336 
AMERICAN AGRICULTURIST. 
[November, 
Cider—Stimulants—Cider Vinegar. 
Cider making in the olden time was reckoned 
one of the important parts of farm labor. A 
goodly row of cider barrels must be ranged be¬ 
side those of beef and pork, and the majority 
of farmers would almost as readily have dis¬ 
pensed with one as the other. The cider pitcher 
stood regularly upon the table at meal times, 
and the jug was a constant field companion. 
Happily that day is past. Experience has 
proved that more and better work can be done 
on the farm without than with alcoholic stimu¬ 
lants. (Fermented cider always contains a large 
amount of pure alcohol.) Every exaltation of 
the feelings is followed by a corresponding de¬ 
pression, so that in the end there is no gain of 
strength from stimulants, while the system is 
more rapidly worn out by these changes from 
the normal state. In surgical operations, or in 
cases of extreme sudden depression, it is some¬ 
times necessary to borrow a little from the fu¬ 
ture, by resorting to temporary stimulants; but 
as a rule no permanent good can come from 
them to a person even in but moderate health. 
Good nourishing food—like beef steak cooked 
rare—well masticated, adds positive strength, 
and is the best of all stimulants. But supposing 
cider to be uninjurious for the time being, there 
is always great danger that the use of this, or of 
any of the beers, which are flat and stale unless 
they contain more or less alcohol, will develop 
a taste and craving for stronger alcoholic drinks. 
The general belief of the above facts has so 
reduced the amount of cider manufactured, 
that for years past not enough has been made to 
furnish a supply of vinegar. It is difficult to 
obtain a good quality of the pure article in most 
of our cities. The market is filled with un¬ 
wholesome compounds, made from the refuse of 
distilleries, and with acids of various lands. 
None of these deserve the name of vinegar, 
while in some cases they are absolutely poison¬ 
ous, or at least ruinous to the teeth. Those 
who have continued to make cider for vinegar, 
find a ready sale at good prices, and probably 
apples may in this way be turned to better ac¬ 
count than by feeding them to stock, although 
they are by no means unprofitable when fed. 
The requisites for making good cider vinegar 
are few. Sound apples free from dirt, ground 
fine will yield the staple. It is well to arrange 
for two sorts, “extra” and good; the former to 
be made from the first pressings of the pomace, 
by which is obtained all the juice possible to be 
extracted without watering. After this pomace 
is removed from the press, pour a few pailfuls 
of water upon it, and shovel it over occasional¬ 
ly for a few days; then press it again, and add 
two or three quarts of inferior molasses to a 
barrel .of the juice. Keep in a warm situation, 
and it will ferment into fair vinegar—far better 
than much of the trash sold under that name. 
Vinegar is usually produced by simply allow¬ 
ing cider to stand in barrels with the bung hole 
open, until the second or acetous fermentation is 
completed, and it requires several months for 
the process to be finished, the time varying 
considerably with the degree of temperature. 
As fermentation depends upon the absorption 
of oxygen from the air, it will be much hasten¬ 
ed by exposing as large a surface as possible. 
In some establishments where the manufacture 
is largely carried on, this is accomplished by al¬ 
lowing the liquid to drip slowly through beech 
wood shavings; the work of oxydation is fin¬ 
ished within a few days instead of extending 
over months. The old-fashioned plan, how¬ 
ever, will answer all purposes of ordinary vine¬ 
gar making. 
What Apple Trees to Plant. 
A correspondent of the American Agriculturist 
makes the following well-timed suggestions. 
Select none but well tried varieties, such as are 
recommended for general cultivation by the 
American Pomological Society; leave new and 
untried varieties for amateurs and nurserymen 
until they are thoroughly tested. Do not be mis¬ 
led by agents or tree peddlers, few of whom are 
competent or reliable as advisers. 
Purchase none but first class trees, perfect in 
root and branch; inferior or defective trees are 
dear at any price. Plant liberally of choice va¬ 
rieties for family use the year round, and if ani¬ 
mals be kept, procure plenty of Summer and 
Fall varieties of sw T eet apples for their use. 
For market, choose but few sorts. Winter 
apples pay best for the general crop. The Bald¬ 
win is the best paying market apple, and next 
in order of preference is named the Northern 
Spy*, Roxbury Russet (inferior in quality, but a 
* This variety succeeds well in some localities, but can 
not be recommended for general planting. Except in fa¬ 
vored regions it is a shy bearer. (See page 147, May.) 
