Page 



14 



BETTER FRUIT 



September 



any foreign grain, seeds, dirt, sand, 

 chaff, straw, cockle, smut and even fine 

 dust. Immediately before use it is 

 washed with clean cold water to fur- 

 ther fortify the dry-cleaning process. 

 The barley must be malted before use. 

 which involves skill and knowledge on 

 the part of the operators as well as ex- 

 pensive malting etiuipment. Great vol- 

 umes of air are necessary for the 

 respiration of the barley during its 

 malting or growing period, and every 

 cubic inch of this air is thoroughly fil- 

 tered, washed and purified before en- 

 tering the malting chambers. In some 

 factories the malt at the end of the 

 malting period is dried before use. In 

 others it is ground without drying and 

 is specified as green malt. The malt is 

 ground into a vat, termed the mash 

 tank, containing water of proper tem- 

 perature. If corn is used it is pre- 

 viously cooked under pressure, which 

 insures absolute purity. Where rye is 

 used it is generally previously treated. 

 Either or both, as the case may be, of 

 these prepared grains are i)ut into the 

 mash tank about the time the malt is 

 ground. The mixture is known as the 

 mash. This mash tank is fitted with a 

 mechanical stirrer or rakos. copper 

 steam coils and copper water coils and 

 accurate thermonieter. By these means 

 the mash is held at ]3roper temperatures 

 for the reijuired length of time for the 

 diastase of the malt to convert the 

 starch of the grains to sugars, for the 

 other enzymos to perfoi-ni tlieir func- 

 tions, and withal to extract all avail- 

 able soluble materials from the grain. 

 The liquor known as wort is drawn off 

 from the spent grains, brought to 

 proper temperature and inoculated with 

 yeast from a pure culture, then fer- 

 mented. When fei'mentation is fln- 

 islied the fermented lic|uor is separated 

 from the yeast, and where distilled vin- 

 egar is to be made this liquor is passed 

 through the still to obtain the low 

 wines, as previously described. These 

 low wines are mixed with the proper 

 proportion of vinegar — the (piantity 

 depending on the system in vogue — to- 

 gether with a small amount of clean, 

 clear, filtered beer, and jjassed over the 

 generators to convert into vinegar. 



The short i)rocess of vinegar making, 

 no matter whether the raw material be 

 fruit oi- grain, in a general sense is 

 identical. It is known as the Gener- 

 ator Process. The generator is a 

 wooden tank usually from 3 feet diam- 

 eter by 7 feet high, to SVj feet diameter 

 by 8 feet high, inside measure, with a 

 tight bottom. This tank is filled with 

 shavings specialh' made for the puv- 

 \inse. Beechwood is most preferable, 

 though s])ruce makes (piife a satisfac- 

 tory shavin.g, but shorter lived. .Strips 

 of rattan are sometimes used as a sub- 

 stitute for shavings. ,\bout eight inches 

 from the toj) of the generator is filled a 

 IH'rforated wooden head. On this per- 

 forated head is fitted a balanced dmnper 

 which serves as a distributer. Near 

 the bottom of the generator, around it, 

 are bored a few small holes. These are 

 for air intake. The alcoholic li(|uor, 

 known as the feed, is led to the dunqi- 

 ers in measured quantity, varied ac- 



cording to the material or system. The 

 quantity ranges from about 13 to 30 

 gallons per 24 hours. Being distributed 

 over the perforated head it trickles 

 down through the shavings, by which it 

 is split or spread into very fine par- 

 ticles. The air coming in through the 

 air holes near the bottom of the gen- 

 erator passes up through the shavings 

 against the feed material and out at the 

 top. On its way a portion of the oxy- 

 gen in the air combines with the alco- 

 hol present to produce acetic acid. The 

 air must be proportioned properly to 

 insure the best returns with mininuun 

 loss by evaporation or over-oxidization. 

 Competent operators are very keen to 

 note the slightest indisposition of one 

 of their patients, the generators, and 

 know the remedy to apply to bring it 

 u]i to normal health. By this plain ex- 

 planation it is meant to show that in 

 the (piick process of vinegar making the 

 action of converting alcohol to acetic 

 acid is chemical rather than the result 

 of bacteria. 



