The ranch. [volume] (Seattle, Wash.) 1902-1914, 1905-06-01

cent. of acetic acid. Apples TOO green
or too ripe will not do that. Very dirty
apples will not give the required per
cent. of acid. The two lamentations
mentioned above depend on two es-
sention factorS-one is yeast and the
other is certain kinds of bacteria. Dirt
introduces certain fvrms of bacteria
that are injurious to acetic fermenta-
tion Washing is not desirable, If it
can be avoided, for it takes away GER
tain elements on the outside of the
apple that assist the yeast in its
work. The strength of the vinegar de-
ponds mainly on the amount of sugar
in the apple. Less than 8 per cent. OF
sugar will make vinegar too weak.
1t is easy to be fooled as to the amount
of sugar in an apple. A sweet apple
may contain less per cent. OF sugar
than a sour one. How can that be?
Simply owing to the fact that the
sweetness or sourness of an apple Is
owing to the amount of malic acid in
it and not the amount of sugar. For
illustration, the Red Astrachan and
the Talman Sweet contain the same
amount of sugar but the former con-
tains about ten times as much malic
acid as the latter. Sweet apples, then,
may not be as good as sour ones, owing
to the fact that less sugar may appear
and also owing to the fact that they
have almost no malic acid at all-and
it performs an important work in max
ing good vinegar. The right kind OF
bacteria can not enter full barrel
and would not have room to work II
they did. This is more particularly
true in acetic fermentation than in
alcoholic Then after the acetic fer
mentation is completed anotner form
of bacteria may enter and cause kind
of fermentation that will ruin the
vinegar. Hence, the necessity of hav-
ing the barrel full and bunged up
tight if it is to be kept any length OF
time.
If a man is going to make cider
vinegar to put on the market he must
use great caution not to violate any
of the instructions here given. Just
"any old thing in the apple line won't
do He must learn what apples are
best in sugar contents, what ones
have something like one per cent. of
malic acid, and then he must remem-
Der the old adage that Cleanliness Is
next TO SUulllSSS hCAO 1lC q 5co>e
many ways for "doctoring up" vine
gar to make it show the required tests
but none of these will be practiced by
an honest man in making cider vine
gar to be sold under that name. The
best vinegar in the world is home
made cider vinegar, honestly made
without any doctoring. The man who
learns how to make such vinegar with
nothing added but yeast and mother"
will ultimately establish reputation
that will give him an outlet for all he
can make and at very remunerative
prices.
The outlook for fruit crop has not
materially changed since our last issue.
From all points of the United States
our various exchanges tell but one
story as to the coming peach crop-and
that is that it will be light. 1t is very
doubtful if we have had as short
crop in many years. A man told me
the other day that there would be
good outlet for peaches east the COM
ing summer, and he ought to know for
he buys fruit for the eastern market.
The Colorado papers gay that but few
peaches will be raised in that state.
MARYLAND and New Jersey have lost