140 TRANSACTIONS OP THE AMERICAN INSTITUTE. 



mentioned, which enter, though in small quantities, into the constitution of 

 plants, but a full discussion of the part which they perform in vegetable 

 economy would demand an exhaustive treatise on agricultural and vegetar 

 ble physiology. The presentation of this general view of the growth of 

 plants is deemed the most proper discharge of the duties of your committee. 

 On motion of Mr. Robinson it was resolved that the Secretary enter the 

 report at length on his minutes. 



How Can Cider Be Kept Sweet ? 



Mr. W. S. Clement, Winterport, Me., wants to know how cider can be 

 kept sweet without using sulphite of lime, because that if used in suflBcient 

 quantity to preserve the cider sweet materially injures its quality. Mr. C. 

 says: "I have lately heard from a person who has tried the experiment 

 that from six to eight pounds of fresh beef cut up and put into forty gal- 

 lons of cider, with one pint of rock salt added, will preserve the same bet- 

 ter than any other preparation which he has used" 



Mr. Solon Robinson. — Tliis will answer no better purpose than the sul- 

 phite of lime. It imparts an unpleasant taste, and sometimes the odor is 

 intolerable. I have seen tallow used with a better effect, and I have been 

 assured there is nothing equal to oil, a pint of which, poured gently into 

 the bung after fermentation, has proceeded just far enough to make a 

 pleasant beverage, excludes the air, and prevents any further fermentation. 



Mr. W. S. Carpenter said all that is necessary to prevent the fermenta- 

 tion of cider is to entirely remove the sediment. This can be done by isin- 

 glass, about an ounce to each gallon in the cask. It should be dissolved 

 in hot water or heated cider, and poured into the cask and thoroughly 

 shaken. It is then bunged up, and in a week or two all the sediment has 

 settled to the bottom. The clear cider may then be drawn off into a clean 

 cask. A new cask or one that has had some kind of alcoholic spirits is 

 preferable. The chairman said that he had used large quantities of isin- 

 glass to fine wine. When it is first put in it gives the liquor a milky 

 appearance, but the muddiest looking wine will, by this process, become 

 very clear. He has also known mustard seed used to prevent fermentation 

 of cider. 



Mr. Solon Robinson said that was simply because the mustard seed is 

 composed largely of sulphur. It will be well to define what is meant by 

 isinglass, as in many parts of the country mica is known by that name. 

 The article recommended is an animal substance. It is largel}^ manufac- 

 tured by Peter Cooper of this city, and sold in small sheets of white gela- 

 tin for culinary purposes. 



Mr. Norman Francis said that he x-ecollected an instance where his father 

 put a handful of alum into a barrel of cider when slightly fermented, which 

 he bunged up tight, and it kept perfectly in that condition till more than 

 a year old. 



To Prevent Worms on Trees. 



Mr. Charles Thompson, St. Albans, Vt., earnestly recommends everybody 

 to make a strong effort from December to May to destroy all the egga 

 which will hatch into caterpillars next Spring that can be found by the 



