CIDER PRODUCTS.
Some Excellent Recipes.
1st Premium.—There are but few or-
chardists whose apples are of so uniformly good quality that there are not quite a
per cent that will hare to be disposed of
in some way other than shipping to market. One of the best ways of disposing
nf iliis fruit is the making of it into vinegar. The New York experiment station
recommends the following as one of the
most satisfactory methods of making
vinegar: When the cider is pressed from
Ihe apples the barrels should be filled
about two-thirds full aud the bung replaced by a loose plug of cotton, which will
lessen evaporation and keep out bugs and
('irt. When the quantity of vinegar to be
made is considerable the barrels should
he placed in a room where the temperature can be kept at from 70 to 80 degrees
iluring the fall and early winter months.
If the batch is small the barrels may be
left out of doors while the weather is
warm and then placed in the warmest
isum convenient and later in a dry cellar. If the temperature of the storeroom
di.es not fall below 45 degrees the conversion of the sugar into alcohol will require about six months, but the process
sif fermentation may be hastened by an
addition of fresh commercial yeast.
VVhen (he rider quit working the
clear portion should be drawn off, the bar-
re' rinsed out, and the liquid replaced,
with the addition of from two to four
quarts of good vinegar containing some
ii other. The next process, the change
ssf Ihe alcohol into acetric acid, may be ef-
l'( ettH) in three mouths and may require
two years. In any event, it will take
lunce most rapidly in a temperatifre ranging from 65 to 75 degrees.
When the vinegar has reached the prop-
s l- strength, which should be five per cent
ssf acetic acid, the barrels should be filled
lull and tightly corked. This wil! prevent other changes and will cause the
\hiegar to keep its strength.
Cider apple butter fakes about mie
gallon .if apples, peeled, cored and quartered, for three gallons of cider. But apple? differ. When using sweet Russets
for thickening, it only takes about eight
gallons of apples to thirty of cider. In
hot weather cider should be boiled down
to one-third, the same day it is made.
then left in stone jars until morning. In
s siol weather it may be left in barrel in
shade until next day. Run cider out of
barrel and strain through a poke made of
a towel. Boil in copper kettle, freshly
ss suireil with salt aud vinegar. Kettle
must not stand after being scoured, but
lire and eider must be all ready for it.
1 iler must not stand in kettle without
I's iling or it will have a bitter taste and
!■!■ poisonous. Put apples all in cider at
"use. after it is boiled down, but save out
■«nie cider lo fill in with and to keep it
from boiling over. Apples will rise iu kettle ns tbey boil to cook but will soon go
down again. It will take about four
hours' constant cooking and stirring to
make it so it will keep throughout next
summsT. When doue dip out into stone
jars. Next day heat jars in oven of cook
stove, tie up and put away. Skim cider
while boiling. Never allow a chunk or
stick to touch kettle or your butter will
scorch. Turn kettle upside down on
srass. Clean next morning, while grasr
is wet. If you do not mnke your butter
so thick, put it in jars with stone lids and
ssul same ns fruit. If cider stands all
night nfter it is boiled let it get hot before
putting in apples, nnd scour kettle before
beginning again.
Apple butter: Take eight gallons of
cider, boil two hours, add ten gallons of
gronnd apples, cook until done in a brass
kettle, and add one dollar's worth of sugar either soft white or granulated When
done the apple butter may be Havered bj
miding cinnamon. This amount makes
eight gallons of apple butter.
Tomato Butter: To two gallons of
cooked apples and 2 gallons of tomatoes,
tookesl ansl    pressed      through    colander
dei- hydraulic pressure will give about 4\_.
gallons nf aider to the bushel. 1'iiiis under the same pressure will give mor.'.
Kvery utensil nsed in the work shistils! Insl risUy free from must or mold. Hence
they should be scalded in very hot wnter
lo destroy all germs. After having se
cured the rider it must be exposed at all
times to the air, and the depth of the
lie,uid should be no greater than the star-
face measure of the vessel holding it. A
barrel should not be more than half full
during fermentation. The temperature
should be even and rather warm. Temperature determines the time in wbich tin'
Apparatus for Making Denatured Alcohol.
four sliced lemons, add sugar until as
sweet as desired, flavor with cinnamon,
cook until it thickens and then can.
Peach Butter. Pear, stone and cook
peaches until tender, then press through
colander. Measure out as much sugar as
peaches, after they are cooked. Add one
half of the sugar and cook one half hour,
then add the rest of the sugar and cook
from one hour to one and one-half hours,
or until thick, then can.
Pear butter.—Pare, core and quarter
pears, cook till tender, then press them
through a colander, add three-fourths of
a pound of sugar to every pound of pears,
cook until thick,    then can.
Grape butter.Pare, core and quarter as
many apples as you have grapes, cook
until tender, press through colander, cook
grapes a few minutes, run through seive.
Tc four quarts of grapes take three quarts
of apples and four pounds of sugar. Cook
until  thick,    then  seal.
