DOMESTIC NOTICES. 



of his own. Generally speaking, he succeeds, and becomes an independent, happy monilx 

 society, with a far better position than one-half of the doctors and lawyers who have cliosen 

 those professions because of their seeming facility to wealth or social circumstances. Tlie 

 members of our Horticultural and Fruit Growing Societies are as good men, as well informed, 

 and as free to come and go as they list, as tlio mass of physicians. They are quite as good 

 coinpauions, at least, as tlie fashionable dandy, and, in our opinion, much better ; they are 

 conscious of being instnimental in forwarding the world's progress ; thvAr minds are full of 

 intelligence ; their business is a source of peii^etual delight ; they never lack subjects of 

 thought and contemplation ; and they should be the most devout adorers of a supremo first 

 cause, because the evidences of design are always springing up before them. They are, too, 

 obtaining, by their intelligence and probity, an enviable social position, which improves 

 precisely in the proportion that they deserve it. Bartram was a gardener ; Dr. Lindley is the 

 son of a broken down gardener; Sir .Joseph Paxton was employed all his life in the same 

 capacity, and our correspondent (juotcs himself, Philip Miller as born in obscurity. Talent 

 and industry, with education such as a smart youth can get iu this country, if ho chooses 

 to ajjply himself, are sure of reward. — Eu.] 



IIow TO MAKE ViNEOAii. — lu the Ilorlicullurisl for December and February, there are notices 

 of the Vinegar plant, there described as " a minute fungus, allied to the mucor or mould," 

 " Penicilliuin (jlauciim, of which the mycelium or spawn forms a tough," "leathery web." 

 Thin description of the spawn would answer for the substance usually called " mother," 

 always accompanying good ciiler-vinegar when left a month undisturbed, whether producing 

 the vinegar, or being gtiuerated by it, and leads to the suspicion that the " mother," if not 

 the spawn of the vinegar plant, stands in the same relation to one of the same class, and of 

 nearly the same properties ; as it is frequently used here for the purpose of hastening the 

 formation of vinegar from cider, and it is generally believed to bo useful for that purpose. 



Leaving the vinegar plant till more is known of it and its properties, I propose to describe 

 the method I have used for making vinegar from cider, and which, when adhered to, I have 

 not known to fail. The cider used for making vinegar, is generally made in the early part of 

 the season, before the weather becomes cold. The process is as follows : Grind the apples ; 

 put the pomace in open vessels a day or two, then press out the cider, put it in open tubs or 

 casks, cover the cider one inch thick with pomace ; let it remain fermenting till the jwmaco 

 shows signs of separating into parts ; then skim oflF the pomace, put the clean cider into 

 casks, rejecting the sediment at the bottom ; place the casks of cider under cover, and 

 protect it from freezing in the winter ; place a brick or board over the bung-hole, and, for a 

 month, keep the vessels full; it is important that the casks bo well cleaned from mould 

 and mustiness ; where either is suspected, it is proper to burn sulphur within them, and, 

 afterward, rinse carefully. At anytime after the cider has been drawn from the open talis, 

 procure good cider vinegar, known to be such, and not that manufactured in part from tar- 

 taric or sulphuric acid; let it be in such quantity as you suppose nec(!ssary to begin with — 

 suppose one barrel, draw off one-half, and put it in another cask ; then, once in a week, 

 add to each a gallon of cider (or, if you choose, two gallons) ; continue to do so till the 

 barrels are full ; afterwards, draw from each, weekly, two gallons, putting it into other casks, 

 and fill the same quantity of cider into each that you have drawn from ; in this way, vine- 

 gar can be made, with certainty, to any extent. It is Ijetter not to sell till the succeeding 

 season of cider making ; first, because, although the vinegar may bo merchantable, yet it 

 may be wanted to increase the stock, and, if not, it will improve at least till the end of a 

 year, and perhaps longer ; and secondly, the casks (whi(di, to the farmer, causes the priu- 

 il outlay in making vinegar) will last longer if kept full, or part full, than if empty 

 liovo this method is the same in principle as that of making vinegar by using 



