The Canadian Horticulturist. 321 



CIDER VINEGAR. 



►», NLESS near a large market it is often difficult to sell the surplus of 

 summer and fall apples owing in great measure to their lack of keep- 

 ing qualities. One good way to dispose of them is to work them up 

 into vinegar. It will not be long now before apples begin to ripen 

 and those who have a large number of early apple trees will find the 

 following article from the Homestead suggestive and of value : 

 Good wholesome cider vinegar is seldom met with no\vada> s 

 in a grocery. The product called cider sold everywhere in groceries is manu- 

 factured on a large scale directly from alcohol by diluting it with water, adding 

 a little yeast, and exposing the mixture to the air. The last operation is best 

 effected by causing the liquor to trickle slowly through a cask filled with beech 

 or oak shavings which have been previously soaked in vinegar. The process is 

 known as the quick process of making vinegar, and it is very sharp. It is reason, 

 able to suppose that good vinegar cannot be made in this way. The best vin- 

 egar, therefore, can be made on every farm from the sugar contained in'the juice 

 of apples, and is the one in the manufacture of which farmers are interested, and 

 which is the best for general domestic use. 



When cider is exposed to air the yeast principle soon begins to operate 

 and causes the first fermentation by which a little starch is converted into sugar, 

 but almost simultaneously the stronger fermentation begins by which the sugar 

 is converted in to alcohol. If the temperature is low, and the cider undisturbed, 

 it will rest here for weeks and perhaps months. With a rise of temperature, or 

 stirring frequently, the third fermentation begins called the acetic acid. The 

 change will be slow or rapid, according to the atmospheric exposure. 



If the cider fills the barrel the change will be slow ; if the barrel is full the 

 exposure will be greater, and the change will consequently be more rapid. If 

 this amount be stirred vigorously once a week it will be more rapid still. 

 These very rapidly-made vinegars are always of inferior quality, having a sting- 

 ing taste. No vinegar can be called a good article that has not a rich " body" 

 and a fine aroma. It cannot be made in a hurry. A certain amount of old 

 stocks in casks thoroughly impregnated with acetic acid is necessary for its pro- 

 duction. The cider after having passed through the fermentation which con- 

 verted the sugar into alcohol and precipitated all solid matter to the bottom, or 

 threw off when the cask was full and the bung open, is racked off into other 

 easks. A certain quantity, say five gallons more or less, is weekly through the 

 summer season drawn out and added to the half filled hogshead containing 

 stock. 



After the cider is added to the stock the whole is stirred vigorously. This 

 operation may be repeated once or twice a week, or not so often during the 



