Ashtabula weekly telegraph. (Ashtabula, Ohio) 1880-1886, 1880-09-24
AppIea. AppIe InIee, CIaer, YInegnr.


THIS Is most emphatically "the bear
ing year with apples. Not only are
well.kept orchards in full bearing, but
every mperannuated and half-decayed
tree, and every scrub and chance seed
ling by the roadside, Is loaded in a man
ner seldom seen IN lifetime. with this
abundance IL is evident that with apples
there will be a glut in the market.
There will be no room except higher
up" and those who send poor fruit 20
market had better use their barrels for
fire-wood and save the freight charges.
There Is always a certain demand 10 be
met, but this year only the select fruit
will supply It. In years Of plenty, care
ful selection and neat packages tell.
The almost daily inquiries as 10 fruit
| dryers show that preparations are being
| made 10 dry a share Of this abundance,
and we hope by this article 30 anticipate
the inquiries that win soon be made as
to disposing Of the fruit in the various
! liquid forms. Apple juice, as II comes
from the press, or "sweet cider" is
liked by many, and we have inquiries as
| to keeping IL in the unfermented state.
| Preserving powders are advertised, and
some of these from their effectiveness in
preserving fruit will no doubt keep fruit
juice equally well. The majority will
wish 10 preserve'their sweet cider with
out addition, and these can treat 1t by
the same method used in canning fruit.
Heat the cider TO the boiling point, bot
tie and cork it while still hot. When
apple Juice is exposed to the air, the
natural ferment it contains causes q
change to take place. The sugar in
the juice is converted into alcohol,
and carbonic acid is given off. This
process may be carried on until all the
sugar is decOmposed, when il is hard "
cider. The fermentation may be arrest
ed at the desired point by bOttling, and
sparkling cider will be the result. This,
which is also called champagne CIDER
can only be produced by bottling before
the fermentation is quite finished. The
best still cider is made from late-ripen-
ing apples, when the weather is cool,
fermented slowly at as low a tempera-
ture as possible, taking care to exclude
the access of air; when fermentation
has quite ceased, the cider should be
racked off into clean casll, and kept
securely bunged or bottled. The great
use of applesin in this year will be to make
the sugar of the apple-iuice 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 tempera-
ture. The richer the cider in alcohol,
the stronger will be the vinegar, and the
more slowly will the change take place.
Ordinarily, the cider is put away in the
cellar or some BODYBUILDING, and in time,
it may be two or three years or more,
will be found to be changed into vine
gar. Those who have heard of the
"quick vinegar process" thinking il
can be applied to cider, we are often
asked to give description of it. In
this process, liquid containing alcohol,
usually in the form of cheap whisky, is
converted into vinegar in a few hours
But this is not applicable to cider, for
in the fermentation of cider or other
fruit juices, the change into vinegar is
accompanied by the growth of a very low
form of plant, /" the MOTHER" as it is
usually called, and this would so clog up
the apparatus of the quick method as to
very soon put stop to it. Still, the
change of cider may be greatly has.
tened. Those who make cider vinegar
on a large scale have a house especially
for the work, and this is heated to about
20 deg. Vinegar can not be made rap.
idly at much lower temperature. EX
posure 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 transferring
the cider from one cask to another, let
ting it run very slowly. Exposure car
be promoted by allowing the partly
formed vinegar to slowly run down {
long trough, and also by allowing it tC
trickle over corn cobs placed in cask
the cobs having been previously WASHED
and soaked in good vinegar. Old vine
gar acts as a terment, and hastens the
change, and the mixing of new anC
partly formed vinegar with portion O.
old and strong vinegar helps the change
Another method to hasten vinegar max
ing is to add yeast to cider, or wha
produces the same effect, the ''mother'
from vinegar barrels. The conditions
for the most rapid conversion of cidel
into vinegar may be summed up:
temperature of at least 70 deg, all pos
sible exposure to the air, the addition o
old vinegar to the new or the use o
''mother.n 1t should be remembered
that the weaker the cider in sugar thu
weaker will be the vinegar, and thu
more rapid the change. Ag
TiculturiSt.