ORCHAKDS. 221 



ounce of cream of tartar, to every barrel of cider destined for 

 vinegar. 



Cider vinegar is very valuable f )r market purposes and for 

 domestic uses. In the South, where the summers are long 

 and hot, it is made by fermenting new cider in a warm room 

 or shed fronting the south; or, exposed to the sun with the 

 bung loose in the open air; under ordinary circumstances, 

 without an}^ other aid it will become good vinegar in the 

 course of a few weeks, especially if it be made in the early 

 part of the Summer. 



The apples best adapted to this use are the early seedlings 

 and fruit from isolated trees on the farm, or any early ripen- 

 ing apples that are not so good for other purposes. The cider 

 for vinegar should be made from ripe, sound apples, as early 

 in Summer as the maturity of the fruit will allow — and it may 

 be put in sour barrels. It is not proper to rack it off at all, 

 nor does it need any foreign ingredients to add to its strength 

 or body, provided it has time to go through a proper ferment- 

 ation — by Fall it may be good vinegar, but it will not attain 

 perfection until the next Summer. There are various receipts 

 for making vinegar, or adding to its strength, with which most 

 farmers are acquainted. We, however, prefer none of them, 

 but choose to let the liquor take its natural course. The vin- 

 egar should not be put in a cellar, unless it be a very dry 

 one. The casks should be often examined lest they may be 

 found empty, as the worms frequently perforate the barrels 

 and all is lost. 



There is a method of procuring a very powerful essence of 

 vinegar, which can be practiced only in very cold weather. It 

 simply consists in exposing this liquor in basins, or other 

 shallow vessels, when the watery parts are converted into ice, 

 but the spirituous or acetous basis remains in a fluid state; so 

 that, by repeated exposure, one pint of strong vinegar will be 

 reduced to about a tablespoonful of essence. This preparation 

 possesses a fine flavor and a most pungent taste, and is valu- 

 able for particular purposes. 



HINTS FOR SOUTHERN FRUIT GROWERS. 

 P. J. Berckmans, of Augusta, Ga., states in a paper read 



