11)12. 
\PHBJ KUKAb NEW-YORKER 
1049 
CIDER MAKING ON THE FARM. 
Part II. 
Keeping Cider Sweet. —The fermenta¬ 
tion of cider, as of any fruit juice, is a 
natural condition, and necessarily fol¬ 
lows unless some artificial means is 
taken to prevent it, when it may be 
checked for a time and, under favorable 
conditions, for a long period. When 
cider is made in very warm weather, 
especially if of unsound apples and by 
uncleanly methods, fermentation is a 
matter of only a few hours, while if 
made in cool, frosty weather out of 
nice, clean stock, it can be kept for 
some time with but little change. Where 
late-made cider can be exposed to freez¬ 
ing temperature after making and bar¬ 
reling long enough to chill tile cider 
thoroughly, and it is then bunged up 
and stored in a cool room of even tem¬ 
perature, it will remain sweet for a 
long time. Extreme care should be 
taken to strain out and keep out parti¬ 
cles of pomace, and in cool weather 
cider may be allowed to stand after 
barreling for a day or two- and then 
siphoned off into clean barrels and thus 
get rid of some of the sediment. 
Preservatives. —The fermentation of 
cider may be checked and under favor¬ 
able circumstances it may be kept sweeH 
for a long time by the addition of anti¬ 
septics or preservatives, and this is the 
method used in most of the commer- 
by a concern which supplies the equip¬ 
ment for cider mills is, to say the least, 
extravagant and misleading. 
Illinois. L. R. BRYANT. 
Bringing Up an Ohio Farm. 
Our farm is one of those Ohio River 
bottom farms just above high water and 
like most of the bottom lands, it has been 
farmed for years with corn, wheat and 
potatoes, and everything sold off that could 
be spared, and I think to-day if you take 
2,000 acres of this bottom, outside of the 
working teams, there is not $500 worth of 
cattle or live stock. Last year I decided 
to sow some Hairy vetch. Wo put out 
about eight acres, 30 pounds of rye and 30 
of vetch to the acre. It came fairly well 
and looked good until March; then the ex¬ 
treme cold, freezing weather of March 
killed nearly all the vetch. I had three 
little strips that the snow covered, and it 
came on beautifully, so I decided not to- 
turn it under for corn, as I had first 
intended, and thought I woul^l try it 
through for seed. The vetch did not 
mature nearly so early as the rye, so I 
cut the rye where the vetch had died, and 
the vetch when it was ready to cut had 
completely submerged the rye that was 
with it. I cut it with the mowing ma¬ 
chine and used four men with corn knives 
to cut the swath loose from the standing 
vetch and turn it back one swath so that 
the team and machine did not pack it into 
the ground. The result was 29 bushels, 
machine measure, of vetch, which I cleaned 
through my mill and left 20 bushels of 
good, large vetch seed. I have this Fall 
put out eight acres more, and it nicely 
covers the ground now. 
I tried eight acres of Soy beans this 
Spring. I planted them as soon as the 
ground was warm here; and they have been 
out 109 days to-day. What I wish to do 
is to get this soil back so it will raise 
Alfalfa, corn, wheat and clover, in fact 
be a farm, but I don’t know how long it 
will take or whether it will pay. We 
have good corn and potatoes, a fair yield 
of rye, of which we had 20 acres, but a 
very poor year for wheat, less than 10 
bushels to the acre. E. w. H. 
Portland, O. 
Alfalfa for Breeding. 
The Department of Agriculture at Wash¬ 
ington has been searching all through 
Northern Russia and Siberia after hardy 
varieties or forms of Alfalfa. We often 
hear from our readers about these va¬ 
rieties ; many want to try them. The de¬ 
partment now states that they have found 
several species known as Medicago falcata, 
which are widely distributed through the 
cold regions of Russia. These seem to be 
promising, but they are different from the 
Alfalfa- as we know it in this country. 
