The new North-west. [volume] (Deer Lodge, Mont.) 1869-1897, 1888-02-24
Vinegar Making.

Vinegar can be easily made from many
different substances, but in a country
Astounding in apples there is no xcu for
making it for domestic use from anything
but the best. Pure cider vinegar is easily
though not quickly made by the natural
process, and when thus made is healthful
and free from all the objections attached
to the manufactured article and never
d%isappoints the housekceper by degener-
ating to insipidity or eating up her pickles
with extreme acidity. When made in
large quantities the making begins as soon
Us enough apples have fallen to furnish
a supply. These are ground in the cider
mill as for cider and may be- pressed at
once, but a better way is to keep the
ponlacc in large watts or casks to remain
until it has become quite sour, when the
cider is pressed out and again put into the
watts or casks to be kept there until it is
well settled, then the clear liquor is drawn
off into barrels not quite full.
These barrels should lie kept in the sun,
covered with loose boards to protect them,
until cold weather, when they are re-
moved to the vinegar house, which must
have q stove to keep it warm in the win
ter, and thus hasten the process.
The barrels ought to be iron hoped and
pdlllCu. GS ~ ID VCSlASlU1C3 tIOucu lCU Ia
dispensable, to expose them to the sun in
the warm autumn days, and for large
operators q vinegar house is an excellent
thing. But many keep their our cider in
cellars or barns until spring, when it is
again exposed to the sun and Il circulation
Of air, for Il cellar is not a good place for
making vinegar. The bung holes should
be covered with mosquito net or anything
that will keep out flies without shutting
off the air, but the bungs must not be
used except temporarily until the vinegar
is entirely made, FOR with proper treat
ment it will continue to grow stronger
until three years old.
The loss by evaporation and leakage is
from a fourth to q third OF the whole
quantity; but as 9 compensation, pure
cider vinegar, two and three years old,
g. will bear an addition of rain water some
times equal to the loss and still be strong
enough to meet all requirements. Indeed,
the dilution with water is generally neces-
sary to some degree, as in many cases the
old vinegar is too acid to be agreeable,
and-the cider in the first stages of making
is often slow in turning to the acid state
OH account of IN excess of saccharine
matter, which is corrected by q proper
addition of soft watef.
The natural process may be fastened
by occasionally turning the cider out of
one barrel into another, exposing it moro
fully to the air, also by the addition of a
gallon of strong vinegar to each barrel,
and sometimes trickling it down through
beach chips or shavings is practiced for q
more rapid making, but people who have
large orchards and make large quantities
never resort to any Of the questionable
~~o&lo1, o-,,%:~oo - >,rnI INV %, o~,,f r. o%,,raNa
for making what they call cider vinegar
quickly, but are content to wait m the
natural process, and find their compensa.
ton in the higher value placed on their
products by their customers.
Families without cider mills and with
but few apples may make their own vine
gar by MASKING the apples in a tub with
q FOUNDER and putting the pomace in a
half barrel with holes in the bottom and
placed over another tub as a receiver,
with q follower on the pomace to be
pressed down by q lever or stationary
weights placed on it, and thus pressing
out the cider, which should be kept in a
key with open bung in a warm place until
the vinegar is made. After that a supply
is easily kept up by occasionally MASKING
some apples and putting them IN o stone
jar covered with water, into which apple
parings can also be thrown or any soured
fruits or berries, which if kept covered in
warm place will soon become sou and
can be used to replenish the vinegar key.
A housekeeper of forty years says the best
place for the family vinegar key is the
garnet, and that the warm, sultry air
near the roof will turn cider to vinegar in
short time. #"m.."
The cellar is not a good place to keep
vinegar in unless for q short time in ex-
tremely cold weather, for warmth and
exposure to a dry atmosphere are essen
tials in making vinegar.