238 



THE GARDEN MAGAZINE 



October, 190 5 





Mellin's Food is an assurance of healthy, happy childhood and robust manhood and 

 womanhood ; feeding Mellin's Food in infancy prepares a foundation of good health 

 that resisls the attacks of disease, prevents sickness, and later on produces men and 

 women not only strong physically, but Strong mentally. 



Mellin's Food gives permanent results because it is a true food and makes the baby 

 grow strong, with rosy cheeks and strong limbs, and builds up a Strong constitution. 



Mellin's Food is the only Infants' Food which received the Grand Prize, the 

 highest award of the St. Louis Exposition, 1904. Higher than a gold medal. 



A sample of Mellin's Food sent free on request. 



Mellin's Food Company, Boston, Massachusetts 



«■» 



For Liquor and 



Drug Using 



A scientific remedy which has been 

 skillfully and successfully administered by 

 medical specialists for the past 25 years 



AT THE FOLLOWING KEELEY INSTITUTES: 



IJlrmln ghani, Ala. 

 Hot Springs, Ark. 

 Lot* Angeles. Cal 



Washington. D. «'., 



311 N. Capitol St. 

 Atlanta, Oa. 



1033 80. Flower St. l>wight, 111. 



San Franelsco, Cal., 



1190 Market St. 



West Haven, Conn. 



Marlon. Ind. 

 lies Moines, la. 

 Crab Orchard, Ky. 



.Lexington. Mass. 

 Portland, Me. 

 St. Louis, Mo., 



3S0S Locust St. 

 Alhambrallot Springs, Mont. 

 North Conway, N. II. 

 It a Halo. N. Y. 



White Plains, N. Y. 

 Columbus, I 1 .. 



1087 K. Denimon Ave. 

 Portland, Ore. 

 Philadelphia, Pa., 



K13 N. Rroad St. 

 Harrisburg, Pa. 



Pittsburg, Pa.. 



4346 Fifth Are. 

 Providenee, R. I. 

 Richmond, Va. 

 Seattle, Wash. 

 Plain li, 1,1. I ...I 

 Salt Lake City. I'tah 



Making Apple Cider 



jOIDER making offers a good opportunity 

 ^ of saving the surplus apples from 

 the home fruit garden, after the best have 

 been put into the cellar for winter use, thus 

 making valuable apples that otherwise would 

 be thrown away. A bruise which would 

 render an apple unfit for storage does not 

 impair it as a source of cider. 



The best cider is not made from sweet 

 apples, or from apples that have little juice, 

 such as Ben Davis, but from good, juicy, sour 

 kinds, such as Northern Spy, Baldwin and 

 the like. It is often advisable to mix a few 

 sweet apples in with the sour ones to soften 

 the taste of the cider, but this is a matter of 

 taste. 



If good specimens of Northern Spy are 

 used, the cider will prove an expensive luxury. 

 Therefore, any undersized apples and any 

 that become bruised in handling may be 

 used. 



For the man who intends making only a 

 small amount of cider each year — enough for 

 consumption in his own household during the 

 winter — a mill worked by hand and pressing 

 the pomace of only two or three bushels of 

 apples is the most practical. A mill of this 

 sort will cost anywhere from $10 up, according 

 to the size. The usual amount of cider that 

 can be pressed from a bushel of crushed 

 apples is four gallons. This amount varies, 

 so that while some bushels give five gallons 

 others only produce two gallons. The in- 

 troduction of steel knives to cut the apples, 

 and modern methods of pressing out the juice 

 from the pomace, has made old farmers shake 

 their heads. They declare that the old 

 wooden crushers produce the finest cider and 

 can never be equaled. 



The old-fashioned method of preparing 

 pomace for pressing is the best. Upon a 

 laver of rye straw is placed a layer of pomace. 

 Then more straw and more pomace until the 

 press is filled. After this "cheese," as it is 

 called, is pressed the first time, the pressure 

 may be relieved and the cheese stirred up 

 with a crowbar. Then the pressure should 

 be applied again. 



After the cider has been all squeezed out 

 it may be placed in casks, with bunghole un- 

 corked, and left for several weeks to "work." 

 Then the bungs can be put in place and the 

 cider is ready for use. 



After the cider is drawn off for the first 

 time it can be clarified by breaking and 

 dropping twelve or more eggs in the barrel. 

 This is especially good practice if it is intended 

 to bottle the cider. 



Cider, if kept perfectly air tight from the 

 time it is made, will usually keep sweet all 

 winter if placed in new casks, but will be- 

 come harder all the time. Various preserva- 

 tives are used to keep it sweet and yet non- 

 alcoholic, but they rob the cider of its 

 flavor. 



Good vinegar can be obtained by leaving 

 the bung out of the barrel, not only until the 

 cider stops working but until it gets sour. 

 For the first few days the cider is left to 

 stand to make vinegar it should be stirred up 

 by means of a stick inserted through the 

 bunghole. Leslie Hudson. 