They have a drooping habit, with narrow 
leaves, and do not throw down the true 
deep root like our common Alfalfa. The 
flowers are yellow. It has been difficult 
to obtain seed of these varieties in quan¬ 
tity, yet a number of them have been ob¬ 
tained and experiments are being made 
with the plant. The report is that these 
varieties in their true form are not likely 
to prove of much value to our farmers. 
The plants do not stand erect enough to 
make easy cutting for hay, and rarely give 
more than one cutting per season. The 
variety has value, however, for breeding 
purposes, that is, for crossing upon our 
common Alfalfa to make hardier varieties 
of that plant. This is being done now, 
and the prospects are that in this way va¬ 
rieties of Alfalfa will be produced which 
will give good crops in very cold or very 
dry localities. This idea of introducing a 
plant for breeding purposes will be a new 
one to many of our readers, yet it is a 
sound proposition, and we believe will give 
good results. 
Make the farm house as 
aright and cheerful as the city home 
by installing a Dayton Electric Light ing 
outfit. Turn a switch and flood your 
premises, house, barn, gateways and 
driveways, with brilliant electric lights. 
Complete outfit, including engine, dynamo, 
switch track, storage batteries, etc., S250.00 up, 
according to number of lights desired. Cheaper to 
operate, cleaner and safer than any other light. 
Write for complete information today. It will 
cost you nothing to find out about this wonderfully 
convenient lighting system. 
cial cider sold and used as a beverage. 
In fact, it is the only practicable way 
in which cider can be handled commer¬ 
cially at the present time. The demand, 
by both the retailer and the consumer 
who buys by the package, is for cider 
which will keep sweet for a reasonable 
length of time. The use of preserva¬ 
tives in cider is considered objection¬ 
able by some, and undoubtedly it is 
deleterious to health if used in too 
great quantities. The fact is that at 
the present time the prohibition of the 
use of preservatives in cider would prac¬ 
tically “kill” the cider business. Ben¬ 
zoate of soda is now commonly used, 
and its use is sanctioned by the Na¬ 
tional Pure Food Commission and by 
the authorities in many of the States, 
although there are some in which it is 
prohibited. The limit is one-tenth of 
one per cent., but this is double the 
amount necessary under ordinary cir¬ 
cumstances. It should not be expected 
to keep cider long if made of early 
apples or in hot weather. 
Pasteurization. —The pasteurization 
of cider is possibly the coming solu¬ 
tion of the cider question, and while 
this method is practicable and perfectly 
successful for private use, it has not 
yet been adapted to the commercial 
needs of the trade. Pasteurization, in a 
word, is the canning of cider, and is 
done by bringing the fresh juice to the 
scalding point, then putting it into steri¬ 
lized packages and sealing tight. If 
properly done the juice will remain 
sweet until the seal is broken and the 
contents exposed to the air. When this 
is done it is like canned fruit, the length 
of time elapsing. before fermentation 
sets in depending on the surrounding 
conditions. One objection to this plan 
of keeping cider is that the heating 
changes the flavor and destroys that 
delicate apple flavor so much appre¬ 
ciated by lovers of the fresh juice. 
Cider treated in this way should not be 
boiled, but merely thoroughly scalded; 
should be carefully strained before heat¬ 
ing and any impurities skimmed off as 
they arise. The packages should be 
perfectly clean and thoroughly sterilized 
and filled while hot and sealed imme¬ 
diately. While a kettle may be used to 
heat the cider, a steam coil in a shallow 
vat is much better, and the quicker the 
process is completed the less of the 
boiled flavor there will be. There are 
now 'devices on the market for pas¬ 
teurizing cider in a commercial way 
consisting of a series of steam-jacketed 
pipes through which the juice is run, 
sterilizing it quickly and with minimum 
exposure to the air. It is probable that 
this method or some modification of it 
will be used if the pasteurization process 
comes into general use. 
Where there is a good custom mill 
convenient it is generally better for the 
small orchardist to patronize it rather 
than to attempt to make his own. cider. 
