GATHERING AND MANAGEMENT OF APPLES. 315 



opposite direction. By this arrangement, a long zigzag 

 channel is made for the liquid to flow in. At its end, in 

 the upper shelf, bore a hole through, so that the vinegar 

 can drop to the next shelf, and traverse the channel. Thus 

 it continues to flow from end to end, until it has reached 

 the end of the channel in the lower shelf, when it falls, into 

 a receptacle. When commencing to make vinegar in this 

 manner, place the maker in some small room, where you can 

 have a fire and keep the temperature about ninety or nine- 

 ty-five degrees Fahrenheit. Have a barrel, or tub, or hogs- 

 head, placed a little higher than the box, and near the end 

 where the first channel commences, in the top shelf. In this 

 barrel have a faucet, so that you can regulate the amount of 

 cider which it is designed to have flow in the channel. The 

 aim should be to keep a very small stream moving gently 

 through the maker, affording every dr^> ample opportunity 

 to absorb the desired amount of oxygen before the liquid 

 reaches the end of the channel in the last shelf. A few gal- 

 lons, or a half-barrel of good strong vinegar, should be run 

 through first, so that the shelves will be well soured before 

 letting other mixtures run through. It is a good idea to 

 add one-third or one-fourth of good vinegar to any mixture 

 of cider before allowing it to run through the maker. Open 

 the faucet, so that a stream not larger than a straw shall 

 fall into the channel of the top shelf. As it falls through 

 the last hole into the barrel below the maker, the cider will 

 have changed to strong and pure vinegar. When once 

 started, the process must continue night and day, until the 

 supply fails. In warm weather no fire will be required in 

 the vinegar apartment, which should be well supplied with 

 fresh air to facilitate oxidation. If the liquid is allowed to 

 flow too rapidly, it will not have time to oxidize. 



Buffalo Vinegar. This kind of vinegar is made by min- 

 gling ten gallons of water with one gallon of molasses, and 



