1880 
The RURAL. NEW-YORKER 
December 27, 1919 
T 
\ 
Buying a Watch for a Lifetime 
Here’s something you ought to consider when you buy 
that new watch: The same painstaking workmanship that 
builds accuracy into a watch also gives it extra years of life. 
It’s great to think of owning a watch that can always be 
depended upon for the right time. And it’s good buying 
judgment to select that sort of a watch. 
You would be proud to own a Hamilton, the watch that 
times most of America’s fastest trains. The Hamilton’s 
tremendous popularity with railroad men has been won by its 
remarkable accuracy and year-in-and-year-out dependability. 
Aren’t these the qualities you want in a watch ? 
‘ The Railroad Timekeeper of America 
» 
JlL 
W/ 
n 
You’re going to need a watch, not 
for four or five years only, but for all 
the rest of your life. 
There’s a lifetime of dependable 
time-telling service in any Hamilton 
Watch, and a model for every taste 
and purpose. Your jeweler will be 
glad to show you some of them. 
Prices range from $38 to $200. 
Hamilton movements alone, $20 (1° 
Canada $22) and up. 
Send for' ‘ The Timekeeper. "It tells how 
Hamiltons are made, and the various 
models are illustrated with prices. 
HAMILTON WATCH CO. 
DEPT. 69 
Lancaster, Pennsylvania < 
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Direct to Farme 
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Dept. 259 Cleveland. Ohio 
ATCMTC Uf ANTCH Active, reliable, on salary, to take 
AUtn 1 J YY Ail I CmU subscriptions for Rural New- 
Yorker in Ohio. Prefermen who have horse orauto. Address 
j. C. MULHOLLAND, General Delivery, Columbus, Ohio 
or 
The Rural New Yorker, 333 W. 30th St., 
iL@ 
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Simple Science 
By Dr. F. D. Crane 
What Is “Sweet Cider”? 
The law at present limits the _ sale of 
fruit juices in which fermentation has 
taken place to those having one-half of 
one per cent or less of alcohol, and as 
this is much less than can be detected by 
taste or by any but chemical tests, it 
seemed worth while to see how fast cider 
fermented under average conditions. 
A sample of “Canfield” (a local New 
Jersey apple) cider was collected as it 
ran from the press and put in a cellar 
which ranged from 40 to 50 degrees, and 
a sample was withdrawn daily for analy¬ 
sis for alcohol. The cider was fairly 
clear and free from sediment, and had 
12.65 per cent total solids and no alcohol 
the day it was obtained. The figures are 
for alcohol by weight; the first day is 
after 24 hours in the cellar, and so on: 
usually employs, under various trade 
names, a clear, transparent, thick liquid, 
which comes into the retail market in 
cans under the name of corn syrup. This 
usually has some cane sugar mixed with 
it to sweeten it a little. Glucose is al¬ 
most without sweetness, but its advantage 
in candy is that the product keeps soft 
and does not crystallize, and can he 
worked. The reason home candymakers 
are directed to cook the sugar with a little 
cream of tartar is to change some of the 
cane sugar into glucose, which keeps the 
finished candy soft. There is no reason 
why glucose should not be used in candy, 
but too much will make it too soft; the 
density of the glucose should be borne 
in mind and the recipe adjusted accord¬ 
ingly. 
Day. % alcohol. 
1 None 
2 None 
3 Trace 
4 0.08 
5 0.08 
6 0.12 
7 0.19 
Day. % alcohol. 
8 0.44 
9 0.61 
10 0.90 
11 1.00 
12 1.30 
13 1.50 
14 1.80 
This shows that under the most favor¬ 
able conditions one half of one per cent 
was reached in nine days. But it must 
be remembered that this was from an 
unusually clean mill, in which many pre¬ 
cautions are taken, and from apples of 
good quality pressed at once after grind¬ 
ing and handled with care later. The 
cider was at its best at the end of the 
first week, 'and since there was an air 
space above the sample, the acetic fer¬ 
mentation began to be evident about the 
tenth day, and apparently kept pace with 
the formation of alcohol. As most peo¬ 
ple know, cider for vinegar should be al¬ 
lowed to complete its alcoholic fermen¬ 
tation before the acetic is encouraged, 
which is usually done by allowing the es¬ 
cape of the carbonic acid without permit¬ 
ting air to enter, but as this experiment 
was to find the speed of alcohol forma¬ 
tion under average conditions, that is. 
how long a jug of cider could be called 
“sweet,” no special precautions were 
taken. Of course, too much cannot be 
deduced from one test, and the tempera¬ 
ture has the most to do with the activity 
of the yeast—the cooler, the slower it 
grows. A faint alcoholic taste appeared 
about the eleventh day. and the flavor 
began to go off, and 'at the end of the two 
weeks it was evidently no longer “sweet 
cider.” although by no means as yet 
“hard.” 
Another Cider Preserver. — Last 
February, when it was altogether too late 
to try it, a friend from Little Falls, N. Y., 
wrote us that if we wanted to take the 
devil out of cider it only needed to be 
put through the cream separator and then 
in a tight jug, and it would keep “for 
years.” This seemed a little too good to 
be true, so we waited till cider time, and 
then tried it on some of the cider just 
mentioned the same day it was pressed, 
taking it from the machine directly into 
sterile fruit jars and sealing. On the 
fourteenth day it was analyzed for alcohol 
and 0.38 per cent found. That is, it was 
as alcoholic as the untreated on the eighth 
day, in round numbers. But it was evi¬ 
dent that molds and bacteria were on the 
increase. What happens is that the ma¬ 
jority of the yeast cells are cleaned out 
by the separator, and the few that are 
left grow very slowly, while bacteria and 
molds, being left behind, aud not hindered 
by the yeast, increase out of proportion. 
