Page 1 |
Previous | 1 of 16 | Next |
|
|
Loading content ...
A. '••"'•••.a a I I,* M****Bl>Sw«n I * \TW^_mm_t '/'Main,, «,i :$f \WV ■V VOL. LVIII. INDIANAPOLIS, AUGUST 8, 1903. NO. 32 ^Tspcvicncc Jlcpavtmcut. HOW TO MAKE CIDEH AND CIDER VINEGAR? Late Apples Make Best Cider. 1st Premium. We timi early apples <].> in.t make the lust cider. October is the laa'st. time to make cider fair vinegar. iS,.mc say us.* only the sound apiales for this purpose, hut we filial the small, bruised anal defective apples ara' all right) saa tlia*.v ere free from r..t. The vinegar will maka' iiself more rapially if sauna' sweet apples ar.' n.**a*il. The barrels nsed should lac Bound, ami made clean ami sweel hy thorough scalding. A neighbor keeps cider sweet for a year, by making it the latter part of November anal adding a little more than a pound of fresh mustard seel, and three guarta a.f milk, to a barrel of vinegar. This is uot an intoxicating; drink, aud it will not make good vinegar. It is claimed horse-radish root will keep eider sweet. but it gives the cider an unpleasant flavor we think. There is a preparation iu the form of a powder that will keep cider for a long timo without change in taste. but we have never used it for fear it contained saame acid not wholesome. The ailal way aaf putting the fresh cider ou the stove, anal when it comes to a boil seal air-tight in buttles, jars or jugs, is the la.'st way we have Hound t'. keep cider sweet and wholesome. Ona- may have strong vinegar at all times by never allowing the vinegar bar- rel taa get more than two-thirds empty, and keep filling up with tha' oldaest cider, anal aahl no water at airy time. There is a rapial method of making vinegar by running the fermented elder slowly through a box of be<X'hwood shavings wet with old vinegar, allowing it to drip in another barrel. The quickest ami easiest way we have tried is to add a little old vinegar, with some of the "mother of viue- gar," to the fermented cider, and, last but na.t least, brown sugar or molasses, about one gallon of either to an ordinary barrel of cider. The sugar or molasses is a valuable aid when one wishes to make vinegar in a hurry. To make vinegar quickly a warm temperature is required. A small keg or cask may be kept in the kitchen, as near the cook stove as possible, where it will make good, strong vinegar in a little while, if treated according to alaove directions. Rush Co. F. M. W. Premiums of $1, 75 cents and BO cents are given for the first, second and third last articles for the Experience Depart- niant each week. Manuscript should be sent alirect to the Indiana Farmer Company aud should reach us one week before date of publication. Topics for discussion in future numbers of the Farmer are as follows: No. 3S8, Aug. 15—Will the ladiea please tell how to put up pickles and preserves of different kinds? No. 389, Aug. 22—What points must be observed in raising full chickens? Do they pay ? Systematic Oop Studies and Their Value to the Farmer. Editors luaii-iuu Farmer: Farming, whether engaged iu fur pleas- iiii' a.r profit, if it is to lae conducted successfully requires a wider range <af knowledge than almost any other occupation to whiah a man may turn his attention. As the imputation of our country increases and laual becomes more and more valuable it becomes increasingly difficult to I'ossful farmer must knOW, anal aana* aaf Iha' iniira' important is, the eharaatstsristica and requirements uf the various field crnps with whiah ha* may have to deal. "Knowledge is power," naa matter where it is applied. The man in the wheat Held may us.' it as successfully as his brother in any occupation in the city. The successful farmer mud always be a student, even though hi' is able lo begin life oil tha' farm with a fair equivalent in tha' way of kmiwleilge aaf soils, plants anal animals. Tin' man win. has sui-h an equivalent is in a Very much laetter position than his neighbor who has hail naa special training In begin wilh. A man may ha' ever saa bright, but if ha* has bail no sp.'. ial training in his business before he begins opera- ti.aiis, he must count am making mistakes anil learning by years aaf .experience. Tha' young farmer just starting out sbonld hava* a good foundation ba build upon ami Buch a foundation can best ba' laial in some good school where apecial attention is given lo the subjects wilh which he has to concern himself am tha' Exercise Cleanliness. 