CIDER VINEGAR.

Waikato Times, Volume XL, Issue 3257, 13 May 1893, Page 2 (Supplement)

CIDER VINEGAR.

* , Considering the large quantity of eider J now annually made and the difficulty usually experienced by makers in getting a ready sale at a price for it, it is strange that more attention is not paid to tho production of cider vinegar. For sound vinegar there is always a good demand, and at rates that should give a fair return for the fruit and cost of treatment. All that is required to make cider vinegar is to expose the eider to the air from which the active germs of fermentation are gathered without any trouble. They exist in the air in innumerable quantities. There are several ways of doing this; but the quickest way is generally most desired. Tho store barrels are placed where six or more feec of space may be had below them, and a faucet is fitted into each barrel. An open tub is set under the biirrcl, nut! a 1 sloping board, or-several of them, are 1 arranged to lead a line stream down the boards into the tub. To lessen the time 1 still more, two of these, tubs may be used, one below' the other, so as to expose tho 1 cider twice as long to the air. The tub ' should be enough to hold as much 1 ns will (low in twelve or twenty-four ! hours, and when it is nearly filled the partly-made vinegar is curried or pumped up into the barrel again. In | with a temperature of SO degiv.es Fahr., good vinegar is made in three or four " days, and when barrelled or put into suitable close vessels, it will keep imt proving in strength for years,