In conclusion, it luust be evident by 

 comi)aring the difTerent methods and 

 materials used as shown in the fore- 

 going: That the practice of utilizing 

 waste fruits for vinegar making is a 

 travesty on the intent and purpose of 

 the pure food laws. That there is utter 

 disregard of any normal or statutory 

 laws of sanitation governing the mate- 

 rials employed for cider vinegar. Foul, 

 lotten and wormy fruit being used, and 

 not cleaned or washed before pressing 

 cider from it. Contrast with this the 

 selection of grain for dislilleil vinegar 

 and the due regard to sanitation evi- 

 denced by the care exercised in clean- 

 ing and washing the grain preparatory 

 to jjrocessing. The conclusion must 

 follow that some legislative action 

 should be taken at once to prohibit the 

 use of lilthv waste fruits for vinegar 

 making; which action would auto- 

 maticalh- tend to gain recognition for 

 the clean, pure, wholesome iModuct — 

 vinegar made from carefully selected, 

 highest cpiality, clean, sound grain. 



Cider and Vinegar 



Every indication seems to point to a 

 large crop of apples in the Northwest, 

 although not anywhere as large as orig- 

 inally estimated. The crop seems fair 

 throughout the I'nited States. The 

 fruit growers of the Northwest are 

 thoroughly convinced it will not ])ay to 

 shi)) anything but good grades of apples 

 to Eastern markets on account of 

 excessive freight rate. There is nothing 

 that injures a fruit market more than 

 placing cull fruit on sale. It i)ulls 

 down the price of good fruit and puts 

 an extra supply on the market which 

 will net the grower no money. There- 

 foi-e we advise all apple nuMi to con- 

 sider the cider mill and the vinegar 

 factory one of their best friends, and 

 to furnish them with the projjcr supijly 

 of apples during the coming year. The 

 more oil' grades they give the cider mill 

 and vinegar factory the better their net 

 results will be at the end of the year. 

 In sonic districts there are vinegar 

 plants, but in most instances these are 



not able to take care of the entire sup- 

 ply of cull ap])les; fruitgrowers should 

 provide against such emergencies by 

 securing cider presses themselves with 

 which to convert their own cull apjjles 

 into cider or vinegar. Save the waste 

 by buying cider presses. Saving the 

 waste in many kinds of business, like 

 the nieat-iJacking business, is said to be 

 the sole profit. The ijure food laws are 

 I)rotecting the fruitgrower now in the 

 vinegar business, so there should be a 

 splendid opportunity for converting all 

 the waste apples into vinegar, thereby 

 making good money. 



National Apple Day 

 National Apiilc Day will be cele- 

 brated in 1014 on the third Tuesday of 

 October. This date has been adopted 

 by a very large number of associations 

 and states in the United States and 

 Canada, although some states have an 

 Apple Day of their own. Many North- 

 western people feel that inasnuich as 

 the Northwest grows principally winter 

 apples the National Apple Day should 

 be celebrated later on in the year when 

 Northwestern apples are ready for con- 

 sumption. But inasmuch as it is im- 

 possible to please every section there 

 is just one thing to do, and that is for 

 the Northwest to make the best of it 

 and help the day along, even though 

 the date seems a little early. However, 

 it certainly seems wise to stimulate the 

 public in consuming activity as early 

 in the season as possible and get them 

 in the habit of bu>ing and eating apples. 



The A])ple World is a new iniblica- 

 tion, the official organ of the Apple Ad- 

 vertisers of America, an organization 

 promoted and started by the adver- 

 tising connnittee of the International 

 A])ple Shippers' Association, afteiwards 

 extending the scope of the organization 

 to include growers, shippers and han- 

 dlers of apijles all over the United 

 States, for the ]3urpose of advertising 

 the apple with an aim of showing its 

 value as a food anil diet with a view 

 of stinndating the consumjjtion and in- 

 creasing demand. Mr. I'. Grant Border, 

 an apple dealer in Baltimore, is editor 

 and Leonard B. Noiley, an advertising 

 man, is the business manager. The 

 initial number of the The Apple World 

 in June is very very attractive, with a 

 very significant cover page showing a 

 great big apple, with the map of North 

 and South America, the map of North 

 Ameiica being labeled "The World's 

 Apple Orchard." This first number is 

 attractively gotten up tyiiographically 

 as well as editorially, first class in 

 every respect. It is to be hojjed that 

 the aim of The Apple World will be 

 accomplished and we wish it success in 

 showing the dealers how to advertise 

 the apple in an effort to induce a larger 

 consumption and greater demand. If 

 they succeed in doing this one thing 

 alone and doing it will — the main ob- 

 ject of the i)ublication — O, great will be 

 the satisfaction of achieving something 

 and being able to say "It is well done." 



