. Champagne elders are made
from apples the juice Of which contains
the largest percentage of alcohol, as the
Hessian, Virginia Crab and Campfields
this last, blythe way, is the celebrated
cider apple in New Jersey.
Apples should be sweated and per-
mitted TO dry somewhat before they are
ground, the quality and strength Of the
cider being improved in consequence Of
the fruit having parted during this pro-
cess with 6 or s per cent. of water.
The apples, cleared of leaves and de-
fective fruit. are crushed and ground,
according to the old or new process en-
ployed. The former is vet preferred by
some, who argue that pomace which has
been finely ground yields cloudy or mud
dy liquor. Cider-maSers generally, |
however, use the newer process and
largely employ in the press hair
cloth or gunny instead of straw. The I
pulp, if laid aside for twenty-four hours I
and turned occasionally to allow fermen-
tation To set in before the juice is en-
pressed, gains body, richness and color. /
BY this exposure the aromatic oil con- I
tanned in the seeds is extracted and, /
its flavor to the mass, a |
fuller favored beverage is the result.
The color of the juice may be chang
ed by the management of the pomace
Different kinds Of apples inpart differ
INT tiavors, but from any one kind two
distinct sorts Of cider can he manufac-
lured, the one by expressing the juice
before any change of color occurs from
he exposure of the pulp to the atmos-
Dhere, and the other after this exposure.
Champagne-cider makers cognizant of
his fact press the pomace rs soon as
ground. Casks provided for receiving
he juice must be sweet and clean.
Those made of strong oak slaves are
recommended when new ones are to be
Employed; if second-handed ones are
Ised whisky and other spirit casks are
preferable. ltisimperative that second
iand casks be cleansed of all impurities,
which can be done with lime or wood
ishes and water. In addition to this
thoroughly fumigate with matches of
'oil-brimstone dropped into the bung,
afterwards rinsing with hot water and
dry. Fill barrels thus prepared
md set on blocks or skids with the
lungs up where the temperature will
lot exceed 20 degrees Fahrenheit nor
all below 60 degrees
The saccharine fermentation which
will soon begin ought to lie allowed to
continue. with the bung loose. until the