STATE HORTICULTURAL SOCIETY. 133 



can utilize it ; I will do it, first, by turning in the hogs to eat the wormy, 

 fallen fruit; I will do it, secondly, by marketing the best fruit when 

 prices are satisfactory ; I will do it, thirdly, by drying. I have arrange" 

 ments for this purpose. I will do it, fourthly, by making cider and 

 vinegar. The way to me seems perfectly clear to make money by 

 utilizing all the fruit in these ways ; what I want is the crop of fruit. 

 In my packing for market I endeavor to have an honest package of 

 fruit put up. If my apples do not show through all the barrel alike, I do 

 not know it ; in fact, my commission men give me the credit of putting 

 up good packages. My vinegar stands in large tanks or tubs, under 

 shelter, all winter. It freezes, but this does not hurt it. I keep a hole 

 cut in the ice, so as not to burst the tubs. 



Voice — What price can you get your vinegar? 



Mr. Huggins — From twenty to twenty-five cents. 



Dr. Long — I can't sell any considerable quantity at that price. 



Mr. Huggins — In regard to the drying, I have the Hawley process, 

 but must improve upon it; I want something better than I have got. I 

 think I shall, perhaps, select the Alden as best suited to my purpose. 

 I have this fall put seventy barrels of cider in my cellar, which I can sell 

 at ten to twelve dollars per barrel, and I believe I could sell five hundred 

 barrels. I have no fears but that I can utilize all the apples that I can 

 grow, in one way or in another. 



Mr. Schuyler — I make from fifty to one hundred and fifty barrels 

 of cider vinegar every year, and sell it in Chicago for thirteen to fifteen 

 cents per gallon. You can hardly make the Chicago people believe that 

 you have genuine cider vinegar; but, when they come to know this to be 

 a fact, they will buy. I have less difficulty in selling now that at first. 



Mr. Sanborn, (of Warsaw), I can't make vinegar in one year. I 

 would like to know how to do it. 



Mr. Huggins — Put it in sour tubs that have held strong vinegar 

 before, or put good sour vinegar into the tubs and this will hasten 

 matters. 



Dr. Long — I think I liave as good a knowledge of making cider 

 and vinegar as anybody, and I have been as long at the business. I iiave 

 now in my cellar sixty or seventy barrels of as good an article as any man 

 can show, and I can not sell any considerable quantity of either cider or 

 vinegar for more than eight dollars or eight dollars and fifty cents per 

 barrel. I have vinegar in my cellar ten, eleven and twelve years old. I 

 sold the "Vinegar King," Mr. Nicholson, of St. Louis, some time ago, 

 twenty barrels for twenty cents per gallon, and I found tlie barrels. This 