2d Premium,—It has been a long time since we made any abler, but we usa-al taa make it oir the shares at a neighbor's and I shall try taa tell llnw- it was done. Pick up apples—imt th'' wormy ones, as is usually done—and run them through the press, after having s.aaked them in a tub of water to clean them. See that tiie press is clean before commencing, as a dirty press, or the dried pieces of last year, cause the cider to formont quicker. Orinal them up. press out the juice, aud si rain. To keep cider sweet, I believe you boil it, anal seal while hot, but I cannot remember for sure. To make vinegar, pour the cider in a banvl, and place a piece of cloth over the bung. Set this in a warm place, anal let it sour, then cork up and store away. Exercise eleapliness. I mention this emphatically as some p-so- ple neglect it iu makiug cider aud its products. Clean the mill thoroughly when done. B. P. W. Missouri. taught others, but by the present day lab- aaratory method! of teaching he also gets opportunities for making observations for i which ofleu add much to what he is taught directly. Thi're is much to leam iu the geruiiua- liun anal development of a seed. The physiological changes should bo Understood as well as the various factors which many inllueiice them. Every kind of seed has its special peculiarities and it these are studied and uiialorstood by the farmer, Im can often very materially intln.ine Ilia' conditions so that the s-eed ho wishes to plant may have the bent possible chance to get a start in the world. By frequent comparative studies of differeut varieties and grades >af the same kind of grain, the student learns t.«a*asiiy recognise good secal anal taa -.'iva' a eraap its praaper graffing fm- the market Careful stmlia's of thi' kimls anal conditions aaf sa ails best suitiHl t.a the various cnaps, the plant faaaad requirements anal how bast ta) supply them, tin* best systems aaf cultivation ami other points whi.h enter into the most successful production anal use aaf crops all gaa to make up a vast fund .af Information from which the farm student will have occasion da draw almaast every .lay in tbe year. Bach studies as these are calculated ba givaa the stllilellt. al least, the ^r.'iia i-iiI principles, ami if he once ga-ls a gaaaaal j;rasp of these, he will always be .ilal* ta, wurk out his own crop problems as In* m.ails them,—no matter what kind of -uil ur climatic conditions he may have to deal with, while the man who has hail no special training for his calling will often be at a laass (a. knaaw how to |araH*a*s*ii. A. T. Wiancko. Purdue I'niversity. Lafayette, lnd. make a fanning proposition pay a fair rate of interest aan the capital represented. In the days of our grandfathers, when land was cheap and almost every one could have all he wanted, it required hut little effort ami h-ss knowledge of the business to make a tair living. The land was, in uiont sections of the country, richer than it is to-day anal yielded better returns with less careful culture. Were the land what it used tn be, the improved machinery of to-day shoulil make it possible taa f.-a*t better seturns without any better systems of treatment or cropping. But the day when money caauld be made by "any obi way" of farming has passed, and the successful fanner of to-day must he wiih- awake and up to alate in every phase aaf his business. That fanning is requiring mora' anil more of business ability can not ba' de- uieal. But business ability nlaane will not make a successful farmer. Than' was a alay when hard manual labor counted for almost everything, but that day alsaa has passed away from the farm, anal Ihe modern farmers must use his head even more than his hamls. In order to get a full and correct knowledge of anything it is necessary to begin at the beginning, take one phase of question at a time, and go from one point to another in this natural sequence. There are many things the would-be suc- iarm. lu tliis foundation, so far as tha' production of held crops is concerned, a Knowledge of, at hast, the clcuieuts of botany and chemistry is very etsseutial, as these two sciences wil help to make plain many otherwise perplexing problems in plant culture. Having so much of a foundation, the student is in a position la. begin au intelligent study of the char- .ial eristics and requirements of farm crops. To make such studies of most value they must be taken up iu a systematic way from the seed to the beginning on the youug plant, ami what is required for its fullest development ou through to harvest time and the mar- .*.