] 000. 
THE: RURAL NEW-YORKER 
933 
Vinegar Making, 
Kindly instruct a novice in the art of 
making vinegar. h. m. 
As vinegar is ordinarily made, cider 
is allowed to ferment spontaneously in 
unbunged barrels in a cellar. Acetic 
acid ferment does not grow actively in 
a temperature below 70 degrees, and as 
a cellar during the Fall months is usual¬ 
ly around 60 degrees it takes a long 
time to make the vinegar under these 
conditions. The following directions for 
domestic vinegar-making are given by 
Prof. McCarthy of the North Carolina 
Department of Agriculture : Thoroughly 
cleanse and scald barrels or suitably- 
sized vessels of wood, earthenware or 
glass; never iron, copper or tin. Fill 
not more than half full with hard cider, 
which should have fermented at least a 
month. To this add one-fourth the 
quantity of old vinegar, which restrains 
the growth of chance ferments floating 
about, while favoring true acetic acid 
ferment. Next add a little “mother of 
vinegar.” If not at hand, a culture may 
he made by exposing in a shallow open 
vessel a mixture of old vinegar and 
cider, half and half, in a temperature of 
about 80 degrees. In three or four days 
the surface should 'be covered with a 
gelatinous substance, which is the “moth¬ 
er of vinegar.” Lay a little of this care¬ 
fully on the surface of the prepared 
cider with a wooden spoon, but do not 
stir it in, as it only grows on the sur¬ 
face. In three days it should have 
spread over the entire surface of the 
fermenting cider and it should not be 
disturbed until fermentation is com¬ 
pleted, which will be in four to six 
weeks, if the temperature is right. The 
vinegar should then be drawn off, 
strained through thick white flannel, 
and stored in vessels tightly corked or 
bunged. If the vinegar is not clear after 
10 days, stir into one barrel one-fourth 
pound of isinglass dissolved in one pint 
of water. __ 
Sterilized Cider. 
Will you give a recipe for “fixing” sweet 
cider to stay sweet? F. H. 
Cider can be sterilized like grape juice 
and thus kept perfectly sweet. Filter as 
it comes from the press, and put into 
sterilized (thoroughly scalded) bottles 
with the corks set in loosely. The bot¬ 
tles are placed in a boiler with cloths or 
sticks crisscrossed laid in the bottom as 
in canning fruit, and steamed for 15 
minutes at 160 degrees in water reach¬ 
ing half way up to the necks. It is only 
possible to gauge the degree of heat 
with a dairy thermometer, which costs 
about 25 cents. If the bottles are ranged 
closely together in the steamer, wrap 
cloths around each. After steaming the 
prescribed time take off the lid of 
steamer and let stand 24 hours; repeat 
the process a second and a third time. 
The bottles are tightly corked while still 
hot, and after cooling the corks are 
dipped in hot wax. A friend in Ohio 
says they keep their cider sweet by put¬ 
ting a pound of mustard seed in each 
barrel of cider. 
Peach Jelly. 
Will you publish a recipe for peach 
jelly? Mine does not “jell.” I have heard 
a great many say the same about theirs. 
I thought perhaps it might be m.y fault, 
but think it is not, as almost every one 
has the same luck. mbs. m. d. 
Peach jelly does not stiffen well, and 
for this reason we prefer to make mar¬ 
malade instead. We find, however, that 
fruits which do not stiffen well alone 
“jell” properly when some apple juice 
is used with them, and we suggest that 
you try this with the peaches. Cook the 
apples and peaches separately, strain, 
then add a little over one-fourth apple 
to the peach juice, and proceed with the 
boiling in the usual manner. It is quite 
possible that one-fourth crab apple to 
three-fourths peach juice would make 
a nice jelly, that would stiffen well, and 
the experiment would be worth trying. 
Apple juice mixed with plums or grapes 
makes a nice jelly. The following is 
Mrs. Rorer’s recipe for peach jelly: 
Pare, slice and stone the fruit, put in a 
stone jar, and to each half-peck of 
peaches allow one cup of water. Crack 
a dozen of the pits, and put the kernels 
in with the peaches. Stand the jar in a 
kettle of boiling water, cover closely, 
and boil for one hour, stirring until the 
fruit is well broken, then drip through 
a flannel jelly-bag. To every pound of 
juice allow the juice of one lemon and 
one pound of granulated sugar. Finish 
the same as apple jelly. 
Peach Chutney. 
Can you give me a recipe for peach 
chutney? v. b. c. 
Pare and halve sufficient peaches to 
weigh, when prepared, three pounds. 
