86 ANNUAL REPORT OF THE Off. Doc. 



One of the sources of gain, has been the increasing demand for pure applo 

 cider vinegar. Although the vinegar law of Pennsylvania, so far as it relates 

 to pure cider vinegar, was misunderstood by many people, the recent interpre- 

 tation of the act lias opened a better market, and farmers and fruit growers 

 receive correspondingly increased benefits. 



The Secretary of Agriculture, through the medium of an excellent bulletia, 

 has called attention to the great possibilities of fruit culture in Pennsylvania, 

 and it is believed that with the present favorable market conditions and the 

 improved outlook for fruit culture, this State will soon rank among the leading 

 fruit-growing stat(=s of the Union. Its adaptability for successful apple culture 

 is undoubted, and as the farmers have learned too use insecticides and fungi- 

 cides successfully on their trees and plants, and with our favorable climatic 

 and soil conditions, fruit growing must advance in importance and value. 



PROPER CARE OF FRUIT VINEGAR. 



The Bureau of Chemistry of the National Department of Agriculture, 

 through Dr. Wilej', its chief official, procured from the farmers and fruit 

 growers of Pennsylvania, hundreds of samples of what were pronounced by 

 the producers or manufacturers to be pure cider vinegar. These numerous and 

 varied samples were intended for analytical examinations to ascertain cer- 

 tain additional information relative to the important question of pure fruit 

 vinegar. 



While the large majority of the samples tested made a comparatively fair 

 showing, so far as acidity and solids are concerned, it was found that some 

 of the samples, which had been represented as "extra old cider vinegar," were 

 rather low in acetic acid. It was apparent that while standing in the original 

 barrels, the vinegar suffered deterioration and lost more or less of its acidity. 

 The disappearance of acetic acid is said to be due to forms of fermentation 

 that decomposed the acetic acid, changing it into other substances, largely 

 water and carbon-dioxide. 



The National Department of Agriculture, in further relation to the above im- 

 portant subject, gives the valuable information that this destructive change in 

 pure vinegar can, and should be avoided, when once the cider vinegar has 

 reached a sufficient degree of acidity. In actual practice, it is advised that the 

 vinegar be tested, and when it contains the usual standard of acidity, namely 

 4.5 per cent., it should be drawn off or filtered and then placed in a clean 

 barrel, filling it as full as possible and putting in the bung tight so as to 

 exclude the air. These instructions were in direct contradiction of the plan 

 that had been followed by many makers for years past. 



Among the conditions that are often responsible for the production of cider 

 vinegar below the standard, may be named the following: 



Poor or watered apple jviice; unfavorable conditions to the necessary fer- 

 mentation process; lack of proper attention and care during the fermentation 

 process; inattention to the product after it has matured. 



Tlie vinegar market of Pennsylvania has been flooded with many and varied 

 kinds of so-called "vinegar," and the Dairy and Food Bureau was called 

 upon to investigate their true character upon many occasions with interesting 

 results. The fruit growers of the State can supply the demand for pure fruit- 

 vinegar from their own products, if they will but make the effort. Thousands 

 of bushels of apples are permitted to go to waste, annually, which should be 

 converted into cider. Good, pure apple-cider vinegar is hardly ever lacking 

 a market at a remunerative price, while a low standard and inferior vinegar 

 cannot possibly command either a market or a price, being practically worth- 

 less. 



The vinegar laws of Pennsylvania are fair and equitable, and the fruit 

 grower who makes vinegar upon a business-like basis need not fear moles- 

 tation from the laws, but his interests will be fostered and encouraged by 

 the State authorities just as far as he is deserving of such encouragement and 

 recognition. In Eastern Pennsylvania, a number of fruit growers have estab- 

 lished a large and profitable market for their vinegar, while they also buy 

 and sell the vinegar made by many of the neighboring farmers. 



DEMAND FOR HIGH-GRADE BUTTER. 



Considerable speculation arose concerning the high price of butter which 

 prevailed throughout the past year, as the average prices realized in the New 

 York and Elgin markets were far above the normal. There were months 

 when the wholesale price at New York averaged 34 cents per pound for Elgin 

 butter, while near-by fancy and well-known brands commanded considerably 

 higher figures. It was not uncommon to find special brands selling at fifty 

 cents a pound and over, thus realizing a prediction that was sneered at only a 

 few years ago. There is no doubt that with the, rapid development of the 

 numerous first-class hotels and boarding houses in the larger cities, the demand 

 for an extra high class of creamery butter is almost sure to exceed the supply. 



Dairying, notwithstanding the increased prices now demanded for commer- 

 cial feeding stuffs, is more profitable than for many previous years, as it is 



