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108 



THE ILLINOIS FAEMER. 



April 



Second best 1 



Best fresh quinces in cans or glass 2 



Second best 1 



Best fresh cherries in cans or glass. . . . 2 



Second best 1 



Best fresh currants iu cans or glass 2 



Second best 1 



Best fresh gooseberries in cans or glass 2 



Second best 1 



#est fresh raspberries in cans or glass ^ 2 



Second best 1 



Best fresh strawberries in cans or glass 2 



Second best 1 



Best display of fresh canned fruits — the 



samples to be distinct from the foregoing. 5 



Best apple butter 2 



Second best 1 



Best peach butter 2 



Second best 1 



GREEN FRUITS. 



Best 6 varieties, 3 each, winter apples $10 



Best S varieties, S each, winter apples 5 



Best 4 varieties, 8 each, winter pears 5 



Best 2 varieties, 3 each, winter pears 3 



BCTTEE AND CHEESE. 



Best butter in tub or firkin, not less than 

 25 lbs, made at any time during the 

 year $10 



Second best 5 



Best but' er made in May or June, not 



less than 20 lbs 10 



Second best 5 



Best fresh butter in roll, not less than 



10 lbs 5 



Second best Transactions. 



Best cheese 1 year old or ot er $10 



Second best 6 



Best cheese under 1 year old 10 



Second best 5 



l^flt is designed to make the Winter Meet- 

 ing at the capitol, an occasion of interest and 

 importance to all who may choose to attend. 



A proper exhibition hall will be provided, 

 competent committees appointed, and the re- 

 quisite attention given by the board. 



Cider and other Wines- 



The Schiitijic American speaking of "Cider and 

 other wines," says : "When Cider has fermented 

 for a week in a cask, add half a pound of white 

 sugar to every gallon ; and then allow it to ferment 

 further until it has acquired a brisk and pleasant 

 taste. An ounce of the sulphite of lime is then 

 added for every gallon of cider in the cask, and the 

 whole agitated for a few minutes and then left to 

 settle. The sulphite of lime arrests the fermenta- 

 tion, and in the course of a few days the clear 

 cider may be poured off and bottled, when it will 

 retain the same taste that it had when the sulphite 

 was added. About an ounce of the sulphite of 

 lime added to the gallon of cider in any stage of 

 fermentation will preserve it from further change. 

 A sparkling cider wine is produced by the mode 

 described. 



The following is another method of making cider 

 wine : — Take pure cider as it runs from the press 

 and add a pound of brown sugar to every quart, 

 and put it into a clean cask, which should not be 

 filled to within about two gallons of the top. The 



cask is then placed in a moderately cool cellar or 

 apartment, and the cider allowed to ferment slowly 

 by the bunghole being left open until it has ac- 

 quired the proper taste and sparkles when a small 

 quantity is drawn. The cask is then bunged up 

 tight. 



We have given these receipts for what they are 

 worth, because they are followed by many persons 

 in making wine artificially from cider, but a real 

 pure and first class wine cannot be manufactured 

 by the use of cane sugar in vegetable juices. It is 

 a remarkable fact that currant, cider, grape 

 and other wines that are made by add- 

 ing common cane sugar in fruit juices are very 

 similar in taste — the flavor being what is called 

 •' smoky." This is due to the fermentation result- 

 ing from cane sugar. The vinous fermentation of 

 the pure juice of the grape is due to grape sugar, 

 which is entirely different from that of the cane. 



Grape wine should be allowed to remain for a 

 long period in oak casks after it is made, before it 

 is bottled, otherwise it will be comparatively sour 

 to the taste. This js owing to the great quantity of 

 the tartrate of potash in the juice of the grape. 

 When standing in a wooden cask the tartrate is 

 deposited from the wine and adheres to the interior 

 surface of the vessel, and it forms a thick and hard 

 stony crust called " argel." This is the substance 

 of which our cream-of-tartar and tartaric acid are 

 made. In its crude state it is employed by silk 

 and woolen dyers in producing scarlet, purple and 

 claret colors in conjunction with ccchineal and log- 

 wood. This explains the cause of the wines be- 

 coming sweeter the longer they stand in casks in a 

 cool situation. 



Wine may be made of the juice of the sorghum 

 cane by permitting it to ferment for a short period 

 in the same manner as has been described for cider, 

 then closing up the cask tight to prevent access of 

 air. The fermentation of all saccharine juices is 

 due to the combination, chemically, of the oxygen 

 of the air with some of the carbon in the sugar of 

 the juice. A small quantity of alcohol is thus gen- 

 erated and absorbed by the fermented juice. Car- 

 bonic acid gas is also generated ; when absorbed by 

 the liquor and retained under pressure this gas im- 

 parts the sparkling property to wine. When the 

 saccharine juices are undergoing fermentation they 

 must be tasted frequently for the purpose of arrest- 

 ing the fermentation at the proper stage, because 

 there are two stages of fermentatinn, called the 

 vinous and acetous. The first is that in which 

 alcohol is produced ; the second vinegar. Many 

 artificial wines have a light vinegar taste which is 

 caused by allowing the fermentation to proceed a 

 little too far. These hints will be useful to those 

 who prepare light domestic wines. These are now 

 made very generally, and are held to exert a favor- 

 able influence in many «aseB of dyspepsia. 