Where there is none and no one wishes 
to establish one, co-operation of a few 
neighbors would be the best solution. 
Under right conditions the making of 
cider and its products may be made a 
fairly profitable business by itself, or as 
an adjunct to the orchard and the farm; 
but no one should go into it without 
experience with the expectation of mak¬ 
ing an immediate fortune. Some of the 
printed matter which has been sent ouf 
Do I Waste $200? 
!By R. E. Olds , Designer 
Here are some things which 
mark me an extremist, some 
motor-car makers say. 
Reo the Fifth, without them, 
could be built, I judge, for $200 
less. 
I employ them because, after 
25 years—after building and 
watching 60,000 cars—I regard 
them all essential. 
I could not build a car without 
them to justify men’s faith in me. 
Judge if you want them. Or 
would you rather have a cheaper 
car without them? 
Big Tires 
My cars have always been 
over-tired. But on Oct. 1, for 
the new series of Reo the Fifth, 
I adopted tires 34 x 4. 
That means 22 per cent larger 
tires than last season. Tire mak¬ 
ers say that 22 per cent will add 
65 per cent to the tire mileage. 
Does that seem like a waste? 
Costly Features 
I am using this year 190 drop 
forgings. They are costly, but 
they give me lightness combined 
with strength. That means tire 
saving, and it means a racy car. 
I am using 15 roller bearings— 
II of them Timken, 4 Hyatt High 
Duty. Ball bearings are im¬ 
mensely cheaper, but I find they 
don't stand strains. 
I use seven-leaf springs, two 
inches wide, rear springs 46 
inches long. That means com¬ 
fort, and the springs don’t break. 
I use 14-inch brake drums for 
safety. 
My carburetor is double 
heated for low-grade gasoline. 
I use a $75 magneto to save 
ignition troubles. 
For big margin of safety, every 
driving part is built sufficient for 
45 horsepower. 
Radical Tests 
Each lot of steel is analyzed 
twice to make sure of needed 
strength. 
Gears are tested in a crushing 
machine. I require each tooth to 
stand 75,000 pounds. 
Each engine is tested 20 hours 
on blocks, and 28 hours in the 
chassis. 
Parts are ground over and 
over, to utter exactness. Each 
car gets a thousand, inspections. 
And I limit my output to 50 cars 
daily, so nothing is ever skimped. 
To save 50 pounds’ weight, and 
get a wonderful finish, I use a 
costly body. I finish it with 17 
coats. 
I use the best of leather and 
the best curled hair to give lux¬ 
urious upholstering. Note that 
even my engine is nickel- 
trimmed, to give the final touch 
in finish. 
Center Control 
I use in this car my own center 
control. All the gear shifting is 
done by moving a handle only 
three inches in each of four di¬ 
rections. 
Both brakes are operated by 
foot pedals, so no levers clog the 
front. 
The driver sits on the left-hand 
side, close to the cars he passes. 
An Underprice 
To give these things at a mod¬ 
est price my profit is cut to the 
minimum. I share the cost with 
you. 
Yet all these things are for 
your economy, your safety and 
your comfort. I would not buy a 
car without them, so I shall 
never sell one. 
Write now for our new catalog 
showing the new Fall series. We’ll 
then direct you to the nearest Reo 
dealer. 
R. M. OWEN & CO. REO MOTOR CAR CO., Lansing, Mich. 
Canadian Factory, St. Catharines, Ont. Reo the Fifth 
The 1913 Series 
$ 1,093 
30-35 
Horsepower 
Wheel Base— 
112 inches 
Tires— 
34x4 inches 
Wheels 
34 inches 
Demountable 
Rims 
Three Electric 
Lights 
Speed- 
45 Miles 
per Hour 
Made with 
2 and 5 
Passenger 
Bodies 
Top and windshield not included in price. We equip this car with mohair top, side curtains and slip cover, 
windshield, gas tank for headlights, speedometer and self-starter—all for $100 extra. 
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