Evening journal., 1901-10-19

rule. however. the ordinary farmer
does not have a mill but depends on
some neighbor, who makes cider for
the entire community. After coming
from a neighborhood mill OF this kind
n will remain sweet only a week or
two. dependent, OF course largely upon
the weather. says a writer IN the
American Agriculturist.
rhere is now a demand for clear,
sparkling sweet cider which retains the
flavor of the fruit. IL must be strict
lv temperance drink. II a product OF
this kind is put on the market, the de-
mand Is almost unlimited. Good cider
must be made from fairly well-matured
apples free from worms and rot. Old
mills tainted with pomace and with the
wooden portion soaked with vinegar
will not produce flrst-class cider, as
acid ferments will be introduced, re-
sulting in a rapid change.
Consequently, to make cider whlch
can be kept sweet, select sound, ripe
fruit. Unless this be done, all future
treatment will be without result. IL
is not possible to make the best cider
out of poor apples. Use clean cloths,
vats. presses. etc. keeping them pure
and clean by scalding at least once a
day. Use every endeavor to keep the
cider from contact with the micro-or-
ganisms which are In old pomace
found around most cider mills. II
these get in fermentation at once
starts and it will be impossible 10 COM
pletely check II. Fermentation is more
rapid during hot muggy weather, that
Is when the atmosphere Is very humid
and temperatures high. Souring will
begin almost Immediately under these
conditions Consequently. II cider Is TO
be preserved, the best plan Is to delay
making unit. late In the fall, when the
DAYS are clear and dry. but the tenn
! peratures low. Everyone knows that
cider made in winter keeps much long
err than that made during warm
weather. This. as explained above, Is
due to the low temperatures retarding
multiplication of bacteria and the de-
velopment OF alcohols and acids. Then,
too. fruit late in the season contains
a great amount OF sugar. which tends
to preserve the cider.
The best and only method Of pre-
/ venting changes in cider desired for
table use is by heating to a temperature
Of 175 to $50 degrees Il. then at once
placing in steriized. alright packages
and sealing while hot. In other words,
employ exactly the same methods used
in canning fruit If properly put up
according to this plan, cider will re-
main sweet almost indefinitely OF
course heat causes slight changes IN
the flavor. and deterioration takes
place rapidly when the package is open
but the method is the most satisfactory
, one now in use. There are numerous
compounds which, added 10 cider, VII
check fermentation and prevent sour
ling such as sulphur. salicylic acid
etc. These are antiseptic compounds
and not wholly satisfactory or to b'
commended.
The Kieffer pear is popular with
farmers because Of it's early bearing
as well as for the heavy crops obtained
from fully matured trees. In most To-
calities it is free from blight. making
q strong. vigorous growth. The quat
ity of the Kieffcr is a matter Of con
troversy. AS a dessert fruit 1t cannO
compare with the Bartlett Lawrence
or Aniou. but it's excellent color anC
size gives il a place in the market
It's main value. however. Is for canning
and the great bulk of the crop reaches
market as canned goods. Owing TO th'
prejudice against 10 some packers labe
their Kieiiers as choice Bartletts, say
the American Agriculturist
; That the acreage in Kieffers has beer
very largely extended in recent year,
is a matter of common knowledge
Nurserymen say they sell far more o
this variety than all other pears com
bined There is. in fact, almost I
Kiefer craze. and It remains to be seer
how the market will be affected by tn
increased production when the recent!
set trees reach maturity. The Kieffe
pear business can be overdone, just a.
other kinds of fruit have been, and /
may be well to go a little slow unit
the capacity of the market to consum
immense quantities of this pear ha
been demonstrated.
One of the results of the Kieffer Graz
is the increased demand for Bartlett
and Lawrence at improved prices tn
acreage Of these varieties declining a
that of the Kieffer increases. Will
the outlook for a good future marke
for KiefIers is uncertain. IL may be tina
the man who puts his faith in the goo
old Bartlett, will come out best in IN
long run 10 is certainly we'll. whe
setting a pear orchard. to set a goo
many Bartletts among the Kieffers
alternate rows Of these varieties is
good plan The farmer thus has tw
markets O ,ook TO-. beside which tn
Bartlett is more productive when thu
est. as IL has crOss-fertilizing of th
blossoms. This matter Of pollenizin
is OF great importance and many
fruit grower who is discouraged wit
the small crcn of Partletts may find tll
trouble is entirely from lack of stron
pollenizing varieties nearby. As
5, pol'enizer the Kiefer is a grand SUI
cess
"The question of help in the hou'
3 for the farmers wife is one Of the moi
serious problems connected with tn
management of the farm writes OF
y who has considered the subjec
l"The work in the farm house is so pei
s. fectlv merciless and ever present du
n ing the crop season. so closely ass
/ ~