The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1880-11-24

protected DIV Dull0lng wall OF boards on
each side and filling with sawdust. tan
bark. forest leaves or chopped straw
The boards may be of q poor quality of lum-
Der, and can be held in position by stakes.
The top of the protector can be covered
with boards, or earth rounded over, so that
ii will carry off the rain. One set Of boards
and stakes, with good care, will last many
years. The material employed for filling
the space between them can be used to good
advantage for mulch in the summer. The
stakes should be set and the boards nailed
TO them before the ground freezes, but il is
not necessary to supply the filling till after
heavy frost occurs. If some of the shrubs
and bushes are quite tall, they may be bent
over and held to the ground by means of
weights, or secured by cross sticks. The
covering should remain in place till all dan
ger from heavy frost is over in the spring.
Vinegar From Cider.
Cider is so cheap this season that farmers
who study economy will be likely to make
their own vinegar. The process of manu-
facture is very simple. The best vessel to
use in making vinegar is a barrel in which
hard cider or vinegar has been stored. If a
new barrel is employed. it should be thor
oughly rinsed out, gallon or more of hot
vinegar poured in and allowed to soak into
the wood The presence of a small amount
vessel TO acidify more rapidly. The barrel
in which vinegar is made should
not be entirely full of cider. 1t
is best to leave space equal to about
one-third of the capacity of the vessel.
in which the air can circulate. The bung
of the barrel should be left out. and the
vessel placed on its side about a foot from
the floor In order to increase the circula-
ton of air il is well to bore a hole in each
apH of no barrel fpxv ipchaG frnna the
chime. A uniform temperature of about
eighty degrees is most favorable to the
rapid making of vinegar. This may often
be conveniently obtained by placing the
vessel back of the stove in the cooking
room. Sometimes loft over the kitchen
can be employed for the manufacture of a
considerable amount of vinegar during the
winter. If q stovepipe runs through the
room the requisite temperature may be
obtained without extra expense.
The process of changing tn cider to vine
gar may be fastened by occasionally rolling
the barrels from side to side. Cider TO which
mustard seed, hOrseradish and sulphite of
lime have been added with view TO keep
ingIt sweet, can not be converted into vine
gar. 1t is not necessary TO have hard cider
in order to manufacture vinegar 1t may be
made to good advantage from juice just ex-
pressed from apples. 1t is customary to al
low the new cider TO remain a week or two
in open tubs or barrels, from which one
head has been removed before placing it
in the barrel that is to serve as the vinegar
generator During this time it passes
through the vinous fermentation, and is
tolerably clear If it is strained before il is
put in the generating barrel, an accumula-
ton of sediment may be prevented. BY
filIering cider through animal charcoal or
bareback, the vi1gar made from it will
be nearly colorless. BY adding a little
! burnt sugar or caramel. a dark-colored vine
gar may be obtained Vinegar of very fine
flavor can be manufactured only from the
juice of sound, well-havored apples. The
taste of acetic acid, which is the sour prin-
ciple of vinegar, is not pleasant 1t re-
quires to be modified by the natural acids
and other substances of agreeable flavor that
are contained in fruits.