INDIANA HOBTICUJ/rUKAl> SOCIETY. 429 



fruit treated as we have described. To hasten the change into vinegar 

 the Ivt'oping the cellar or storeroom warm and dry is important, and we 

 have known it to be done by adding a gallon of molasses and warm water 

 in wliich was put a little yeast, saj^ about two quarts of cheap molasses 

 and one cake of compressed yeast dissolved in two quarts of water. The 

 cheap molasses is specified because it usually sours quicker than a heavy 

 molasses. 



Some put in the "mother" that gathers in a barrel of old vinegar; 

 others take a barrel partly filled with strong vinegar and add one or two 

 gallons of the cider, and after a few days draw out as much from the 

 vinegar barrel and again add cider. Another way is to air the cider by 

 allowing small streams to run out into a tub, from which it is dipped 

 back into the barrel, while some take the trouble to run it through barrels 

 of hard-wood shavings, through which it works so slowly as to become 

 thoroughly aerated and it sours rapidly. Even frequent shaking of a partly 

 filled cask will hasten the souring. 



In certain sections they boil down the cider as soon as it comes from 

 the mill, and before the first fermentation begins, and malve the apple 

 jelly often seen in grocery- stores, but the operation is a rather difficult one, 

 to get it cooked just enough without scorching. Those who have the 

 evaporators used in making maple sugar, and who are used to boiling the 

 maple sap, succeed better in this than any one would be likely to with 

 less perfect apparatus and less experience. It needs slvimming often dur- 

 ing the process, we believe, but we h'ave not tried it nor watched the 

 process. 



GRADING AND PACKING APPLES. 



REQUIREMENTS OF THE APPLE SHIPPERS' ASSOCIATION OF THE 



UNITED STATES. 



Standard Barrels.— Resolved, That this association recognizes as the 

 standard barrel for apples a barrel which is of the capacity of a flour 

 barrel, which is 17% inches in diameter of head, and 28Vi! inches in length 

 of stave, and bulge not less than 64 inches, outside measurement. 



Requirements for No. 1 Apples.— Resolved, That the standard for size 

 for No. 1 apples shall not be less than two and one-half inches in diameter 

 and shall include such varieties as the Ben Davis, Willow Twig, Baldwin, 

 Greening and other varieties kindred in size. That the standard for such 

 varieties as Romanite, Russet, Winesap, Jonathan, Missouri Pippin and 

 other varieties kindred in size shall not be less than two and one-quarter 

 inches. And further that No. 1 apples shall be at time of packing prac- 

 tically free from the action of worms, defacement of surface or breaking 

 of skin; shall be hand-picked from the tree, a bright and normal color and 

 shapely form. 



