Centre Democrat. [volume] (Bellefonte, Pa.) 1848-1989, 1880-09-09

"SNNJ ~ sASSt "hh cfeiJ btIuU anu
chance Seeding by the roadside, is
loaded in manner seldom seen in a
lifetime. With this abundance il is
evident that with apples there will be
glut in the market. There will be
no room except "higher up," and
those who send poor fruit to market
had better use their barrels for fire.
wood, and save the freight charges.
There is always certoin demand to
be met, but this year only the most
select fruit will supply it. In years
OF plenty, careful selection and neat
packages tell. The almost daily
inquiries as to fruit dryers show that
preparations are being made TO dry a
share of this abundance, and we
hope by this article 10 anticipate the
inquiries that will soon be made as
to disposing of the fruit in the various
liquid forms. Apple juice, as it
comes from the press, or "sweet
Cider" is liked by many, and we
have inquiries as TO keeping it in the
unfermented state. Preserving pow
ders are advertised, ard some of these
from their effectiveness in preserving
fruit will no doubt keep fruit Juice
equally well. The majority will wish
TO preserve their sweet cider without
addition, and these can treat it by
the same method used i'm canning
fruit. Heat the cider to the boiling
point, bottle and cork it while still
hot. When apple juice is exposed to
the air, the natural fer:nent it con-
tains causes a change TO take place.
The sugar in the juice is converted
into alcohol, and carboDic acid is
given of. This process may be car
ried on until all the sugar is decom-
posed, when it is "hard" cider. The
fermentation may be arrested at the
desired point by bottling, and spark
ling cider will be the result. jSru-
which is also called "ecu by bottling
err" can onls, fnentation is quite fin
Sued. The best still cider is made
from late ripened apples, when the
weather is cool, fermented slowly at
as low n temperature as possible,
taking care to exclude the excess OF
air; when fermentation has quite
ceased, the cider should be racked
off into a clean cask, and kept secure
ly bunged or bottled. The great use
of apples in this year will be to make
vinegar. In the fermentation of
cider, the sugar of the apple juice is
converted into alcohol, and in making
vinegar, that alcohol is changed into
acetic acid. The conditions of this
change are full exposure TO the air
and a high temperature. The richer
the cider in alcohol, the stronger will
be the vinegar, and the more slowly
will the change take place. Ordina-
rily, the cider is put away in the
cellar or some out-building, and in
time, it may be two or three years or
more, will be found TO be changed
into vinegar. Those who have heard
Of the "quick vinegar process" think
ing it can be applied to cider, VIC are
often asked to give a description of
it. In this process, liquid contain
ing alcohol, usually IN the form Of
cheap whiskey, is converted into vim
egar in a few hours. But this is not
applicable to cider, for in the fermen-
tation of cider or other fruit juices,
the change into vinegar is accompan-
ied by the growth Of very low form
of plant, "the MOTHER" as it is usual
ly called, and this would so clog up
the apparatus of the quick method as
TO very. soon put a stop TO it. Still,
the change of cider may be greatly
FASTENED. Those who make cider
vinegar on a large scale have house
especially for the work, and this is
heated TO about ZOE. Vinegar can
not be made rapidly at much lower
temperature. Exposure to the air is
important, hence the casks are not
filled, but only partly so, in order TO
expose broad surface Of the liquid
TO the action of the air. Exposure
Is increased by frequently transfer
ring the cider from one cask TO
another, letting IL run very slowly.
Exposure can be promoted by allow
ing the partly formed vinegar to
slowly run down a long trough, and
also by allowing It to trickle over
corn cobs placed in a cask, the cobs
having been previously washed and
soaked in good vinegar. Old vinegar
acts as n ferment, and hastens the
change, and the mixing of new and
partly formed vinegar with portion
of old and strong vinegar helps
the change. Another method to
hasten vinegar making is to add
yeast to cider, or what produces the
same effect, the smother from vine.
gar barrels. The conditions for the
most rapid conversion of cider into
vinegar may be summed up: A tenn.
perature of at least 700, all possible