204 



CA NA DIA N HORTICUL TURIHT. 



made on every farm from the sugar con- 

 tained in the juice of apples, and is the 

 one in the manufacture of which far- 

 mers 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 cause the first fermentation by 

 which a little starch is converted into 

 sugar, but almost simultaneously the 

 stronger fermentations begin by which 

 the sugar is converted into alcohol. If 

 the temperature is low, and the cider 

 left undisturbed, it will rest here for 

 weeks and perhaps months. With a 

 rise of temperature, or stirring frequ- 

 ently, the third fermentation begins, 

 called the acetic acid. The change 

 will be slow or rapid, according to the 

 atmospheric exposure. 



If the cider tills the barrel the 

 change will be slow ; if the barrel is 

 half full the exposure will be greater, 

 and the change will consequently be 

 more rajDid. If this amount be stirred 

 vigorously once a week it will be still 

 more rapid, and if stirred once a day it 

 will be more rapid still. These very 

 rapidly made vinegars are always of 

 inferior quality, having a stinging 

 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 

 stock in casks thoroughly impregnated 

 with acetic acid is necessary for its pro- 

 duction. The cider, after having pass- 

 ed through the ferinentation which 

 converted 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 casks. A certain quan- 

 tity, say five gallons more or less, is 

 weekly, during 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 summer, just owing to the tempei'a- 



ture. Good vinegar cannot be made 

 from poor, watery cider. Sweet apples 

 make the be.st. Unfortunately your 

 city markets are full of poor stufi" 

 quickly and cheaply made from whiskey 

 and water. A little of the former 

 mixed with a large quantity of the lat- 

 ter produces acetic acid very rapidly. 

 This now greatly injures the market 

 for pure cider vinegar. 



A barrel of pure cider vinegar was 

 offered on the market by a farmer. 

 The grocer, after tasting the vinegar 

 would not buy it, saying that he could 

 not sell it, as his customers wanted 

 sharp vinegar (made out of whiskey) 

 and consequently no sale. Hence we 

 do not see why every fanner who owns 

 an orchard should not only have for 

 his own use the pure cider vinegar, but 

 also sell to those less fortunate in the 

 ownership of an orchard. 



Unfermented Grape Juiee. 



A writer in Pacific Rural Press tells 

 his method of making a wholesome 

 beverage as follows : 



" In the first place, I stem the 

 grapes and press out the juice into a 

 tank, letting it stand over night to 

 settle. In the morning I rack it off 

 and then filter, thus rendering it free 

 from all vegetable matter. I also take 

 a quantity of black grapes and put 

 them in a boiler, letting them come to 

 a boil, in order to produce a dark juice. 

 This juice I also filter. Now, by 

 blending these juices, any shadp of 

 wine I desire is produced, from a light 

 pink to a deep claret color. 



" I then put the wine in a boiler 

 (which should be of copper, with a 

 faucet at the ))ottom for convenience 

 in bottling), and let it come to a brisk 

 boil, skimming what rises to the sur- 

 face. It is now ready to draw off into 

 bottles, which should be standing in 

 hot water to prevent breaking on the 

 introduction of hot juice. When the 

 bottles are filled they should be corked 

 immediately, and then dipped into 

 melted resin, which seals them air-tight. 



