274 



I'HE CANADIAN HORTICULTURIST. 



the feeding I'oots will be found near the 

 surface and within reach of all the 

 favorable influences of air, moisture 

 and fertilizers, and will not be driven 

 by the plough to seek sustenance from 

 the cold subsoil. Even the peach is no 

 exception to the rule. The oldest, best 

 and most pi'oductive peach tree I ever 

 knew stood in a tough blue grass sod on 

 a lawn. It survived for ten years all 

 its companions planted at the same time 

 in a piece of cultivated land adjoining, 

 and for aught that 1 know may still be 

 thriving. — Phil. Weehly Press. 



HOW TO MAKE VINEGAR. 



A correspondent wants to know how 

 make merchandise vinegar from 



pies. 



ASj ordinarily made the juice of the 

 apple or cider, is put into barrels and 

 then placed in the sun, or where the 

 temperature is high and the contents 

 allowed to ferment and " work " into 

 vinegar. Whiskey, molasses or old 

 vinegar barrels are the best to use, as 

 what little is left of the former contents 

 of the barrels will assist in the forma- 

 tion of vinegar. New oak barrels 

 should not be used, as the tannin in 

 the oak will injuriously affect the 

 vinegar. If the barrels are to be 

 placed out of doors in the sun and air 

 it is quite essential that they be thor- 

 oughly painted, hoops and all, to pre- 

 vent shrinking, and keep borers, etc., 

 from working through the wood and 

 thus cause serious loss. 



As the oxygen of the air plays a very 

 important part in the process of fermen- 

 tation, it is necessary that means of 

 access be provided for this ; hence the 

 bung hole is left open, though covered 

 with a piece of mosquito netting or 

 similar material to keep out the insects. 



In vinegar factories vats are pro- 

 vided and the liquid is some times 

 passed from one to another, and to still 

 more bring every portion into contact 



with the air it is made to run through 

 beechwood shavings. These shavings 

 also collect many of the impui-ities. 

 Shavings from other wood are some- 

 times used but are generally objection- 

 able, as they may impart unpleasant 

 tastes to the vinegar. We have heard 

 of corn cobs being used iis a substitute 

 for the shavings, with good results. 

 The practice is too prevalent of work- 

 ing up the poorest apples into vinegar. 

 The better the apples and the less water 

 is used the better will be the product. 

 Many formulae exist for making 

 vinegar by the use of chemicals, but 

 the best article is made out of the pure 

 juice of fruit. Manipulation may vary, 

 but we have given the essential points. 

 — Rural World. 



BETTER SYSTEM IN MARKET- 

 ING FRUITS NEEDED. 

 I wish to say, in a cautionary way, 

 that a man who goes into truit gi'owing 

 should have some definite plans about 

 reaching his markets. The weakness 

 of our whole fruit growing system, 

 next to slovenly cultivation and hand- 

 ling, is found in a lack of a good system 

 of distribution of our products. There 

 are many sections of the country, north 

 and south, where fruit growing has be- 

 come unprofitable, largely on this ac- 

 count. We do not reach out widely 

 enough, or our fruit does not bear carry- 

 ing far enough. Our limited markets 

 break down under the supply, and we 

 lose money from over-production. — 

 Hon. Parker Earle. 



PRESERVATION OF FRUITS. 



Marshall P. Wilder has said that to 

 preserve fruit we must have perfect con- 

 trol of temperature, light and moisture. 

 The apartments where it Ls expected to 

 keep fruit must be so arranged that the 

 temperature within may be kept cool. 

 If warmth enters the conditions of fer- 

 mentation are present. Mr. Wilder 



