The Branding iron. [volume] (Atoka, I.T. [Okla.]) 1884-1884, 1884-02-23

Pufy calcr vineyards generally nc
ccpiedas the most doGlailc sort. and
vel oiVha very small iporjon of the
Vine. s'snadc and .oldtin t,,is countr,
+ proiNt"d from the iuite'of the apple.
The mal n suppl, of vincgaf i. obtained
irHn gtisosc. acctic acid mineral acids.
nlc. Bod. = di.iillcr- .lops. nc White
wine giag-ar. largely n-ri by picklcr-.
/, msdor, sm inferior wines, wine lees
ana o,Arf liquor.
IL j. with cider vinegar ,ha. farmers
have 10 deal. Each farmer cah make.
NJ least. enough wholesome vinegar for
lie consumption of III. family Even
n !, does not pay {, make cider VINEGAR
fcr market. IL pays 10 make il for ones
own use. ~ ID. yincgars on the markcte
are 80 largely composed II injurious
acids that renders them unlcrltf,u
Whom vinegar !. made directly from
the arjl"s. the usual method j. to grind
the fruit coar.cly. cutting II up just s,f-
fcicntly Ia gan Juice. and Jet the
pomacc remain n vat Tor several days.
long enough To undergo fermentation.
Then press cut and expose the juice in
nh open vat or vessel two or three days.
casks. aud IT,, il remain in warm
place. with the bungs oui. until really
for drawing of and battling or storing
In close barrrls.
Yoconvcrt cider into vinegar requires
considerable time. The cider j. placed
in casks or barrels. with the bungs ont.
and stored either in loft. o.'-housr or
similar spot warmed hy the suns RAYS.
and kept at right temperature by ar,i-
fetal heat.
When il j. desired 10 hasten the c,n-
version of cider into vinegar various eX-
pcdcnis are rcsor,rl to. Sometimes y
little old vinegar is added. Again the
cider Is moved to a higher temperature
and poured from one harfck To another
to bring il into contact wit0thc air. Or
i, j. placed where il will tricklc through
a cask filed with ual. beech or birch
shavings. previously mp.trncd in vine
gar.
a mc'hod that bad ,,origin in France.
and which has been employed ,o some
extent in this country. j. ;> follows:
Boiling vinegar j. poured into old cider
or vinegar barrels. ,h" bungs closed
AMI the barrels laid ON their side, aud
I'44'I WV w UNIV AitiANN wv - 'isAN w
two uulIl thurthig. !, saturated with the
vinegar. After ,.i- preparation the
barrels arc iillrI about onc-,hird full
with strong aud pure cider vinegar and
two gallons II cidcr Every eighth day
thereafter twooalluns ~ cider are added
until the barrel II iwo-tlirds full. In
fourteen DAYS after the last two gallons
are added the whole vii, have turned
into vinegar. one half which l. drawn
Of, and the process otiilliug with cider
begun again. In summer the convcr-
sion vii! 20 on in the sun. hut In cold
weather the barrels mus, he kept where
the heat can b. n,nniained al about 20
degrees. BY this process il takes a lit
uc nlorc than two months to produce
sixtcn gallons of vinegar.
The best barrels are ron-bound
whisky or old vinegar barrels. These
should bc left with the lungs out until
the cider is iuIly made that the air may
come in contact with the cider. y piece
of mosquito ar wire netting should lc
placed over the bungS "a keep out in
scc,s. II il not worth while to try and
make vinegar from cider that j. not
pure The addition OF mustard seed.
acid.or other ani'>cp,ic will prevent
cider from evcr being vinegar. ". l..
World.