28 6 NEBRASKA STATE HORTICULTURAL SOCIETY 



market could thus be made to yield between $200.00 and $300.00 with 

 very little labor. 



Some of the useful products which come from the apple are 

 vinegar, cider syrup, cider jelly, apple butter, pasteurized cider, etc. 

 Below is given a brief description of these products] 



A'inegar. 



The process of transforming apple juice into good cider vinegar 

 is easily accomplished, and can be produced in every household where 

 the necessary temperature can be controlled. For vinegar, the wind- 

 falls may be used or the pomace of later pressings may be repressed, 

 but for a superior article only sound ripe apples should be used. 



Common experience teaches that if cider is exposed to the air it 

 will soon ferment. Now by proper handling after the first stage of 

 fermentation the cider may be converted to vinegar in a very short 

 time. It is well understood now that fermentation is the work of 

 myriads of bacteria that infest the cider and behave very much after 

 the manner of yeast in bread making. Cider, in changing to vinegar, 

 passes through two stages: First, the sugar of the juice is changed to 

 alcolhol. Next, the alcolhol is changed to acetic acid or vinegar by 

 further fermentation. 



Cider Synip. 



Evaporation is another method of treating cider. By this pro- 

 cess the volume is greatly reduced and the resultant product is sa 

 concentrated that it will remain in a perfect state of preservation for 

 years. In this way two great advantages are secured: First, the pro- 

 duct can be stored in much less space, and, second, it will keep 

 indefinitely. When the cider has been reduced in volume in the ratio 

 of five gallons to one the product is of such consistency as to be s.uit- 

 able. for handling and in no danger of fermenting. This product ia 

 called cider syrup, or boiled cider, and is widely used in making 

 apple butter, mince pies and the various products of the culinary art. 



Cider Jelly. 



When evaporation is carried further, reducing the volume in the 

 ratio of about seven to one, the product is known as cider jelly. In 

 this form it is quite acceptable to those who like a jelly somewhat 

 tart. By adding sugar it may be made to please the taste of those 

 who like jelly of a milder, sweeter taste. The jelly may be flavored to 

 suit various tastes by using any flavoring material that will not evap- 

 orate readily. Apple jelly is usualy marketed in glass jars holding 

 two or three pints. 



Apple Butter. 



One of the chief uses of cider syrup is in the making of apple 

 butter. Everybody knows the "goodness" of apple butter. Fond 

 memory will hark back to "bread, butter'n apple butter." This apple 

 product, combining as it does, the essentials of the best fruit known 

 to man, well reserves high rank as a staple food and table delicacy. 



