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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.