Conventions of National Societies — 1889. 



93 



Mr. Cary presented samples of pure apple cider, both still and sparkling; 

 not fortified as stated, in any respect, but solely from the juice of particular 

 varieties of apples, containing the constituents necessary to produce the 

 best results. 



A paper on The Importance of the Cider-Making Industry to Horticul- 

 turists, by Mr. A. C. Hammond, advocated the necessity of producing a 

 pure article. 



Mr. C. H. Stewart, in his paper on Prohibition as it Affects Cider, ad- 

 vised that cider should be kept sweet. In the discussion that followed by 

 the members, it was advocated that the artificial addition of acids was 

 adulteration ; several members agreed that there was more danger to cider- 

 makers from adulteration and imitation-cider than from the effects of pro- 

 hibitory laws — that no cider can be kept for a length of time unless there is 

 some conversion into alcohol. The bread we eat contains alcohol. Prohi- 

 bition helps the sale of pure cider. These are some of the expressions 

 showing the general feeling. 



In answer to the question, " How Can Western Cider-Makers Improve 

 Their Product," Mr. A. R. Whitney, the veteran orchardist of Northern 

 Illinois, replied : Have good apples, make good cider, put it in good pack- 

 ages and take care of it. 



Mr. Hilliard, the well known orchardist of the Alton, 111., district, said 

 that prohibition states want dry cider. He used last season salicylic acid 

 and found it satisfactory for winter and spring use. For summer it is better 

 to ferment the juice down somewhat. Has had no difficulty in shipping 

 cider into prohibition states. 



Vinegar tests were taken up, and the rest of the session was occupied in 

 testing samples and the composition of the several tests. 



Mr. F. C. Johnson, on vinegar-making, held that first fermentation should 

 be slow. Work it in barrels in a warm room, of even temperature. When 

 ready for market, rack it off with siphon. The keeping-room should be 

 dark, using artificial light for examination. About eighteen months are 

 necessary to produce good vinegar, by this plan. 



At the Wednesday afternoon session Mr. H. M. Dunlap, upon the ques- 

 tion of a vinegar law, said it should be very carefully framed, and when in- 

 troduced every manufacturer should remind the member of the legislature 

 for his district to vote in favor of the law. 



Mr. F. C. Johnson advocated the awakening of public sentiment in favor 

 of a law, by carefully-written articles in the agricultural press. 



Mr. Periam, of The Prairie Farmer, held that concerted action was ne- 

 cessary to success, and that food-adulteration generally might well be in- 

 cluded in the law. Also that the carrying out of the act should be by a 

 commission of inspectors appointed by and paid by the state ; else the law 

 would be a dead letter. 



Mr. Incher said in Ohio the dairy and food-commissioners had charge of 

 vinegar under the law. In Michigan the law was similar to that of Ohio, 

 but, because no commissioners were appointed to look after the matter, the 

 law was a dead letter. The matter was fully argued by other members, 

 and a committee was appointed to formulate a bill to be presented to the 

 Legislature. The committee are : W. H. Schuyler, C. C. Bell and H. M. 

 Dunlap. 



