53 



in our section, although we have the other type, of course. 



MR. HITTINGER : How many years could you keep 

 that product in good shape? 



PROFESSOR CHENOWETII: I couldn't answer that, 

 .sir, because I don't know. Some of it you probably would 

 not want to keep longer than that year. You would want to 

 dispose of it within a year, jellies particularly. They are 

 ver}' apt to crystalize if you attempt to keep them too long, 

 but with the canned fruits and vegetables, I don 't know. 



MR. HITTINGER: If you couldn't sell it, you would be 

 stuck again, wouldn't you? 



PROFESSOR CHENOWETH: I don't think there 

 would be any danger but what you could sell it. 



MR. CUNNINGHAIM : If you make cider and let it get 

 hard, you can turn it into vinegar. 



PROFESSOR CHENOWETII: It depends altogether 

 on how hard it gets. Hard cider is cider that contains alco- 

 hol, and the. amomit of acetic acid that can be obtained from 

 n hard cider depends on the amount of alcohol. If you have 

 in this hard cider somewhere around five or six per cent, of 

 alcohol, you can get a good vinegar but of it. If you havb 

 three or four per cent alcohol, you can't. 



QI'ESTION: What do you do in that case to make vine- 

 gar? Add acetic acid ? 



PROFESSOR CHENOWETII: No. The only thing I 

 could see to do would be to use an inferior grade of vinegar 

 like this (indicating a bottle) to tone down the vinegar of 

 six or seven per cent acetic acid. 



QUESTION: Is it necessary to use a porcelain kettle? 



PROFESSOR CHENOWETH: No. a tin vessel would 

 give the same results. I don't see why a man who is making 

 maple syrup eouldn 't use his evaporator, if he is using a 

 modern one. use the same pan in the fall in making boiled 

 cider and jellies, thus making his pan pay for itself. And 

 you could put out a product that would be very attractive 

 and would sell much more readily than this black, burned 

 stuff you see on the market. 



