356 THE APPLE 



is thoroughly aerated, thus hastening fermentation. The generator 

 may consist of a wooden tank 4x8 ft., with holes near the bot- 

 tom for the admission of air, which is filled with beech shavings 

 and is fitted, about a foot from the top, with a wooden disk perfo- 

 rated to allow the entrance of the cider, which should be evenly 

 distributed over it by means of a dumper. The vinegar can be 

 drawn from the tank by means of a siphon of glass tubing inserted 

 in a hole near the bottom. The temperature in the generator should 

 be as near as possible to 95 degrees. This may be controlled by 

 regulating the supply of air, some of the air holes being shut off 

 when the temperature rises too high and opened when it falls too 

 low. In order to acidify the shavings and start the process of fer- 

 mentation, the generator should be charged with strong vinegar, 

 and again with vinegar in which some concentrated grape juice has 

 been mixed. This generator will take care of about 20 gallons of 

 the stock solution (a mixture of weak vinegar and fermented cider) 

 every twenty-four hours. 



Jelly. A jelly suitable for table use can be made by adding 

 1 pound of sugar (granulated) to 5 pounds of cider. One hundred 

 pounds of cider with 20 pounds of sugar will make about 40 pounds 

 of jelly at a cost of about 3 cents per pound for the finished 

 product. 



Pomace. Apple pomace, or the residue left after the cider or 

 juice is extracted, is thought by many to be of little or no value. 

 This is a mistake. Germany, France, and other foreign countries 

 every year import large quantities of pomace from America to use 

 in the manufacture of wines and for other purposes. In 191 2 apple 

 pomace packed in barrels was quoted in the Halifax, Nova Scotia, 

 market at 1 cent a pound. 



Pomace is sown by some nurserymen in furrows, and the seed- 

 lings thus produced are used for stock upon which to bud or graft 

 well-known varieties. Sometimes the seeds are washed from the 

 pomace and planted without the pulp. 



Apple pomace as a food for stock has been considered too 

 watery to pay for the hauling, although in point of fact it contains 

 less water than many root crops. Although used for this purpose 

 by a few farmers, the general opinion has been that it is of little 

 value, and in some cases it has the reputation of being an unsafe 



