The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1879-09-12


DISTANCES FoR GRAPES. The
strong growing American grapevine
must have ample space % grow They
may b. restricted for few years and
bear moderate crops. but when they are
older they should have a full chance 10
throw out their long arms. The late
VIM. A. underhill Of Croton Point, ~
". showed us a part of his 20-ycar Isa-
bella VINEYARD where he had allowed
the vines "a extend over "A roadway, Civ
ing them some ~ feet more room. The
Improvement in the crop was striking.
Mr.. a. Hood Of Ontario planted Con-
cords six feet apart each way They
bore little fruit. The spring u the
seventh year. he took ont every alter
nate vine. and then had fine crop. H.
tried similar experiment on a large
Catawba vineyard planted eight feet
apart the result was great increased
quantity II grapes. lie also stated that
Concord vines covered - To AZ feet
trcllis. carried by actual measurement
more graves than any adjoining vines
Il feet apart. and occupying the same
extent II trelli>. An experienced grape
grower has just stated To H. that he had
planted h~ vines T. feet apart, and had
grated every alternate vine with anoth-
~ sort. The CRAFTS failed to grow, and
the old vines. being thus thnned 10 one
half in number. gave much bcttercro
than the whole did before. We might
cite many other eases all showing the
Importance Of giving ample space to
rong-grpwcrs. And one other pfecaii-
ton should always bc observed never
10 allow the vines 10 oycrbcar; thin ont
the numerous punches. We do not now
hear vineyardists. rs formerly. boast II
the many tons If grapes they have raised
10 the acre. a. they have learned
that the fruit j. better. and the vines less
exhausted. when the thinning has been
properly done. Country Gcnfiemaa,
How TO PRESERVE CIDER. "a pure.
sweet cider i only ohainable from clean.
sound fruit. and the fruit should there
fore be- carefully examined and wiped
before grinding. In the press. use hair
cloth or ginny in place II straw. As
the cider runs from the press let il pass
through hair sieve into "A large openve~-
sci that will hold a. much juice A. can
be expressed in one day. In one day.
or sometimes less. the pomace will rise
10 the top. and i'm a short time grow
very thick. When little white bubbles
break through il. draw off the liquid
through very small spigot placed about
three inches from the bottom. 50 that
the lees may be left behind. The cider
must be drawn off into very clean. sweet
casks. preferably fresh liquor casks, and
closely watched. The moment the
white bubbles. before mentioned, are
perceived rising ut the bunghole. rack il
again. II j. usually necessary 10 repeat
this three times. Then nil up the caSk
with cider in every respect like that
originally contained in IL. add = tumbler
Of warm sweet oil. and hung up tight.
For very fine cider it j. customary to
add al this stage II the process about
half pound If glucose Starch sugar),
or a smaller portion If white sugar.
The cask should then d. allowed to re-
main in a cool place until the cider has
acquired the desired flavor. In the
meantime clean barrels for it, reception
should be prepared, as followss Some
clean strips u rags are dipped in melted
sulphur. lighted and burned in the bung-
hole. and the hung laid loosely on the
end Of the rag so as Ia retain the sulphur
vapor within the barrel. Then tic up
half pound Of mustard seed In =
/ coarse muslin bag. and put i
in the barrel. fill the barrel with
cider. and add about a quarter
II a pound Of isinglasS or fine gelatine
/ dissolved in hot water. This j. the old
fashioned way, and will keep cider IN
the same condition a. when IL went in
t TO the barrel, If kept in . cool place, for
1 wear. Professional cidcr-makers are
now using calcium sulphite (sulphitc Of
limc). instead IF mustard and sulphur
: yapor. II j. much more convent
ent and effcctual. To use ii, il j. simply
!. requisite to add one-eighth to one-quar-
= ter If an ounce Of the sulphite 10 each
{ gallon Of cider in the cask, first mixing
4 the powder in about a quart Of the cider,
= then pouring il back into the cask and
il giving the latter a thorough shaking 81
T rolling. After standing bunged several
q dayS to allow the sulphite 10 exert it, full
a action II may be- bottled of. The sui
II phifc Of lime (Which should not be mis-
!. taken for the sulphate IF lmc) i . com
4 mercial article, costing about 40 cents
\ pound By the barrel. II viii preserve
4 the sweetness Of the cider perfectly, bu
Il unless care i taken not 10 add too muci
: Of IL, it will impart slight sulphurou
l. taste to the cider. The bottles an'
y corks used should be perfectly clean
a and the corks wired down. a little Gin
r namon, wintcrgrccn, or sasSafras, etc.
a i often added 10 sweet cider in the bot
tie, together with dram or so Of bicar
IA Donate Of soda nj the moment Of drisin'
" the stopper. This helps 70 neutrallz
free acids, and renders the liquid a
in fervesccnt when unstopped; but Il uSe
in excess. II may prejudicialiy affect IN
!. 49,. G.....y.6.s f.,p,-;c00