The united opinion. [volume] (Bradford, Vt.) 1881-1970, 1889-10-11
MAKING CIDER VINEGAR.


MAKING CIDER VINEGAR.
Timely Suggestions Based on Experiences
and Observation.
Many OF our large orchardists use the
entire product Of, their orchards, that d
not desirable as fruit, In making vinegar.
The agricultural editor of The New York
World tells how this is done. As soon
as enough apples have fallen to furnish
supply, these are ground up In any
kind Of cider mill and the juice may
be pressed out at once and be left to
ferment and sour, but 1t is better to keep
the pomace in open watts or casks until Il
has thoroughly fermented, when the
juice, will be more easily and completely
separated from the pomace than II
pressed at the time of grinding.
After the pressing is over the sour
liquor is put into open casks to settle
and Is afterwards racked off into barrels
not quite full, leaving the sediment in
the bottom of the casks. To get the
benefit OF the warm fall weather these
barrels should stand out in the sun, but
be covered with loose boards to protect
the cooperage. On the advent Of cold
weather the barrels ought to be removed
into the vinegar house, where there
should be stove or some good arrange
ment for warming the house that will
keep up mild and even temperature
through the winter. Many who have
no such convenience put the barrels into
their cellars to prevent freezing and
bring them out again in the spring; but
when the liquor can be kept above
ground and in warm and dry atmos-
phere the souring process will go on
much better.
Experience has shown that keeping the
liquor in packages of barrel size will Sc
cure the desired acldity sooner and bet
ter than when stored in large open tanks.
Throughout the whole process, until the
vinegar is made and no greater acidity
is desired, the barrels should remain un-
bunged, with small piece of netting
tackled over the bunghole to keep out in
sects. The barrels should be iron hoped
and be kept thoroughly well painted.
Some dilution is often necessary in the
manufacture, as, where there is an ex-
cess of saccharine matter in the juice, it
will be too slow in turning to the acid
condition without a proper addition of
water. All the varieties of summer,
fall and winter apples may be used
together Unfortunately in making
vinegar. During the process the chemi-
cal changes eliminate from the juice
everything that could identify it as the
product of any particular variety.
Making vinegar by the natural process
will require at least one year, but it will
continue to grow stronger and better tine
longer it is kept In the first stage of
the making the sugar in the juice is
turned by fermentation into alcohol and
carbonic acid. The acid. being a gas,
bubbles to the surface and escapes, while
the alcohol is retained. The richer the
juice is in the sugar the more alcohol it
will contain after fermentation. To
make vinegar the alcohol is changed by
oxidation into acetic acid, and when this
is accomplished the vinegar is made.
But when alcohol exists in liquids in
large proportions it will hinder or entire
u prevent it's own change into acetici
acid. Thus, when small amount Of
water is added to whisky it simply weak
ems the proof, while if the amount is
large the whole will turn to vinegar.
So apple juice too rich in sugar may
remain after fermentation in the condi-
ion of hard cider for years. unless it is
diluted with water, for the reason that
t contains too much alcohol for speedy
change. Making vinegar may be fastened
" running it slowly in a small stream
rom one barrel to another few feet
Instant, exposing it more fully in its di-
,ided form to the action of the atmos-
,here, or by trickling it down through
,each chips, shavings or corn cobs satu-
ated with old vinegar, or by the addi-
ion of gallon or two of strong vinegar
O each barrel of cider.
Sheep and Calves in the Corn Fields.
Weeds are likely to escape in the lat
er cultivation of the corn and other
weeds spring up after cultivation is end
d. It is these weeds which foul the
and for future years. The weeds in the
orn field are neglected during the hurry
f grain and hay harvest, threshing,
auling manure and preparing the
round for wheat. But even better than
, the scythe, says The American Agri-
are the sheep. Let them have
he run Of the corn fields during the
They like the shade of the rows.
hey will nibble off the lower blades of
ne corn, but this is in no wise an injury
, the crop. The sheep will also find
very weed and bunch of grass. Their
,ent is sharp, and they will discover
,eeds that would be overlooked. There
re very few weeds indeed that will not
g cropped by sheep, especially by the
[erino breed; they crop so close to the
round that the weeds will hardly start
gain. The spring calves, if not too
rong, may well be put with the sheep.
Mess unusually large, they will not
amage the corn and will get considera-