REPORT OF STATE HORTICULTURIST. 57 



simply softened and used like raw apples. One other sugges- 

 tion is this : In evaporating, nothing is thrown away, as the 

 skins and cores are sent to factories where jelly is made. 



I want to spend the larger portion of the remaining time in 

 discussing the process of extracting the juices from apples. We 

 will just take up the subject of vinegar, a subject that most 

 everybody knows about, but perhaps I can give you something 

 new on the subject. Vinegar is an acid product made from fer- 

 mented apple juice and used as a condiment for table use, or 

 as a preservative for pickles, etc. Up to the present time, little 

 has been done to increase the consumption of any of the by- 

 products so far mentioned. The usual method is to sell direct 

 first and pack only the amount sold, so that there is no chance 

 for loss. It seems to me that there is a great opportunity to 

 increase the sale of the canned and evaporated fruit, especially 

 in distant countries. Throughout the apple growing districts 

 there are a great many cellars with several barrels of vinegar 

 which never reach the market in satisfactory condition. A 

 good many times the cider has not been properly treated. In 

 many cases the vinegar gets dirty and is exposed to the air 

 in such a way that acetic acid gases have escaped, leaving a 

 poor vinegar. Vinegar, as a rule, is not a production that the 

 market man can depend upon. I understand that there are 

 men in the state who are taking up this vinegar proposition, and 

 because they are making a definite strength production, clean 

 and clear, they are making a good thing of it. We produce 

 apples enough that are used for nothing but vinegar, so that the 

 apple cider vinegar would drive out all the other vinegars that 

 are put on the market, and we could have a greater consumption 

 of cider vinegar. 



There are three different methods of making vinegar. The 

 first method I want to speak of is the household method. Now 

 in this case the barrels are filled not over half full with sweet 

 cider, and a small quantity of mother of vinegar is added. 

 This should be kept in a room where the thermometer ranges 

 from 95° F. to ioo° F. At this temperature it develops better 

 than at any other, and at the same time we are getting our 

 desired production. It is necessary for these bacteria to have 

 a favorable condition in order to grow. Temperature and air 

 are necessary. This means that, if the barrel is filled full, the 



