MAKING CIDER VINEGAR. 



iSji. 



The most perfect cleanliness should be 

 followed will) all lood substances, for 

 such is the unaccountable number of 

 ways in which germs, bad as well as 

 good, affect the health, that no risks 

 should be run of harm from injurious 

 matters taken into the stomachs. The 

 cider should be filtered through fine, 

 clean, sharp sand, by which all the finest 



numerable (]uantilies. There are seVeral 

 ways of doing this. But the quickest 

 way is generally most desired. The 

 store barrels are placed where six, or 

 more, feet of space may be had below 

 them. A faucet is fitted into each 

 barrel. An open tub is set under the 

 barrel, and a sloping board, or several 

 of them, are arranged to lead a fine 



part of the pomace is se[)arated, and 

 other impurities that would form a good 

 deal of sediment in the vinegar are got 

 rid of; and then stored in perfectly 

 clean barrels. 



All that is required, then, to make 

 cider vinegar is to expose the cider to 

 the air, from which the active germs of 

 fermentation are gathered without any 

 trouble. They exist in the air in in- 



stream of the cider down these boards 

 into the tub. To lessen the time still 

 more, two of these tubs may be used, 

 one below the other so as to expose the 

 cider twice as long to the air. The tub 

 should be large enough to hold as much 

 as will flow in twelve, or twenty-four 

 hours, and when it is nearly filled, the 

 partly made vinegar is carried or pumped 

 up into the liarrel again In this way, 



