1300 The Cornell Reading-Courses 



" If possible let the juice stand in some large receptacle for a few days 

 to settle, then draw off the clear portion into well-cleaned barrels which 

 have been treated with steam or boiling water, filling them only two 

 thirds or three fourths full. Leave the bung out, but put in a loose plug 

 of cotton to decrease evaporation and to prevent the entrance of dirt. 

 If these barrels are stored in ordinary cellars, where the temperature 

 does not go below 50 or 45° F., the alcoholic fermentation will be com- 

 plete in about six months ; but by having the storage room at a temperature 

 of 65 or 70° the time can be considerably shortened, and the addition of 

 Fleischmann's compressed yeast or its equivalent at the rate of one cake 

 to five gallons of juice may reduce the time to three months or less. Use 

 a little water to thoroughly disintegrate the yeast cake before adding it 

 to the juice. The temperature should not go above 70° for any length 

 of time, to avoid loss of the alcohol by evaporation. 



" After the sugar has all disappeared from the juice, that is, when the 

 cider has entirely ceased ' working ' as revealed by the absence of gas 

 bubbles, draw off the clear portion of the cider, rinse out the barrel, replace 

 the liquid and add two to four quarts of good vinegar containing some 

 ' mother,' and place at a temperature of 65 to 75° F. The acetic fermen- 

 tation may be complete in three months or may take 18 months according 

 to the conditions under which it is carried on; or if stored in cool cellars 

 may take two years or more. If the alcoholic fermentation be carried 

 on in the cool cellar and the barrel then be taken to a warmer place, as 

 outdoors during the summer, the time of vinegar formation may be reduced 

 from that given above to 15 or 18 months. Where the alcoholic fennenta- 

 tion is hastened by wann temperature storage and the use of yeast and 

 the acetic fermentation favored by warmth and a good vinegar ' start,' 

 it is possible to produce good merchantable vinegar in casks in 6 to 12 

 months. 



" When the acetic fermentation has gone far enough to produce 4.5 

 to 5 per cent of acetic acid, the barrels should be made as full as possible 

 and tightly corked in order to prevent destructive changes and conse- 

 quent deterioration of the vinegar." 



Food Preservation 

 (Outline for club study) 



Reasons for the spoiling of food 



Methods of retarding or preventing the spoiling of food 



I Packing methods 



a Trenching vegetables 

 b Packing fruit in paper 