Plum butter.—Cook plums until tender,
press through colander, make the butter
same as peach butter.
In making pear, peach and plum butter
and in preparing apples for grape butter,
enough water should be added in cooking
thein to cover.
Lemon butter.—Two cupfuls of sugar,
juice of two lemons, two eggs, one lump
butter size of an egg, mix all together
and cook in double boiler, stirring all the
time, until it thickens. This is excellent for breakfast with hot biscuits and
butter. B. K. K
Use Ri.pe Fruit.
2d Premium.—The first requirement for
good vinegar is to have ripe fruit, free
from decay and clean.       Good apples tin
ts inoculation   is  accomplished. Eighty
degrees gives quickest results; with this
heat good vinegar can be had for use in
four months, at which time it should show
0 per cent acetic acid. The ordinary,
time is t> months, with only ordinary temperature. By close attention to these
particulars a good healthful vinegar can
be cheaply made, which will command
from 14e to 20e per gallon in the market.
We repeat barrels must be thoroughly
scalded ti destroy the spores of must or
mold.
Well ripensed fruit should be used, as
it contains the greatest amount of sugar
which aids in yielding the highest per cent
of acetic acid. Under no circumstances
use decayed fruit for healthful vinegar.
A small yeast cake, dissolved in some of
ths' cider and then poured in the barrel,
Mill set fermentation going at once. Do
not stop the fermentation, but let it
complete its work. When ferment ceases
procure some mother of vinegar and put
in barrel. If this cannot be had, get
some pure sharp vinegar and pour this in
the barrel. When completed fill barrel
full and cork securely to prevent any undesirable ferments afterwards.
Pear vinegar requires some longer time
thnn apple cider, and will show 8 per
cent acetic acid making it sufficiently
strong to be afterward diluted fully one-
linlf. Vinegar can be made from the
small fruits, especially the blackberry.
Int it is more expensive and the color is
not favorable.
For fruit butters the cider or juices and
the filling should be boiled in separate
vessels, to hasten tbe work and give better appearance to the product. Any sweetening used shonld not be added till tho
butters are about ready for removal from
Ihe   Iiii'. Fruit   for   the   filling  should
I e quite ripe, as it then has all its flav-
s rs and  is more readily  cooked. differ
the juices are sufficiently boiled down the
tilling may be added and the boiling eon-
linui'd till it presents appearances of being sufficiently thick when the sugar may
be added such as the nature of the fruit
requires. By withholding the sugars
till at this slake you prevent danger of
scorching, have a better color to the butters and a better retention of the fruit
flavors than can be had by adding sugar
at once. Care must be used to prevent
any settling of the filling while boiling
for this will result in scorched butters.
Never use spices of any kind for flavoring,
as these destroy the natural flavor of the
fruits used and cause the butters to become strong in time; also they give the
butter   a   dark,   uninviting  appearance.
Juices of one kind of fruit used with
filling of another make a very inviting
butter. As for instance, pear cider with
apples for thickening, or any combination
sins' may like. After butters are cold
if one adds to the surface a few spoonfuls of brandy it will prevent any mold
from forming at all. Kept in a cool, dry
room, butters thus made will grow better
with age. H.
-    -—_	
Have Everything  Clean.
3d Premium.—Clean, sound apples are
necessary to make good vinegar. After
the cider cornea from the press, it should
be placed in clean barrels and left in a
\ arm  place  to    ferment. The    bung
should Ioe removed and a piece of cheese
cloth tacked in its place, to keep out insects and allow a free circulation of air.
When it has ceased bubbling, and has
reached the state of hard cider, drain the
clear liquid from the settlings, add a
bttle rain water and some 'mother,"
from old vinegar. The barrels can be
removed to the cellar, but do not leave
too tightly closed. It will take form
three to six months before the vinegar is
fully ripened.
To make apple butter, take a half bar
re' of good fresh eider and boil down one-
half; then add three bushels of good cooking apples that have been pared and quartered. We have made small quantities
at a time in a porcelain kettle on the
kitchen stove, but if one can procure a
large copper kettle it is best to make it
out of doors using the long handled stirrer. When the apples begin to eook up
tbe mixture should be constantly stirred
rntil done, when it should be smooth and
thick. Just before taking off add ten
pounds of sugnr. If sweet apples nre
used for both cider and filling the sugar
may be omitted. If the apples are not
of the good cooking kind, they can be
ground up in a meat grinder which will
hasten the cooking process. If this apple butter is cooked quite thick it will
keep without sealing.
Very nice peach butter can be made by
boiling down the cider the same as for
apple butter, and filling in with peaches.
Pear butter is made the same way, using
ripe pears for the filling.
To make grape butter, put grapes on to
ci.ok, with water enough to cover, boil
an hour or more, pour while hot over a
sieve. Measure  the juice that  drains
through and put on stove to boil again.
Press the remainder of the grapes through
sieve, to remove skin and seeds. After
the juice has boiled down one-half add
half as much sugar as the measured juice,
Continued on page 9.