43 



lias a retail value of 75c. If the wholesale price were only 

 one half the retail price there would still be a good healthly 

 margin of .profit after paying for labor, fuel and container's. 

 Cider may be kept sweet for an indefinite i)eriod either 

 by addition of chemicals or by sterilization. This last, if 

 done properly, is a somewhat lengthy and tedious process 

 and will not be discussed here. 



Wines of exceeding high quality and flavor may be 

 made from cider if proper methods are employed and if the 

 right kinds of yeasts are used. These yeasts with directions 

 for using may be purchased from dealers in cider making 

 machinery. 



Vinegar is of course the one most important product of 

 eider at the present time. We are all familiar with the 

 methods in common use and most of us are not ignorant of 

 the average results. Do not understand me to say that there 

 is no good homemade vinegar because occasionally w^e find 

 some that is really excellent, but mind you it is the exception 

 rather than the rule. It is just as easy to make good vinegar 

 in the home as it is to make good bread, but if the house- 

 wife used correspondingly the same methods in making the 

 bread as the goodman employs in trying to make cider, we 

 should all soon forsake the staff of life and call for the corn 

 pone. The difference is this, the breadmaker employs 

 science; the would-be vinegar maker depends upon chance. 



So much of this poor vinegar has l)een phu-ed on the mar- 

 ket that the government in order to protect the consumer set 

 r. .standard, and as a result very little homemade vinegar 

 finds a place on the market. Briefly the Federal standard is 

 as follows: Vinegar must contain not less than 4.5% acetic 

 acid and not less than 16% apple solids, of which not more 

 than 50% shall be sugar. Is it any surprise that vinegar of 

 the above standard is seldom produced by the haphazzard 

 methods in common use? 



. Vinegar is a product of a double fermentation, and the 

 quality is largely determined by the kind of apples used. 

 Only clean, sound apples should be used if best grade of vine- 



