1910. 
THE RURA-I. NEW-YORKER 
liei 
MAKING CLEAR STERILIZED CIDER. 
F. C. C., Bridyton, Me .—How can wo 
make our cider clear and keep it sweet? 
It is sometimes cloudy. 
Ans. —It is hard to give satisfactory 
advice in this case, not knowing more of 
the circumstances. Cider made in a 
modern mill and pressed with power 
press where the cloth and rack system 
is used should come bright and clear 
from the press, and contain very little 
of the apple pulp, but the inference is 
that this correspondent has a small hand 
mill and that the pressing is done in a 
small slat tub, and with this method it 
is almost impossible to get bright cider. 
In pressing, would advise lining the tub 
with one or two thicknesses of eight- 
ounce burlap before tilling with pomace, 
so that the juice may be strained through 
it as it comes from the press. Practice 
and experience are necessary to ensure 
certain results in handling cider, and 
methods which are practicable on a large 
scale are not so applicable when only a 
small quantity of juice is to be treated. 
For clearing cider, the Department of 
Agriculture reports that cream separa¬ 
tors have been used with satisfactory 
results. Many manufacturers filter their 
cider, using paper pulp as a filtering 
medium, but in a small way clarifying 
may be the most practicable plan. Take 
the white of an egg for each five or six 
gallons of cider, beat up thoroughly 
with some cider, add to the whole and 
agitate thoroughly, then place where it 
will not be disturbed until ready to rack 
oft, which should be done as soon as 
clear, with a hose used as a siphon or 
by a faucet previously inserted in the 
barrel or other receptacle, high enough 
up from the bottom not to disturb the 
settlings on the bottom. Cooper's gela¬ 
tine may be used instead of the eggs, one 
ounce to 20 or 2a gallons of cider. Soak 
in cold water until soft and jelly-like, 
dissolve with hot water, add a quantity 
of cider, beat up well and proceed as be¬ 
fore mentioned. Cider must not be al¬ 
lowed to ferment while being clarified, 
and this may be prevented by scalding- 
before treating. Sterilizing must of 
course be done after clarifying, as the 
juice must be sealed while hot. Bright 
cider sterilized in an open vessel can be 
skimmed while the heating is going on, 
and after sealing it should be allowed to 
stand for some time without being dis¬ 
turbed, and while there is always a slight 
sediment deposited, it can be drawn otf 
clear if care is used. Rather tall bottles 
with a small base are better than flat 
bottomed cans, as they are easier de¬ 
canted. L. K. BRYANT. 
Illinois. 
WORKING THROUGH COLLEGE. 
C. B., Butes, Ark .—Learning that you 
worked your way through college, I ask 
you for advice as to whether it would be 
practicable for me to do the same. I live 
on a farm and am 19 years old. 1 have 
had practically no school training—the 
greater part of my knowledge being gained 
at home by the aid of standard text-books 
and the corrrespoudence schools. I can 
complete the practical part of the college 
course by correspondence. But I want to 
go to college. I can prepare myself to en¬ 
ter by next year. Do you think that the 
training would, in the long run. be worth 
the effort expended in working my way- 
through college? 
Ans. —Yes, we think the training 
would be well “worth the effort ex¬ 
pended.” The writer worked his way 
through college—entering 30 years ago. 
At that time this was a very common 
thing for young men to do. At our old 
college there were probably 20 of us 
who had no resources beyond what we 
could earn. The great majority of the 
students worked hard and were obliged 
to economize closely. A few of them 
had credit, and some borrowed perhaps 
$500 to complete the four years’ course. 
We were not able to borrow over $50. 
and this seeming hardship proved a good 
thing in the end. We milked cows, dug- 
ditches, cut wood, worked as hired man, 
taught school—in fact took the first job 
that offered cash wages. In those days 
the spirit of the college was such that 
the boy who did such work could stand 
as well socially as anyone. That was 
because the college boys were mostly 
sons or grandsons of pioneers and rather 
small farmers. The college was domi¬ 
nated very largely by men who had 
gone into the forest and cut out a farm. 
These men have now mostly passed 
away and the students are younger and 
generally from wealthier homes, and 
thus with less incentive to work and 
save. We think the boy can still work 
through college, but it will be harder 
in some ways, and a more lonely job 
than in the older days. We would by- 
all means urge a young man to try it if 
he is so situated that the loss of his 
labor will not mean a sacrifice for some 
one dependent on him. 
Substitutes for Bordeaux Mixture. 
L. ■/. Lowell, Mich .—Our apples, 
what few there are this year, were many 
of them badly russeted as a result of 
spraying with copper sulphate or Bor¬ 
deaux. A good deal is being said about 
lime-sulphur solution as a Summer spray, 
which generally means a weak solution of 
boiled lime and sulphur, and results seem 
little if any better than with copper sul¬ 
phate. I would like to know more of the 
results of using self-boiled lime and sul¬ 
phur as a fungicide. That is eight pounds 
lime, eight pounds sulphur combined while 
lime was slaking, then reduced to f50 
gallons. I used some of it this year, and 
foliage was very line, but frost killed the 
apples on these trees, and we did not learn 
tlie effect on apples. I hoped to learn 
that this was a success and substitute it 
for Bordeaux next year. Of course we 
should need to use some form of arsenic 
to kill insects. 
Ans.— --The article by Mr. Hotaling on 
page 1115 is a fair statement of results 
with lime-sulphur and arsenate of lead. 
The great majority of our reports show 
that this combination has given good re¬ 
sults as a “cure-all” for diseases and eat¬ 
ing insects. We expect to see it prove a 
complete substitute for Bordeaux Mix¬ 
ture and arsenic. 
A Cement Bam Will Keep Your 
Cows Warm 
Do not expose your stock to wind and weather by 
housing - them in a leaky barn. And a wooden bam is 
bound to get leaky sooner or later, unless you spend 
money on it for yearly repairs. Such upkeep is heavy 
and gets heavier the older the bam. 
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Canadian Alfalfa Experience.— 
Your correspondent, L. W. Ruth, has 
found two objections to Alfalfa. “The 
hay is too laxative for horses.” “It is 
almost impossible to cure the last crop 
owing to short days and cool damp 
nights.” If he will adopt a different 
plan of harvesting he will, I think, find 
that both of them can be gotten quit of. 
Let him be satisfied with two cuttings in 
the one season which will permit of the 
Alfalfa getting a little more mature and 
allow of the growth after the second 
cutting remaining on the ground uncut 
to serve as Winter protection. He will 
probably realize as a result of this 
method that the two cuttings will return 
him almost, if not quite, as much in 
weight as the three, though perhaps not 
fully as nutritious. I have from experi¬ 
ence reason for believing that this is 
correct here in Ontario. If instead of 
getting rid of the weeds he had let them 
grow until weeds and Alfalfa got about 
a foot in height and had then clipped 
both short with the mower he would 
have done better. The Alfalfa would 
have sprung up again so much more 
quickly than the weeds that it would 
have smothered them, at least that is 
what I found as the result of that plan. 
It is not of course original with me. 
w. o. E. 
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ICE PLOWS. 
Double row, equals 20 men 
~rith saws. Bays for itself 
i stseason. (5 sizes, also lee 
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postal for the Guide to 
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Quaker City Grinding Mills 
