316 THE APPLE CULTURIST. 



allowing it to ferment, after which one gallon of cheap 

 whisky or two quarts of alcohol are added to every ten 

 gallons. This liquid is then allowed to flow gently through 

 the maker. This is the "Buffalo pure cider-vinegar," of 

 which such large quantities have been sold. People buy- 

 ing it believe it to be made of pure cider ; yet those in 

 the trade know it does not contain one drop of cider. If 

 a little more whisky be added, the vinegar will be strong- 

 er. By the addition of carbon in the form of molasses and 

 sugar, the acid becomes more like cider-vinegar. Watered 

 cider may be greatly improved for making vinegar by add- 

 ing two gallons of molasses to a barrel of cider. 



NEWTOWN SPITZENfiERG. 



Synonyms. Spitzenburgh, Burlington, Kountz, Barrett's Spitzenburgh, Wine, 

 Vandevere of New York, Ox-eye, Spiced Ox-eye, Joe Berry, and Matchless. The 

 fruit of this old and valuable variety is usually of medium size, oblate, slightly 

 conical, and, when not covered with stripes, splashes, and dots, the surface is of a 

 fine yellow color, and is usually washed with red, is striped and splashed with 

 deeper red, and richly shaded with carmine on the sunny side, covered with a 

 light bloom, and sprinkled with grayish specks. The flesh is very rich and juicy, 

 with a fine grain ; crisp, tender, vinous flavor, scarcely subacid. Season, Novem- 

 ber to May. 



