New Ulm weekly review. [volume] (New Ulm, Minn.) 1878-1892, 1880-04-28
A Prime Article Of Vinegar.

The fact that prime article of vine
gar always finds q ready market at q
remunerative price makes it worth the
while of every farmer having a surplus
amount of apples and cider on hand to
turn his attention to the manufacture
of cider-vinegar, which is the best kind
made.
When vinegar is manufactured direct
ly from the apples the usual method is
to grind the fruit coarsely, cutting it
up just sufficiently to gain juice, and
let the pomace remain in a vat for sew
eral days, long enough to undergo fer
mentation. Then press out and expose
the juice in open vat or vessel two or
three days, after which draw it off into
barrels or casks and let remain in a
warm place, with the bungs out, until
ready for drawing off and bottling or
storing in closed barrels.
To convert cider into vinegar by al
lowing the acid fermentation to take
place in proper temperature requires
considerable time. The cider is placed
In casks or barrels-iron-bound whisky
casks or old vinegar barrels are best
With the hlnas. eaat and G10ssa GiAhsrin
lot, clubhouse or similar spot, warmed
by the suns rays or kept at the right
temperature by artificial heat. Farmers
not unfrequently add q small amount of
vinegar, water or little "mother'' to
hasten the operation. When a rapid
conversion is desired the cider is moved
to higher temperature and poured
from one barrel to another, to bring it
into more direct contact with the air;
OF it is divided and exposed to the air
by placing it where it will trickle
through a cask filled with oak, beech or
birch shavings previously moistened in
vinegar By allowing the liquid to pass
through the shavings two or three
times it is soon converted into strong
vinegar.
A method for many years practiced in
France, and described in the Maine
Farmer, is substantially as follows: Old
cider or vinegar barrels, if sound, are
preferred to new ones, but if new they
IRE washed with scalding water; boil
ing vinegar is next poured in and the
bung closed and the barrel allowed to
stand until its sides become thoroughly
saturated with the vinegar. This re-
quires from one to three days, accord
ing to the material of which the barrel
Is made. After this preparation it is
filled about one-third with strong and
pure cider vinegar and two gallons of
cider. Every eighth day thereafter two
gallons of cider are added until the bar
rel is two-thirds full. In fourteen days
after the last two gallons are added the
whole will have turned into vinegar,
one-half of which is drawn off and the
process OF filling with cider begun
again. In summer the oxygenation
will go on in the sun, but in cool
weather the liquid is kept where the
heat can be maintained at about eighty
degrees. BY this process it takes little
more than two months to produce six
teen gallons Of vinegar.-M Y: World.
The fifteen car manufacturing estab.
lishments Of the United States turned
out last year 1850 pieces of rolling
stock. r.
ALL wool dress goods or colorcd fan
nels should be washed out quickly in
tepid water, rinscd in water of the same
temperature, wrung dry and then fold
ed up for time, together with one or
two sheets, so that the moisture shall be
extracted by the cotton or linen; they
| should then be ironcu till dry.
LlMBURGER cheese IS considered moro
profitable to the maker than any othcl
cheese. because from given quantit,
of milk more weight is obtained ant
better prices realized. Thousands o
tons are produced in New York ant
Wisconsin, at less than half the cost O
the imported article.
| BKlDGE-BUILD1NG IN FRANCE.-Ac
cort!ing to statistics published by tht
Ministry of Public Works there are al
present 1882 bridges in France which
may be regarded as important ones
OF these SOL were built previous to the
nineteenth century, Ga during the First
Empire, 1870 during the Restoration
$50 during the reign of Louis Philippe
and 297 since 1848. Nine of them arc
of iron only, IA of wood, 20 of iron
wood and masonry and s54 of stone
The principal bridges arc IL in number
and their construction cost in all AZ,
81, 553 francs.
A good composition for rendering
boots proof against snow and wet car
be made of one part mutton tallOw ant
two parts beeswax, melted together
1t should be applied TO the leather Al
night, and then wipe off the boots will
bit of colorcd flannel the next morn
ing. Of course it will be more difficult
to make boots thus treated take goot
polish, but after few times they vii
be as susceptible Of brilliant polish a!
ever. Half an ounce of Burgundy
pitch, dissolved in half pint of dry
ing oil, and mixed with half an ounc.
of turpentine, will not only make
leather resist wet and damp, but vii
also render it more durable, pliable ant
softer. Warm the boots little ove1
the stove, and then apply the mixture
with soft brush or swab. Let then
dry thoroughly, then paint them owe
again. Put them in a warm, dry place
for twenty-four hours, and you will
have pair of perfectly waterproof
boots. Still another waterproof com
position can be made by dissolving a,
ounce of powdered rosin in quarter 0
pint of linseed oil, over the stove
put it in tin basin, and place that il
pan of boiling water. When it i
boiling hot, slice into it two ounces o
mutton tallow, and apply while hot t.
the boots, letting it dry in thoroughly
Country Gentleman.
| GARDENS should be sailed very liber.
ally, for by 50 doing you will have nc
worm-eaten radishes, magggoty onions,
club-footed cabbages, or any other veg
ctable grown in them injured by worms,
grubs or any vermin that infest the soil
Every one who raises asparagus knows
the necessity of using salt abundantly'
One can scarcely use too much. Many
who grow cabbages know its value
when applied to the roots or growing
head; but every one does not know thai
growing onions may be buried under
salt, leaving only the tops out, and tina,
the onion will grow thrifty, while al
'maggots and worms will die or disap.
lpear--vet such Is the fact. Salt mixed