CA NA D/A A IIORTICUL TIJRIST. 



•n'i 



a good draft from t\w stove tliroiigli 

 tlie sulphur box, the stove should be 

 set below the level of the box, and if 

 the pipe trends upwards the draft will 

 be increased proportionally. 



For sulphuring, the fruit contained 

 in a box 8 feet high by ."5^ feet S((uare, 

 two heaping tablespoonsful of powder- 

 ed sulphur sprinkled upon a live coal 

 and burned on a pan set in the stove, 

 with lower draft open and hood door 

 closed, is sufficient. Good results 

 have been obtained from burning a 

 mixture of two-thirds powdered sul- 

 phur, and one-third powdered charcoal. 

 From twenty to thirty minutes is as 

 long as fruit could remain exposed to 

 the sulphur fumes to avoid deposit of 

 metallic sulphur, and yet produce 

 bleaching effect. Practice will train 

 the eye to this, keeping in mind that 

 the greener the fruit, the longer the 

 exposure that is necessary. 



Wiier(! large drying operations are 

 in progress, a row of three sulphuring 

 boxes can be .served fiom one stove, 

 operating them successively and having 

 pipes made with sheet iion caps to cut 

 oH" the communication with all but the 

 one box which is being sulphured. 

 Caps are better than dampers, as they 

 entirely cut oH' the connec*".ions, al- 

 though involving the slight trouble of 

 unjointing the pipe to put the caps on. 



Sulphuring preserves for a long time 

 the. bright, rich color of Apricots and 

 Peaches, and the whiteness of Apples 

 and Pears, and, when practiced as 

 above described, not only imparts no 

 bad flavor to tiie fruit, but actually 

 enchances it by preventing fermenta- 

 tion ; on the other hand, over-sulphur- 

 ed fruit, however beautiful, retains the 

 sulphur taste to an offensive degree, 

 proportioned to the extent of the over- 

 sulphuring. 



CIDER AND VINEGAR MAKING. 



'^T^HE demand now is for a sweet 

 J^ beverage retaining the flavor of 

 the fruit and beneficial to health. It 

 is necessary then to keep cider sweet, 

 and to do this, sound, ripe fruit is a 

 necessity, for it is impossible to make 

 Krst-class cider out of poor fruit. 



The apples must be reduced to a tine 

 pulp and pressed through cloths which 

 retain all the pomace. The product 

 then, after Hltering, is ready to be 

 stored in the cellar in barrels scru- 

 pulously clean ; to sum up, good cider 

 depends upon sound, ripe fruit, clean 

 handling, clean packages and the best 

 machinery. 



Fenn<ntatio)i. Before taking up the 

 process of preserving cider in its sweet 

 state, let us consider the cause of fer- 

 mentation. According to the germ 

 theory of fermentation, certain micro- 

 scopic spores that exist in the air, come 

 into contact with the cider at the very 



first step of its manufacture, it rots and 

 the cider undergoes fermentation. Now 

 in the case of using rotten Apples, which 

 being tilled with these oiganisms that 

 have already induced decay in fruit, it 

 is folly to grind them up with sound 

 fruit and expect the product to remain 

 sweet. These spores excluded in the 

 rotten fruit, we tind it easier to control 

 the dormant spores that are in the 

 cider. The racks and cloths, if sour, 

 contain these active spores, and hence 

 the necessity of steam or boiling water 

 to destroy them, keeping the utensils 

 entirely sweet and pure. 



Fermenting spores appnrently are 

 much more numerous during those 

 days described as "muggy" close or 

 sultry. On such days as these cider 

 will ferment sometimes before it leaves 

 the press. Clear days, therefore, to- 

 gether with cool temperature, are best 

 for successful cider making. Hence, 



