PROCEEDINGS OF KINDRED SOCIETIES. 235 



few hours what would otherwise require a few years, with the improvement 

 of filteration through the shavings and the uniformity of the product; and 

 is as far in advance of the older and self made method as the steam car is 

 ahead of the stage coach. 



When cider vinegar first comes from the generator, it apparently loses 

 some of its fruit flavor, but this is only because it is new or fresh, for 

 as it ages all this comes back and it acquires all that rich, full, fruit flavor 

 that time alone can impart. 



To cider-makers who may have an idea of working up their repressings 

 or of adding a \dnegar plant to their cider-mill, I would say quite 

 emphatically, don't do it. Vinegar-making is a business requiring the 

 constant care and attention of a competent man, and cider-makers will 

 find that more money can be made, and much worry saved, by selling their 

 vinegar stock to a properly equipped vinegar-maker who makes enough to 

 justify its proper attention. By this means cider-makers can give their 

 undivided attention to the mill during the apple season and can find more 

 profitable employment elsewhere the balance of the year. 



If it is thought local trade will take an output at satisfactory figures^ 

 then the finished vinegar can be bought of a manufacturer for two or three 

 cents advance on what he pays you for your stock. This would be on 

 the same principle that the farmer now sells his wheat and buys his 

 flour. 



When the vinegar comes from the generator, whether cider or low-wine 

 goods, it is allowed to stand twenty-four hours or longer in the receiver or 

 tank, filled with long, straight shavings or charcoal, in order to clarify or 

 filter it. It is then drawn into barrels and is ready for market. 



Cider vinegar makers must bear in mind that the better the quality of 

 the cider used the better will be the vinegar. Choice, fine flavored 

 vinegar can not be produced from rotten apples or second pressings, 

 any more than a fine wine can be made from the skins and stems of the 

 grape. 



A vinegar can be made from these materials that is pure and wholesome 

 enough, as the chemical changes of the raw material, first into alcohol and 

 then into acetic acid, with the requisite filtration, leaves none of the putre- 

 factive principle in it, but it is as far from having the rich, fruity flavor 

 desired as corn vinegar itself. 



On motion of O. S. Miller, a vote of thanks was tendered Mr. Prus- 

 SING for his very able effort, and a request made that he present so much 

 of his paper as relates to legislation to the legislative committee, who will 

 meet with us later in the session. 



A motion was made and carried that we take up the paper that wa& 

 assigned to the afternoon session. 



Remarks were made by H. B. Davis, O. S. Miller, Mr. Nealy, C. H. 

 Godfrey, E. L. Prussing, and others. 



The committee on printing reported that they had investigated the mat- 

 ter and thought that there would be no trouble in getting our proceedings 

 published with the Horticultural Society's report. 



On motion, it was voted that the secretary correspond with Mr. Reid^ 

 secretary of the State Horticultural society, requesting that our proceed- 

 ings may be published together with their report. 



An amendment was offered and adopted that a request be sent for 

 enough copies to supply each member of this association with a copy. 



