392 MISSOURI STATE HORTICULTURAL SOCIETY. 



On the approach of freezing weather rack off the vinegar stock 

 into clean barrels (only three-fourths filled) by means of a faucet placed 

 in the end of the barrel, or preferably with a syphon made of five- 

 eighths rubber tubing. This should be raised an inch above the bot- 

 tom of the barrel to avoid drawing off the sediment. All settlings 

 should be put into a separate barrel. The barrels can now be ranked 

 up in their winter quarters, the bungs taken out and remain undisturbed 

 until the contents become good vinegar, provided they are kept in a 

 furnace-heated cellar or other artificially heated room. 



An ordinary cellar is too cool to make vinegar quickly, and if such 

 a place is used for winter storage the barrels can be removed to a com- 

 mon shed on the approach of warm weather, remembering always to 

 rack off the contents before a barrel is moved. Never put barrels in 

 the sun in hot weather, as they will be spoilt and the contents lost. 

 When the vinegar is thoroughly made, a cool, dry cellar is an excellent 

 place to store it, and the barrels may he filled and bunged up. 



In many cider mills the pomace is pressed once, then reground or 

 picked to pieces and pressed again and the product used for vinegar. 

 If water is added to this repressing it should only be sprinkled; The 

 pomace can then be used, while fresh, for feeding stock of all kinds ; 

 but care should be taken at the commencement, and it should always 

 be given in regular rations, the same as grain. 



I have said nothing about the theory of vinegar-making, nor have 

 I described vinegar generators and expensive apparatus, as it has been 

 the purpose of this article to tell how to make good vinegar on a 

 small scale. ISTo one, of course, will expect to go into the vinegar busi- 

 ness extensively without posting up thoroughly. 



Until recently but little attention has been paid to the purity and 

 quality of the vinegar u3ed by the mass of consumers. So that it had 

 a sharp " tang" it was all right; but now this is slowly changing in 

 many localities, and the strength and quality of vinegar are prescribed 

 by law in some States. 



In conclusion, I will call special attention to these points : To 

 make good cider or vinegar use good, clean apples ; exposure to heat 

 and air is what makes vinegar. To have bright, clear vinegar free 

 from must, rack it before moving it, if it has been standing for any 

 length of time, and thoroughly clean the barrels as soon as emptied. 

 Good vinegar cannot be made out of a large quantity of water and a 

 little cider. Strong, late-made cider may bear the addition of a little 

 water, but that made early in the season will not. Hard cider is not 

 vinegar, and no attempt should be made to dispose of any vinegar until 

 it is clear and thoroughly made. Cheap instruments for testing the 



