The times. (Owosso, Mich.) 1882-1897, 1888-10-26
FARM, FIELD AND GARDEN
INFORMATION PERTAINING TO A
VARIETY OF SUBJECTS.

Producers, with Practical Hints for
Making 1t in Small Way for Homo
Consumption.
Vinegar can be made from variety of
substances, but in country Astounding
in apples there appears no reason for
making 1t for domestic purposes from
anything but this fruit. The making be.
gins as soon as there are enough wind
falls to furnish a supply. These are
ground in the mill as for cider and the
juice may be pressed out at once; but
large orchardists keep the pomace in open
watts or casks until it has undergone fer
mentation and become quite sour. It
is then pressed, and the juice Is moro
easily and thoroughly separated from the
pomace than If pressed at the time Of
grinding.
The grinding being done and tho press
ing over, tho sour liquor is put into open
casks to stand until thoroughly settled,
and then drawn off into barrels not quite
full. leaving the sediment in the bottom
of the casks. TO get tho benefit of tho
warm fall weather these barrels should
10 kept out in the sun, but covered with
boards as Il protection to the cooperage.
When cold weather sets in they should
be removed into the vinegar house, which
should have stove or some other ar
rangement for keeping up Il mild, even tenn
perature through the winter. Through
out the whole process, until the vinegar
is fully made and no greater acidity is
desired, the barrels should remain un-
bunged a small piece of mosquito net
ting should be tackled over the bungholes
to exclude insects.
The barrels ought to be iron hoped and
painted, and whiie large producer
should have vinegar house adapted to
the purpose, many persons who make
considerable quantities store it in cellars
or barns through the winter and roll it
out in the spring for better exposure to
the sun. At least year will be required
to mako strong, merchantable vinegar by
the process described. but, unlike many
other products, it will continue to grow
stronger and better tho longer it is kept.
While most large producers in the coun
try prefer to wait on the natural process,
the making of the vinegar may DO has
tened by occasionally turning the cider
from one barrel into another, exposing it
more freely to the air, and also by the adj
dition of gallon or more of strong vine
gar or a little mother to each barrel.
Trickling it down through beech chips,
vinegar, is another method sometimes
used for gaining time in the process.
When farmers have 10 cider mills and
but few apples, says The New York
World, from which the above is quoted,
they may make their own vinegar by
MASKING apples in tub with q
FOUNDER. The pomace should then be put
into half barrel with holes in the bot
tom, and be placed over another tub as o
receiver. A follower can be placed on the
pomace and be pressed down by lever
or stationary weights. The juice should
be kept in key, bung open, and in q
warm place until the vinegar is made. BY
frequently replenishing as it is drawn out,
any farmers family can easily keep up
their stock. A fow apples mashed and
put in a stone jar, covered with water
and the juice of some soured fruits and
berries. can DO used for this purpose.
Vinegar will stand quite low tempera-
ture, but it is better not to allow it to
freeze.
Vinegar from other substances is some
times made. Wine vinegar is from soured
wines and the juice of grapes. Wine
vinegars are extensively counterfeited by
chemicals. For sorghum vinegar, to one
gallon of sorghum syrup add five or six
gallons of water, with q little yeast, or to
barrel Of the strained juice of the cane,
pint OF yeast and little syrup. Large
quantities of vinegar are made from
whisky and acids that have good ap-
pearance and sharp acidity, but are unfit
for family use. For molasses vinegar,
take one gallon of New Orleans molasses
and five gallons of water, put in little
old vinegar to sour it, or start it to fer
menting with little yeast. Keep in q
warm place and cover the bunghole Of
the keg with netting, to keep out the
flies. Fine honey vinegar is made in the
proportions of one pound of honey to q
gallon of water, thoroughly mixed. For
healthfulness and general utility apple
cider vinegar stands at the head of the
list.