September, 1918 
WISCONSIN HORTICULTURE 
Cider Making. 
C. R. Tuttle, Baraboo. 
Cider is made for two purposes 
— for vinegar and drinking and 
cooking. 
Sweet cider intended for drink- 
ing purposes, should be heated to 
the boiling point for a few min- 
utes and then placed in air-tight 
containers while hot and without 
sweetening. 
Boiled cider is made by reduc- 
ing cider to a consistency of .five 
gallons to one, but may be modi- 
fied to suit the use and taste of 
the customer. 
In making sweet cider or boiled 
cider, the cider should be cooked 
as soon as pressed. Do not at- 
tempt to cook cider that has been 
allowed to stand for even a short 
time. Freshness and cleanliness 
are absolutely essential in making 
a perfect cider. 
Cider Vinegar — The important 
and essential process in the manu- 
facture of vinegar is fermenta- 
tion. To make vinegar from 
cider, it must undergo two dis- 
tinct fermentations. First, the 
one forming alcohol from sugar, 
being called alcohol ferment. 
The second — the one forming ace- 
tic acid from alcohol, being called 
the acetic or vinegar ferment. 
In the fermentation of cider, 
heat plays a very important part, 
both in the first and second fer- 
mentations. Uniformity of tem- 
perature is essential. Care must 
be exercised, therefore, to avoid 
sudden and extensive changes. 
When the cider comes from the 
press, it should be run into fer- 
menting tanks where it changes 
into alcohol. As soon as the alco- 
hol ferments start to work to pro- 
duce alcohol, the acetic, bacteria 
attack the alcohol and convert it 
into acetic cider. 
At home fill the barrel or cask 
and place it in the sun on the 
south side of building. Be sure 
to put in the cellar before freezing 
weather. A warm cellar or fur- 
nace room is best. 
It will pay anyone having a 
large orchard to have a small vin- 
egar generator, or take their 
apples to a cider mill where there 
are vinegar generators for the 
quick process or manufacture of 
vinegar. 
Acetone, manufactured from 
powder, also for treating the 
acetic acid is used for making oi 
cloths used on air planes and 
other uses. 
The Kingston 
Orchard Fruit Sack 
Patented 1916 
Indiana's Best Apple and Citrus 
Fruit Picking Sack 
This new type is very short conse- 
sequently no injury to the fruit. 
The Side Ribs hold top always in 
place. 
Sack fits and will not slip. 
No Sack like it yet it embraces all 
the best features of commercial 
Sacks. 
Fits right and therefore furnishes 
free use o fthe body. 
Only Sack made with the proper bal- 
ance — used now by the largest 
commercial orchards in the United 
States and Canada. 
Price each $2.25 One dozen lots $24 
The Kingston Orchard 
F. O. B. Seymour, Indiana 
Prices subject to change 
Pig. 7 JiO. 2 Flo 3 
BERRY BOXES 
Crates, Bushel Boxes 
and Climax Baskets 
As You Like Them 
We manufacture the Ewalri Patent 
Folding Berry Boxes of wood veneer 
that give satisfaction. Berry box and 
crate material in the K. D. in carload 
lots our specialty. We constantly carry 
in stock 16 quart crates all made up 
ready for use. either for strawberries or 
blueberries. No order too small or too 
large for us to handle. We can ship the 
folding boxes and crates in K. D from 
Milwaukee. Promptness is essential in 
handling fruit, and we aim to do our 
part well. A large discount for early 
orders. A postal brings our price list. 
Cumberland Fruil Package 
Company 
Dept. D, Cumberland, Wis. 
^VWWV W/W/W 
| Quality Stock \ 
5 Strawberries 2 
5 Native Plum Small Fruits J 
5 Apple | 
| WISCONSIN GROWN $ 
I for Wisconsin Planters. Read £ 
I our Price List before you * 
| buy, and save money. % 
< 02ml Year 5 
I Kellogg’s Nurseries \ 
| Box 77, Janesville, Wis. 
tvwwmwuuwvmwvwvvwv. 
A LARGE STOCK OF 
Apple, Cherry and Plum Trees, Grape Vines, 
Blackberry, Raspberry and 
Strawberry Plants 
Both Everbearing and common varieties. 
And a general line of ORNAMENTAL TREES, SHRUBS and ROSES 
All stock clean and thrifty, the best that can he grown in Wisconsin. 
GREAT NORTHERN NURSERY CO. 
Write (or catalog and prices Baraboo, Wis. 
