MISCELLANEOUS ARTICLES. 391 



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ment stations, at the expense of the State, and as soon as results are 

 reached they will be made public. 



MAKING CIDER VINEGAR. 



A Kansas orchardist not long since asked how to make cider vin- 

 egar, to which we replied as to some essentials. Following will be 

 found an article by Mr. L. B. Bryant, of Princeton, 111., Secretary of 

 the Cider Makers' Association of the Northwest, contributed by him 

 at our request. The article is as follows: 



The essentials for making cider- vinegar on a small scale are a 

 grinder to grate up the apples into a fine pulp, a good press to extract 

 the juice, barrels to put the juice in, a frost-proof room or cellar to 

 store the product in, and, of course, a good supply of apples. 



I would not advise, under any circumstances, the use of the little 

 hand-mills that are scattered all over the country. They grind the 

 apples so coarsely and the presses have so little power that not much 

 over one-half the juice is obtained. The cider is not clear, but full of 

 pomace ; and altogether it is a slow, hard way to make cider with them. 



If the work will warrant it, buy a grater which can be run by 

 power and a medium sized press which can be worked by hand. This ma- 

 chinery can be obtained of concerns which make the buildiDg of cider 

 machinery a specialty. If the business does not warrant getting such 

 an outfit, have the cider made at a good custom mill. Any plan of 

 extracting the juice from the pomace by leaching, without pressing, 

 will probably result in failure. 



Ordinary, good wind- fails will make good material for vinegar, but 

 care should be taken to reject all immature, wilted as well as rotten 

 apples. The better the apples the better the product. When the cider 

 is made it should be put into good iron-bound barrels and ranked up 

 out of doors, put in the shade, and allowed to ferment. The barrels 

 should be placed on timbers or poles elevated from the ground suffi- 

 ciently to allow the contents to be run off into other barrels. It is a 

 great convenience to have a tank to put the cider in as it runs from 

 the press. This will make the vinegar stock of more even strength 

 and give it a chance to settle. 



Draw off the tank when needed for a fresh supply of cider, by a 

 faucet placed an inch above the bottom of the tank. The barrels in 

 this case should not be filled more than three-fourths full, and may be 

 put at once into the cellar or other place of storage ; but it is prefera- 

 ble, if early in the season, to rank up out of doors, as before directed, 

 until cold weather. 



