Rensselaer Union, Volume 2, Number 4, Rensselaer, Jasper County, 21 October 1869 — Cider and Vinegar. [ARTICLE]

Cider and Vinegar.

To make the best cider, the following rules should be invariably observed . First. Pick the apples from the trees. Ts they are shaken some will inevitably be bruised, find the juice drawn to these bruised places will become tainted, impure, and thus rob the final flow of its choicest flavor. Second. Keep the apples after they are picked till they become mellow, but not rotten. If the juice is expressed while the fruit is green and hard, there is an unpleasant acidity about it; if after the apples are rotten, there is a sort of flat ,taste, which is exceedingly disagreeable. Third. See that everything about the fruit, about the bin in which it is placet! before being taken to the mill, about the mill in which it is ground, about the press where the juice is forced from the pulp, is thoroughly dean, so that nothing-that has any impurity, or that can impart any other flavor, can possibly reach the pure juice of the apples. To have the product perfect, all wormy or worm eaten fruit should be cast aside, 'the stems separated from the apple, and the fruit, not ground so tine as to break the dark covering of a Single seed. The more closely these rules are observed, the bitter thtf product will be; but 6 common article, such as will make good

vinegar, can be made of dhliimry refute fruit—fruit that haa been tliakeu, and that Lt partially decayed, or which, from any cause in not eatable and it uneulable. When the cider is intended lor vinegar,. it should be allows! to remain out of the cellar till it has thoroughly “ worked ' fermented—and then should be drawn out of the original casks and put into otlicu, where, if possible, there is always a little vinegar, which will amazingly hasten the process. If no vinegar can be obtained to “ start” the cider, it must remain in a dry cellar six months, and sometimes ft year, before it will be tit for the table.— Hearth and Home.