Put them in a large agate saucepan, add 
one pint of vinegar, and stew gently un¬ 
til tender. Pound together in a mortar 
four ounces of white onions, two ounces 
of garlic and five ounces of fresh gin¬ 
ger root; add these to the peaches, with 
six ounces each of sugar, seeded raisins 
and white mustard seed; boil gently one 
hour. Add two ounces of dried red pep¬ 
pers (the small hot ones) and a cupful 
of vinegar, and simmer gently for ten 
minutes longer. Bottle and seal. Chut¬ 
ney improves greatly by keeping, gain¬ 
ing in richness of flavor, and the heat 
of the peppers becomes mellowed. Our 
own old family recipe for chutney is 
made with tart apples and tomatoes, in¬ 
stead of peaches, but is otherwise quite 
similar. Very good chutney-is also made 
with plums and grapes. When carefully 
made no one flavor predominates. Some 
of the old recipes for chutney advise a 
very long cooking, keeping the jar con¬ 
taining it on the back of the stove for 
one month, with frequent stirrings. 
Sauerkraut. 
Will you give me directions for makifig 
sauerkraut in detail as to amount of salt 
used, etc. ? G. a. w. 
German sauerkraut is made as fol¬ 
lows: Remove and discard *the outside 
green leaves from firm heads of cab¬ 
bage ; quarter the heads, cut out the 
cores and bases of the large outer mid¬ 
ribs. Then slice with a sharp knife into 
fine strips lengthwise. Weigh the cut 
cabbage, and for each pound of cabbage 
allow one-half ounce of salt. Put the 
cabbage in layers in kegs, glass jars or 
earthenware vessels, pressing down 
firmly, and dusting on each layer salt 
from the portion weighed out. Finish 
the top layer by adding more salt in the 
proportion of one pound of salt to 100 
pounds of cabbage. With the salt on 
the top add one or two handfuls of ju¬ 
niper berries for each 100 pounds of 
cabbage if desired; this is not always 
done. Put on top a loose cover, and 
weigh it down with a heavy stone. 
When the vessel is opened to take out 
any of the sauerkraut, enough brine 
should be added to cover the remaining 
cabbage, and the cover and weight ad¬ 
justed as before. 
These Homes We Women Make. 
1 am quite aware that it is necessary 
for our efforts to please to meet with 
response and approval from our hus¬ 
bands, and that the lack of it may upset 
our best-laid plans. When a woman is 
required to do more than her share of [ 
the work, or when her physical strength ’ 
is not equal to her tasks, she may be 
excused for many shortcomings. Yet. 
as I cannot assume man’s nature, I can¬ 
not criticise him justly, but I do so 
often feel inclined to lecture members 
of my own sex on the attitude they bear 
in their home. Taking for granted that 
our men are sober, industrious and kind, 
we should think quite solemnly whether 
or not we are doing justice to our men 
in the homes we keep. 
There are many things that count. 
After love, I think, comes cheerfulness,, 
and cleanliness and system go a long 
way toward completing the list. I have 
noticed women who actually seem to 
sum up their day’s trials before theii 
husband’si return from work and repeat 
them to him at the first opportunity. It 
takes great love and forbearance to 
keep that man looking forward to his 
home-coming. Then do you not each 
recall the woman who is cheerful in her 
family circle, and is not her smallest 
frown of more amount than the other 
woman’s long tale of woe? I have 
oftentimes scolded myself severely for 
not being the woman 1 should want to 
work for were I the husband. The 
cheerful woman’s cheer goes so much 
farther than she knows, and builds and 
crowns where she does not dream. If 
we once get into the habit, we despise 
the other way. I think that the shiftless 
wife and unclean home must be a seri¬ 
ous damper on a man’s high resolves. 
Neither is necessary.- The most inex¬ 
perienced house-wife may take herself 
in charge and become a creature of good 
and orderly habits. I think a clean table¬ 
cloth will have an influence which will 
soon repay you for your work or the 
laundry bill, and that a table covered 
day after day with a soiled cover or the 
fact that fresh towels are not often pro¬ 
vided will have a demoralized effect on 
one’s household, just as badly cooked 
food and irregular meals affect their 
health and morals. We are none per¬ 
fect, and it pays us to cal] ourselves to 
order very frequently with the question: 
“How about the homes we are making?” 
_ L. s. 
Nut Bread.—Make a sponge of one 
cup of water, one cup of white flour 
and one-half cake of yeast. When light 
add one-half teaspoonful of salt, one- 
half cup of brown sugar, three-quarters 
cup of walnut meats, broken, and enough 
sifted graham flour to make the dough 
so that it can be kneaded just as white 
bread. Let it rise, and mold into a loaf. 
When light, bake one hour in a moder¬ 
ate oven. 
Scottish Bread.—Make as any good 
yeast bread, with one-third whole wheat 
flour and two-thirds oatmeal (not 
breakfast food) ground fine. Add two 
tablespoons of butter, one tablespoon of 
brown sugar and salt to taste. This for 
two loaves. Mold into oval shapes, let 
rise again and bake one and one-fourth 
hours or a little more, so as to have a 
well-baked crust. Do not cut it for 
twelve hours or even more. It keeps 
well. 
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