Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1913-10-11
ATArE FOOD DEPARTMENT TELLS
FARMERS HOW TO MAKE
s.
VINEGAR.
FARMERS CIDER VINEGAR
COMPLIES WITH FOOD LAWS
Properly Made, Product 10 Equal to
Best to Be Found on Markets
Cleanliness Suggested and Best
Methods Of Manufacture With Small
Equipment Are Shown in Letter.
Special TO r,mes-Republican.


Des Moines. Oct. 11.-Commissioner
Barney, of the state food and dairy
department, has issued circular letter
in which he says cider vinegar made
on the farms of Iowa complies with
the requirements Of the pure food laws
of the state and he shows wherein
apples usually allowed to go to waste
may be made a source of profit. Mr..
Barney says:
During the past few weeks this de-
partment has had numerous inquiries
from farmers in regard to the manu-
facture Of cider vinegar and queries
whether or not the vinegar made from
apples grown in this state would con-
form to the requirements of the pure
food law. Upon investigation. we find
that there Is general idea that these
apples will not produce vinegar that
IS up to the standard. Where this idea
has originated, am at loss to know.
but feel that statement is due the
farmers Of this state.
This year has been a remarka e
year for apples. and great numbers. es-
pecially windfalls, are going to waste
when they might be utilized to good
advantage. There is no reason why
cider vinegar. when properly made
from these apples will not conform
to the requirements of all pure food
laws wish to give briefly a state
ment In regard to the manufacture OF
cider vinegar on the farm, with i'm
portant points to be noted.
Always use fresh, clean barrels. If
they have been formerly used for the
manufacture Of cider vinegar be sure
to thoroughly scald them with boiling
water or steam. There are two I'M
portant changes which take place in the
conversion OF the fruit juice into vine
gar. First, 1t is necessary to have a
solution which contains sugar. The
juice Of ripe apples contains from I
to Is per cent of sugar. the average
being nearly II per cent. An apple
juice containing s1s per cent OF sugar
will produce vinegar above standard.
Mature. ripe apples contain the largest
amount of sugar; green apples contain
much smaller quantity: and over
ripe apples contain a less amount or
sugar than ripe apples. Contrary to
the usual belief. sweet apples are or
dinarily no richer IN sugar than sour
apples They taste sweet because they
contain less na1ic acid than sour APP
pies. Malc acid Is the normal acid
OF apples. In pressing the apples, 1t
is we'll to use as powerful press as
possible because Of the greater amount
of cider which can be obtained. For
instance, hand press may yield only
two gallons Of juice per bushel. while
a power press would yield four gallons
Of Juice per bushel of apples.
The apples should be washed II dirty.
and only sound apples should be used
in the manufacture OF cider. The first
I'M IN ba 10 fbiS. IN a55
any water. sugar, or molasses to the
cider. This is unnecessary, and these
adulterants are prohibited under the
pure food law. The addition of one
cake OF compressed yeast to five gall
Ions of juice is advisable after first
thoroughly softening the yeast with
lukeWarm water. The presence of the
Yeast causes the first change to occur in
the cider. viz, converting the sugar that
is present in the apple Juice into alco-
mol The temperature should be be-
tween 65 and IS degrees Fahrenheit
Lower temperatures interfere material
~ by retarding the fermentation, while
higher temperatures may cause loss
of alcohol by rehabilitation. Do not let
the cider freeze
When fresh cider IS placed in bar
reis and stored in ordinary cellars, and
yeast has DStll dOuGi, IKE |ilcOnOllC Ter
mentation can be completed in about
three months. Do not add any old
vinegar or mother OF vinegar until the
alcoholic fermentation Is completed. as
the presence of acetic acid in the vine
gar retards the alcoholic fermentation.
When the alcoholic fermenta ton has
occurred, the product Is then known
as hard cider After the alcoholic fer
mentation is completed. then it is ad-
visable to add about one gallon Of good
vinegar. containing what is known as
the mother OF vinegar. to a barrel o.
the hard cider The mother OF vinegar
is another form of yeast. and has the
power Of converting alcohol into acetic
acid The process of converting alco-
ho1 into acetic acid is an oxidation pro-
cess i.e 1t is necessary to add oxygen
to the alcohol in order that acetic acid
may be formed
The old theory Of filing barrel full;
Of cider and placing a bottle IN the
bunghole to admit light to the cider is
wrong. It is much better to NIL the
barrel only half or three quarters full.
and every few days shake the barrel
80 that the contents Will be thoroughly
mixed with the air, and place gauze
over the bunghole to keep out the dirt
and insects. The more air that can be
Incorporated with the vinegar, the more
rapidly the process will take place
The pure food law requires that all
vinegar shall have reached an acid
condition equal to 4 per cent OF acetic
acid. This department will gladly test
any sample of vinegar of home manu-
facture for acjdity without any charge
Whatever: a test will require about
two ounces of vinegar, which can be
sent thru the mails II properly packed.
word in regard to the preservation
of cider, so that it may be sold as cider,
may be Of value. The preservative.
sodium benzoate, may be used to the
extent of one-tenth Of l per cent IN
cider Six @, noes of this preserve tive
may be ad1sd to a barrel of cider. This
Will generally retard the alcoholic fer
mentation 80 that the cider will remain
sweet for some time"
POTATO BUYING BEGINS.
Crop In Grundy County Short-Priee
Stops at so Cents Per BusteI.