Still, separator treatment does slow down 
the yeast fermentation, and, combined 
with just a little benzoate of soda, would 
probably give a cider which would keep 
a long time without serious change. The 
separator experiment was made possible 
bv the kindness of Mr. McArthur of the 
Empire Cream Separator Co., who very 
kindly placed a machine at my disposal. 
f. d. c. 
Questions About Glucose 
Please tell me what you know about 
glucose and in what form it comes. Is it 
used in candy-making under another 
name? _ J- s - 
East Saugatuck, Mich. 
Glucose is the name of the sugar which 
is found in nature in grapes, and is some¬ 
times called grape sugar. It can be 
made, with an equal amount of another 
sugar, by treating cane sugar with a trace 
of acid and boiling, but this is too ex¬ 
pensive for commercial use, as the cane 
sugar is worth more than the resulting 
glucose. It is made in large quantities 
from cornstarch, although other starches 
may be used. Starch, in five times by 
weight of water containing one per cent 
of sulphuric acid, is heated in a pressure 
kettle to 320 degrees F. by steam; the 
steam is then allowed to blow, off, taking 
some unpleasant smelling bodies with it. 
and the heating continued at about 180 
degrees F. for three or four hours, simple 
tests being applied from time to time to 
determine when the process, known as 
hydrolysis, is finished. The sulphuric 
acid is then removed by a little lime, and 
the filtered liquid evaporated to the de¬ 
sired thickness. There are several densi¬ 
ties on the market, according to the use. 
There is a solid form, but the candy trade 
Cold Cream 
What were the proportions of almond 
oil, tallow and glycerine in a chapped- 
hand mixture published in The R. N.-Y. 
some years ago? h. j. s. 
Saugerties, N. Y. 
We cannot locate the recipe, and some¬ 
thing depends on the hardness of the tal¬ 
low, but if you will melt all together gen¬ 
tly, taking care not to overheat, equal 
parts mutton tallow and oil (which may 
be any bland oil, purified cotton, “salad” 
oil, does as well as “almond,” which is 
mostly peach or apricot kernel), and stir 
in about a third of the bulk of glycerine, 
stirring till cool, you will come out about 
right. If too soft, add more tallow. 
Glycerine is not advisable for some skins; 
in that case, use more oil. Tastes differ 
as to flavor; a few drops of oil of win- 
tergreeu (the artificial does as well, and is 
much cheaper), is a good addition, and a 
little oil of lavender pleases most people. 
The oils are added while cooling and stir¬ 
ring. 
Sugar from Potatoes 
How can I make sugar out of potatoes? 
McKee City, N. J. J. h. 
You can’t. A starch sugar, glucose, is 
made from potato starch, but not in this 
country, as we have a much better starch 
from coni for that purpose. Even if you 
made potato glucose you would not want 
it, for it has no sweetness and almost 
always has a peculiar and rather unpleas¬ 
ant odor. When it is made, the tubers 
are mechanically washed and peeled and 
cooked by steam under pressure with a 
little acid which is later removed. 
Removing Molasses Taste from Barrel 
A New Orleans molasses barrel was 
used for sweet cider and the cider tastes 
of molasses. How can I eradicate the 
taste? 
Berryville, Md. G. w. G. 
“Nothing doing, you are up against it,” 
as the boys say, and the only way you 
can avoid that taste is to refrain from 
drinking the cider. Your best pian is to 
let it ferment, “harden,” as rapidly as 
possible, and put in some mother of vin¬ 
egar so it will go at once to vinegar. The 
molasses will help it ferment, and by the 
time it is vinegar the characteristic mo¬ 
lasses flavor will probably have gone. If 
not, you will simply have a very good vin¬ 
egar, as a fair vinegar can be made from 
molasses directly. 
Darkening Gilt and Bronze 
I have some gilded and some bronze 
picture frames. What can I use to darken 
them ? mbs. J. B. 
Muskegon, Mich. 
This is another case which is almost 
impossible to answer, as we know nothing 
about the kind of gilt or bronze now on 
the frames. The only safe thing we can 
advise is a coat of very thin dark varnish, 
which you can make from a little asphalt 
and ordinary varnish, but by all means 
try your mixture and let it dry on some 
frame you care nothing about before you 
try it on a good one. 
Repairing Stoves 
Can you tell how to renew the blue fin¬ 
ish on a heating stove which was over¬ 
heated? What can I use to make the 
joints airtight where the body joins the 
bowl ? H. B. M. 
Ohio. 
Personally we do not think there is any 
method by which that color can be re¬ 
newed so as to look well; if anyone else 
knows we would be glad to he informed. 
Almost all stove supply houses carry 
stove cement for just that purpose; if 
you cannot get that locally, a proprietary 
article known as “Smootlion” and rather 
widely distributed will probably do 
the work. For small jobs of this sort 
it is better to get something readymade, 
but if you must experiment, very fine iron 
filings with a little flowers of sulphur 
and ammonium chloride, sal ammoniac, 
well mixed in, wet to a paste and applied, 
may work. 
