45 



should be filled full aud the bung driven in. Cutting off the 

 air will stop fermentation. 



Another method may be used to effect the acetic fer- 

 mentation, viz, the alcoholic solution is run through a vine- 

 gar generator and is converted into vinegar within a few 

 hours. This last method would not be practicable unless one 

 were making large quantities of vinegar. Exclusive of labor 

 the cost of a 50 gallon barrel of vinegar is approximately 

 $3.00 and when sold at retail its value is $10.00. 



Cider may be used for other purposes than those already 

 discussed and the products obtained are not only nutritious, 

 but are highly palatable and might easily come to be stand- 

 ard articles of diet. Jellies, marmalades and butter are 

 among the most important of these and as will be shown, can 

 be produced relatively cheap. 



(1) 1 bu. apples @ 70c. 70c, 



6 gal cider @ cost of 3.4c. 20c. 

 25 lb. sugar @ 5c. 1.20 



Total for materials $2.10 

 The product is about 75 pounds of delicious marmalade 

 at a cost of 2.8c. per pound. Labor and containers would 

 not bring the cost to exceed 4 - 5 cents per pound. Basing 

 our judgment on the retail price of marmalade this would be 

 a profitable way of disposing of some of the surplus crop. 



If butter is preferred to marmalade it may be one of two 

 kinds, i. e. pure apple butter or sweet, spiced apple butter. 

 1 bu. cooking apples @ 70c. 70c. 

 8 gal. cider. @ cost of 3.4c. 26c. 



Cost of materials 96c. 



The product is four gallons of pure apple butter costing 

 24c. per gallon for materials alone. If a better article is de- 

 sired the addition of a few pounds of sugar and a few cents 

 worth of spices will make a product worthy a place on any 

 man's table. 



We tried this out as a laboratory experiment in which 



