STATE HORTICULTURAL SOCIETY. 87 



30x40 feet (or as large as desired), and 20 feet deep. Connect 

 the bottom of this with a good sized sewer pipe to the bottom of 

 the hill for drainage and to let in cool air — the longer this pipe 

 the better. This from Fruit Grower's Journal: Have a good 

 wall on all sides, build a cider house or packing room on top with) 

 a tight floor, leaving a place for an elevator. Have two floors in 

 the cellar, both made of narrow plank laid open. In such a cellar 

 we would have a cool, moist, uniform temperatuie summer and 

 winter, and in my opinion just as good as cold storage for keep- 

 ing apples or any kind of fruit from rapid decay. With such a 

 cool place we could pick berries of all kinds on Saturday, keep 

 over Sunday, and have them in prime condition for Monday 

 morning sales. 



In conclusion, gentlemen, please " shoot at the bunch" as 1 

 have tried to do. My great desire would be to have the observa- 

 tions, in brief, of all the members of this Society on fruit grow- 

 ing. We must go on experimenting and investigating until we are 

 practically independent of California, or any other state, for all 

 kinds of fruits which can be grown in the temperate zone. 



VINEGAR MAKING AND THE NECESSITY FOR A 



VINEGAR LAW. 



BY L. R. BRYANT, PRINCETON. 



Vinegar is defined as diluted acetic acid, and as it is legiti- 

 mately produced, is obtained by the fermentation of fruit or 

 vegetable juices, which, originally or by reduction, contain 

 saccharine matter or alcohol in the right proportions, to form, 

 acetic acid enough to give vinegar of proper strength. 



It is, therefore, made from a variety of substances, such as 

 malt, molasses, sour beer and wine, waste honey, sorghum 

 skimmings, and some economical housekeepers even have a jar 

 into which they put apple cores and peelings, grape skins,, 

 drainings of molasses jugs, yeast, and sour fruits of all kinds, 

 and from which they extract what they think is fine vinegar.. 

 But the most of the vinegar used in this country is obtained, 

 ostensibly, from corn and from the apple. That obtained from 

 corn and called Alcohol, Whisky or White Wine Vinegar, is 

 made by first distilling a low grade of alcohol, and then reduc- 

 ing it to the right strength for fermentation. Vinegar made 

 from the apple is called Cider or Apple Vinegar, and of course 

 in its purity is made by the fermentation of cider. 



Acetification, or the making of vinegar, is produced by 

 exposure to heat and air, and the different processes are only 

 different ways of doing this. The old-time process of making 

 Cider Vinegar, and not obsolete yet, by any means, is the filling 



