The People's vindicator. [volume] (Natchitoches, La.) 1874-1883, 1880-10-16

The house being reused they found hf
be thief alive, but 50 bruised and injured N
Y his fall as to be perfectly helpless. n,
he cash of the knife had done him no f.
eriOus harm-it was a bad cut, but no
nore-while it had doubtless saved the
outrageous girls life and her fathers !,
property Examiner and Chronicle. :,
Vinegar Making. o
THE secret of making honest cider z
best sort manufactured {
3 simply bringing the pure cider into 9
contact with warm air. The usual plan I
s to put the cider into casks or barrels :
opcn at the bung and leave 1t until the .
change takes place spontaneously, which
may be one year or more, accordlng 10
the strength Of the cider and the con-
di,ions under which it is exposed. The
of cider into vinegar may be
greatly fastened by increasing its ex'
posure to the air. Among various
patented methods is one which by
means of force. pump throws contlnu-
ous streams of fine bubbles of air through
the liouOr. Another induces the cider
to slowly trickle over series OF inclined
shelves inclOsed in . box or closet. Yet
another method allows the liquid to run
slowly over beech.wood shavings packed
in vat in which are holes near the bot.
tom to permit of an upward current OF
air. 49,,
A method employed in France which
converts cider or other liquid into vine
ear much more expeditiously than 90
ordinary practices, prefaces the process
with preparing the barrels or casks ny
first scald,ng with water and next pour
into them boiling vinegar, rolling the
barrels and allowing them to stand on
their sides two or three days, until they
become thoroughly saturated with vine
gar. This preparation over. the bar
rels are filled about One.third fall with
strong pure cider vinegar and two gall
Ions Of cider. Every eighth day there
after two gallons of cider are added UNI
til the barrel is two-thirds full. lnfour
teen days after the last two gallons are
added the whole will have been con-
yerted into vinegar, one.half Of which is
now drawn off and the process OF filling
with cider begun again. In summer
the barrels during the process OF con-
version are exposed to the rays OF the
ann. and in cold weather are stored
where uniform temperature OF about
80 degrees can be maintained.
Cider made late in the season OF ma
ture apples rich in sugar yields q better
, article Of vinegar, Of course, than that
, produced earlier in the season OF wind.
falls and green fruit. When it is desired
) to make vinegar directly from the aP'
, nles they are ground somewhat coarsely
, and the pomace left in the vat for sew
). eral DAYS previous to expressing the
!. Juice. After pressing the juice is a.
}. lowed to remain in open vessels Two OF
K three days; Il Is then drawn on IN bar
d rels or casks, there to undergo the acit
a fermentation, with bungs out and
I cauze or netting over the oriiice to keel
Y ont the flies. Generally speaking, eide
8 must stand nearly or quite twelv
n months before the bungs are replaced
J. in the barrels or the vinegar is bottle
:. nm Farmers, in making small quaint
p ties of cider for home consumption, nc
s. ;nfreouently hasten the process by OK
% nosinc the cider to high temperatur
,e and adding a little old vinegar to haste
in the acetarious fermentation. :,
'. The casks or barrels in which II
w cider is placed require attention. Cide
re tainted from impure or musty vesse
nj I;ll not produce frst.rate class
CO vinegar. iron.bound whisky casks, we
lis painted on the outside, are to be pr
no {erred above all others for this purpos
NJ In manufacturing large quantities
"a. vinegar the barrels may be stored
"a shed or clubhouse warmed by the "a
no of the sun, or placed in the farm. hou
nd parret or lofts Of any clubhouse. Wh'
tie Stored for the winter in cellars the os
he rels should be rolled out in the spril
and placed under shed with the op
;+h lungs exposed to the suns rays, but
his casks shaded.
..s When vinegar is to be made from
,rd der already produced, be sure that II
ros nure and proceed according to dir
II" ~, lions already given. 1t is quite usei
,.o IT, ATTEMPT to convert cider which
ION been treated with mustard seed, s
ch. phate Of lime Or similar agents, ii
we. vinegar.
and A fairly good article of vinegar
liv. often made by ingenious housewives
TRe small barrel or key placed in SO
and warm spot in the kitchen or out-hot
ned the key to be provided with faucet
! IN bnno.Role: also, some strong stool
,ver begin with in form of good sharp CT
, by vinegar. To this is added from time
the time. a. it may be needed, = few
ont. Ions OF hard cider. When The eide
not at hand the parings and cores
onlv souna fruit may be placed in stone
n to covered with soft warm water anu 3,
,wsv the sun or other warm place for q
she NIGHT. when it can be strained and
nnst ed to the stock in the barrel. The
fore dition Of molasses or sugar in the
ont portion Of say . tablespoonful Of
bem. former to gallon Of juice is though
,0th expedite the conversion. Where n
,cted fruit is used the refuse portions
nave make enough vinegar for the consu
ands ton Of . large family, and while b
over means the superior article that IS
Eered duced from pure cloe5, stna !. y
lids from the poisonous ac'es Wv o.sou
dow, ent IN the vmegG VI cc.nI :s' :
bis therefore 70 % Pre'er1eo W u" "
,rous World
Dtood .,..
BEING LAST year ~ % on ,. w. h", ~
AsWa | nIQ0. I0lS vV3g U1UI0 0Vpl0S ASSvO