*t. The student in tho agricultural college is in many instances ridiculed by (rider, practical farmers, but the majority of these are not serious, anal will, in tha- end. admit that if they had had such opportunities when they were boys, they would have been able to get very much farther ahead. Our agricultural experiment stations anal schools of agriculture have for many years had well-trained men making special study's ami investigations in the various lines of crop production and under all kinds of conditions. What has thus been learned is now placed before the student in au intelligent form. He learns not only what years of experimenting have STOP THK TAI I'K.U lMMIIJIiATIO.V. We an* glaal to note that the Cominis- sia.niT aif immigration is using his position tn kavp out the pauper immigration* that has been pouring into this country for years past. About 8,000 of this class were turned back last year, and yet more than 000 of the class are inmates of charitable institutions in New York State alone, showing that in some way the undesirable element manages to force themselves upon us, or are thrust upon our shores by foreign governments. It is time we should put an end to the business, but in mercy to the paupers they should be turned back before they board the vessels. It is an outrage to allow them to come knowing that they will not be received. Ml'Sjl' WKKK AT WINONA. The Ixiard of directors of the Winona Assembly and Summer School announce a "Music Week" beginning Monday, August 10. For this week Creatore and his Italian band have been secured and a treat is assured to all who visit Winona. Creatore and his band is the most mar- vebaus musical organization that has yet been heard here. Creatore while conducting his banal is absolutely burning up with a desire to make the instruments ''breathe" music witn him. And what draughts of breath those are! Excursions have been arranged over all roads coming to Winona, at special rails. Evening trains will enable many laa attend these concerts aud return, reaching home at a suitable hour. The American Poultry Association holds its annual meeting in this city, beginning September 17. The president is Chas. McClave, New London, Ohio, and the secretary is T. E. Orr, Beaver, Pa.
Object Description
Title | Indiana farmer, 1903, v. 58, no. 32 (Aug. 8) |
Purdue Identification Number | INFA |
Date of Original | 1903 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | United States - Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or not-for-profit purposes. |
Repository | Purdue University Libraries |
Date Digitized | 2011-03-23 |
Digitization Information | Original scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Description
Title | Page 1 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or non-for-profit purposes. |
Repository | Purdue University Libraries |
Digitization Information | Orignal scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Transcript |
A. '••"'•••.a a I I,*
M****Bl>Sw«n
I * \TW^_mm_t '/'Main,,
«,i
:$f
\WV
■V
VOL. LVIII.
INDIANAPOLIS, AUGUST 8, 1903.
NO. 32
^Tspcvicncc Jlcpavtmcut.
HOW TO MAKE CIDEH AND CIDER VINEGAR?
Late Apples Make Best Cider.
1st Premium. We timi early apples <].>
in.t make the lust cider. October is
the laa'st. time to make cider fair vinegar.
iS,.mc say us.* only the sound apiales for
this purpose, hut we filial the small, bruised
anal defective apples ara' all right) saa
tlia*.v ere free from r..t. The vinegar
will maka' iiself more rapially if sauna'
sweet apples ar.' n.**a*il. The barrels nsed
should lac Bound, ami made clean ami
sweel hy thorough scalding. A neighbor keeps cider sweet for a year, by
making it the latter part of November
anal adding a little more than a pound of
fresh mustard seel, and three guarta a.f
milk, to a barrel of vinegar. This is
uot an intoxicating; drink, aud it will
not make good vinegar. It is claimed
horse-radish root will keep eider sweet.
but it gives the cider an unpleasant flavor
we think. There is a preparation iu
the form of a powder that will keep cider
for a long timo without change in taste.
but we have never used it for fear it
contained saame acid not wholesome. The
ailal way aaf putting the fresh cider ou the
stove, anal when it comes to a boil seal
air-tight in buttles, jars or jugs, is the
la.'st way we have Hound t'. keep cider
sweet and wholesome.
Ona- may have strong vinegar at all
times by never allowing the vinegar bar-
rel taa get more than two-thirds empty,
and keep filling up with tha' oldaest cider,
anal aahl no water at airy time. There
is a rapial method of making vinegar by
running the fermented elder slowly through
a box of be |
Tags
Comments
Post a Comment for Page 1