ORCHARDS. 



20 degrees of Reaumur (77 of Fahrenheit); 3. The addition of 

 some extraneous vegetable matter to promote the acetous fer- 

 mentation; and 4. The presence of alcohol. Vinegar can be 

 made from cider, from the juice of currants, from sugar and 

 water with a little whiskey: a cask that has been used to keep 

 vinegar in, is the best cask to make it in. If cider is too weak, 

 add half a pound of sugar and half a gill of whiskey to each 

 Ballon, and set the cask in the sun, covering the bung hole 

 slightly to admit the air and exclude the dust. 



Vinegar, however, is best made thus: to a quarter cask of 

 good cider, add 4 pounds of white Havana sugar, and half a 

 pound of argol or rough tartar in fine powder; it will be better 

 for the addition of some lees of wine; expose it to the heat not 

 less than 75 degrees nor more than 80 degrees, with the bung 

 out Twice or thrice a day, draw off a pailful, and after it has 

 stood exposed to the air a quarter of an hour, return it into the 

 bung hole by a funnel. 



The method of imitating wine vinegar in the English manu- 

 factories, is as follows: In a long room, quarter casks of cider 

 placed upright, side by side, raised above the floor about twenty 

 inches, occupy all sides of the room, which by means of stoves 

 is kept at a temperature of about 80 degrees of Fahrenheit. 

 The top of the cask is bored full of holes; on each cask is placed 

 a tub holding about half a bushel or more of Malaga raisins. 



The sole occupation of the man who attends the room, is to 

 go round incessantly, and draw a pailful from the bottom, and 

 pour it upon the Malaga raisins; the cider percolates through 

 the raisins, and runs into the cask by means of the holes in the 

 top. This gives the wine flavour and body. The operation 

 takes about a fortnight, according to the strength of the cider; 

 when this is weak, sugar and powdered tartar are put in. The 

 tartar certainly adds to the strength of the acid, and also to the 

 vinous taste, but the acid of tartar is by no means so whole- 

 some as the acid of vinegar. Tartar can be discovered by 

 means of sugar of lead: the tartrate of lead precipitates; the 

 acetate of lead is soluble. 



THE PEAR TREE. Of the pear tree as well as the apple 

 tree, there are many varieties: as these do not re-produce 

 themselves from the seed, and as the plant furnished by layers, 

 cuttings and scions, are very indifferent, the pear tree is usually 

 propagated by scions and buds. They may be grafted on 

 quince or pear stocks. The best fruit is usually produced from 

 quince stocks; but though finer in quality, it is not so abundant 

 in quantity as that produced from pear stocks. 



We give the following from Mr. KENRICK'S select list of 

 fruits, as contained in his New American Orchardist. Those 



