Sec. 2C.] CIDEH, YIXEGAR, AND PRESERVES. 429 



this airing process must bo confined to cider while quite new. If fermented 

 cider were treated in tlie same way, the restdt would bo vincar. 



"When cider is kept tightly Iningcd uj), it changes litllo and very gradually ; 

 bottled, it changes none at all, except a certain improvement by age whicli 

 takes place. 



Air will at once begin to chango the r.'.cohol into vinegar if it comes in 

 contact with it, and this will make tlie best cider hard and sour before 

 lonfj. 



•iSl. .Vinegar— How lo Make it.— If you liave cider that "won't turn to 

 vinegar," just try the following plan: Fill a barrel, tub, bo.\, or any other 

 clean vessel, with clean shavings, or small twigs of any sweet M'ood, such as 

 maple, birch, beech, etc., and wet them with vinegar, if you have it, and if 

 not, cider, or even warm water will answer. This barrel must be full of 

 holes, sides and bottom, and set over a larger vessel, to catch the drip as it 

 leaches tlirough. The cider is to be conveyed to the leach by any con- 

 venient mctiiod. A good way is to put it in a pail, set on the i)arrel over 

 the shavings, and carry it over the edge by eiphons, made of rags, <ir cotton 

 lamp-wicking, or a hank of cotton yarn. These conductors should bo cut 

 long enough to reach from tlie bottom of tlic pail or pan used, up over tho 

 edge, and down an inch below the bottom. This gradual emptying of tho 

 ]>ail, and trickling down tlirough the illter, exposas the liquid to the atmos- 

 lilare, and that is what is wanted to make vinegar. If tho first operation is 

 iiisiitUcient, let it be repeateil, and good strong vinegar will bo the result. 



C'l UKA.NT ViNKOAK. — " Last year," writes a lady, " for trial, I tuok tVnirtecn 

 I^ounds of currants, mashed them as for wino, put them into a tub with two 

 or three pails of water, stirring it two or three times a day. After standing 

 several days, I strained or pressed it, and with molasses enough to make it 

 as sweet as new cider, I had ten gallons. I put it into a keg, and did not 

 open it till December, when I found it to be as good vinegar as was ever 

 made." 



Blackberry vinegar may be made in tlie same way; or, if you arc making 

 wine, do not throw away the seeds ana skins after drawing otf the must. 

 Pour warm water over these tintil they are entirely covered, and let then* 

 stand in an o])en vessel three or four days. 'Ila-n draw ..If tho ]i.|uid and 

 let that stand until the acetous fermentation takes place. A small quantity 

 of coarse sugar or molasses will hasten the process. In this way a moat 

 excellent article of wine vinegar may be obtained by many who have not 

 tlie means of making ci<hT vinegar. 



4S-2. Preserving Fruits for « inter Ise.— We have already given a plan in 

 3.'17 of a fruit-drving house, and have recommended preserving various kinds 

 of fruits by drying for winter use, and now wo give some ilinvtions tor 

 various other i)reparation8 for preserving fruit, cooked and uncooko<l. 



Aj'jihn keep best in a dry, cool room, just above the freezing-iK.int. If 

 headed in barrels, apples will keep in a room where water wouKl frooro 

 quite solid. They will not keep well in a warm et-llar whero cabbage, 



