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HOME-MADE CIDER VINEGAR 
By Walter G. Sackett. 
In driving through the fruit-growing sections of the United 
States, one cannot fail to be impressed with the fact that thousands 
of bushels of apples and other fruit are allowed to go to waste an¬ 
nually just because it is too much trouble to gather it up and make 
some use of it. This is particularly true during a season when 
prices are low owing to an overproduction. Such a practice would 
be condemned, most certainly, by any commercial firm, and right¬ 
fully so, as a most extravagant waste and far removed from any 
piinciple of scientific management. Talk with any captain of in¬ 
dustry, and he will invariably tell you that the largest profits in 
his business accrue from the complete utilization of the waste 
products. 
Indifference to the needs of others and ignorance of the latent 
possibilities in this second grade fruit are largely responsible for 
the fruit grower’s short-sightedness. He is apt to forget that there 
are a few more than ninety-three million others in this country who 
are dependent upon him for orchard products such as cider, apple 
butter, jelly and vinegar, all of which could be made from this 
fruit which he permits to rot unnoticed under the trees. Could he 
only be shown the roll of greenbacks or catch the glitter of the 
gold which would represent his actual net return from the com¬ 
plete utilization of this unnecessary waste, rotten apples, wormy 
apples, green apples and everything would be cleaned up the next 
time we should pass by his orchard. 
In spite of the fact that thousands of gallons of white wine 
vinegar, which has never been near a wine press, are produced 
yearly by a purely chemical process from alcohol, there is still a 
market for good, old-fashioned, apple cider vinegar. The genuine 
article will never be entirely replaced by the artificial product. But 
where is the public to obtain pure apple vinegar of acceptable qual¬ 
ity ? It is not for sale at the local groceries except in sealed bottles 
at twenty-five cents a quart. Beside it on the shelf may be found 
the distilled vinegar, artificially colored with caramel, and the white 
pickling vinegar at fifteen cents a bottle. In bulk the distilled 
vinegar can be bought for forty cents the gallon with a reliable 
guarantee behind it for strength and quality. But you say, 
