vStatp: iroKTicuLTURAL society. ]J3 



When your apples begin to drop from the tree, llien is the tune to 

 begin to gather them. You assort the perfect specimens for market, and 

 the remainder, which is sometimes the half of the < rop, are to he made 

 into cider, or cider-vinegar. The best cider is made from sound winter 

 fruit. Some varieties of apples often ripen their fruit prenuiturely, and 

 you must be prepared to utilize the product by putting tlic same into 

 cider or vineg.'ir. Ordinarily one h;df of the summer apples nuist go 

 into cider-vinegar, which will under j)voper treatment, be ready for the 

 market a year after. 



1 was in an orchard this summer, where there were not less than 

 seven hundred bushels of apples that were allowed to drop from the 

 .trees, because the owner said it would not pay to ship them, and these 

 were fine, beautiful red-cheeked apples as any could wish, and would 

 have made from two thousand five hundred to two thousand eight hun- 

 dred gallons of the best cider, that could have been sold for twenty-five 

 cents per gallon. 



The orchardist must be prepared to avail himself of every advantage 

 in his situation. He must be mdependent of the apple market. I say 

 to my customers, when you can pay me fifty cents per bushel for my ap- 

 ples you can have them. When the price falls below that I press them. 

 1 have cider made on the thirteenth day of August, that is sweet and 

 good. I know that if I can't make the a[>ples pay, I can make the cider 

 pay, and the refuse not fit for market at any time, is put into vinegar. 



."^ome say rotten apples won't make good vinegar. This is a mis- 

 take. The Shaker vinegar, so much sought after and praised, is made 

 of rotten apples, exposed to the summer sun, and summer rnins. Cider 

 made in this way has sold for seventy-five cents and a dollar per gallon. 

 Rotten ajjples make good vinegar, but to make good cider we use sound 

 apples. 



T am told that some make vinegar and can't sell it, and why can't 

 they sell it.' Because they do not have a clear, good article, instead 

 of racking the vinegar off, before stirring the barrel from its place, they 

 perhaps roll it into the wagon, and stir it all up, and then it is impossible 

 to settle it, and the grocery man will not have it. 



There is another thing. T like to have my cider-vmcgar high ( olored, 

 and for this purpose, I let it stand in the \at twelve hours. We can or- 

 dinarily get about four gallons of juice out of a bushel of apples, in the 

 method we adopt. We pt-ess out about three gallons of cider from the 

 bushel, and in making vinegar we re-press this pomace, and get another 

 gallon, so that from a hundred bushels of apples we get four hundred 

 gallons of juice. 



It is necessary to put into the grocers' hands sfiuwg vinegar, because, 

 among other reasons, the grocer finds it very convenient sometimes, to 

 put in four or five gallons of water. But if a customer comes and 

 says, " Here, I want vinegar for pickles," the honest (.'') grocer will be 

 careful and not give him the watered vinegar. 



To make good cider and vinegar there is needed care, skill, experi- 

 ence, and — if done on a large scale — capital. So that it may be ques- 



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