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Show SIMPLE DIRECTIONS OUTLINED FOR MAKING VINEGAR AT HOMEUSE ONLY RIPE FRUIT at iiBKHBbIbHHbH HnaV - ttM, 4- Jr-4!Jr i3l 4flHakM tlbeUeieLaT Ty)!weBB. V, BBR BBbV. aWaweW dBBBssaa M Where Vinegar in Quantity la to Be Made, Use a Cider Mill. (Prepared by the United Bute Department Depart-ment of Aerlculture.) Vinegar Is one of the condiments which every good cook regards as a I necessity on her pantry shelves. Used I with discretion, food to which It Is I added will be transformed Into a relish I and will give zest to nn otherwise In- I alpld meal. Along with other grocer-lea, grocer-lea, vinegar has gone up In price since ' the great war, until In tnnny parts j of the country 50 to flO cents a gallon ; la now the retail mnrket price. The ' making of vinegar at home Is a simple sim-ple process and not many yenrs ago was practiced by nearly every one ' who could obtain the necessary fruit Juice. With the present high price of . vinegar there has been a revival of thla old household art. Those who have set up a vinegar keg or barrel, aecure a euperlnr product and at the aame time beat old High Cost of Llv-Ing Llv-Ing Fruits for Making Vinegar. Vinegar la usually made from apples, although grapes and oranges are also used to some extent. Certain other fruits, such aa blackberrlea, figs, peachea, watermelons (after concentration concentra-tion of Juice), sorghum and rane sirup have been used with good results. Many wild fruits, sucb as the blackberry, elderberry, el-derberry, and persimmon, which frequently fre-quently are not completely or properly utilized, will make excellent vtnegar. Aa a matter of fact, any wholesome fruit or vegetable Juice can be used for vinegar making, provided it contains sufficient sugar. Some fruits, such as the guava or Kleffer pear, contain only five to eight per cent of sugar, which Is not sufficient to make a strong, satisfactory sat-isfactory vinegar. Fruit used for making vinegar should be sound nnd fully ripe, for ripe fruit contains more sugar and consequently con-sequently produces n stronger vinegar. Partially decayed fruit Is no better for vinegar making than for eating nnd should not be used Select sound, ripe fruit, wash thoroughly, nnd remove all decayed portions. Crush either In n machine made for this purpose, such as a elder mill, or for small quantities, a food chopper. Squeeze out the Juice In a press and put Into a cleon barrel, keg or crock for fermentation. Oreat care should be taken to have all the utensils thoroughly cleaned and to handle the fruit In a cleanly inunner. If old kegs or barrels, especially espe-cially old vinegar barrels, are used they should be cleansed thoroughly und nil traces of the old vlnegnr removed. re-moved. If this Is not done the old vinegar will Interfere with the alcoholic alco-holic fermentation and possibly spoil the product. Start Fermentation. After the Juice has been squepsed out ndd n fresh yeost cake to every five gallons of Juice. A good fermento-tlon fermento-tlon often results from chance Inoculation Inocu-lation with the wild yeast of the air. This Is the method ordinarily followed fol-lowed In making elder vinegar. Experiments Ex-periments have shown, however, (hat a much stronger vltiegur cun be made by using yeast to stnrt the fermentation. fermenta-tion. Work the yeast up thoroughly in about one-hnlf cupful of the Juice and ndd to the expressed Juice, stirring stir-ring thoroughly. Cover with a cloth to keep Insects from It and allow to ferment The best temperature for fermentation Is between 80 nnd 00 degrees. de-grees. Do not put In a cold cellar or the fermentation will be too slow. At 80 to '.hi degrees alcoholic fermentation fermenta-tion will usually be complete In from three to four days to a week, or when "working" starts, as Indicated by the cessation of bubbling. The next step In the process Is acetic acid fermentation, fermenta-tion, during which the alcohol Is changed Into acetic add. After the bubbling stops it will be found advantageous to add some good strong vlnegnr in the proportion of one gallon of vinegar to three or four gol-lons gol-lons of fermented Juice. Usually, however, how-ever, no vlnegnr is added nnd the Inoculation In-oculation of the fermented Juice with tcetlc acid bacteria Is left to chance. This chance inoculation generally produces pro-duces a more or less Kutlsfuctory product, prod-uct, but If the vinegar is added, the results are much better. Instead of vinegar one muy add a good quantity of so-called "mother." If "mother" Is used, however, use only that growing In the surfi.ee of the vinegar. Vinegar j I "mother" which has fallen to the bottom bot-tom is no longer producing acetic acid. Keep In Dark Place. After adding the vinegar, cover with a cloth and keep in a dark place between be-tween 70 and 90 degrees. Do no disturb dis-turb the dim that forms, for this Is the true "mother" and do not exclude the air Taste the Juice every week, and when it ceases to Increase in acid or is as sour as desired, siphon off and store In kegs or bottles. Fill full nnd stopper tight. If this is not done the acid will gradually disappear and Hip vinegar will "turn to water." The same bacteria that produces the acid will also destroy It if allowed to grow unhindered. If the directions are followed, fol-lowed, especially as regards temperature, tempera-ture, the process will usually be completed com-pleted In alx weeks to two months, where only a few gallons of Juice are used. Many fruit Jufees are turbid after fermentation, while others, particularly apple vinegar, may clarify themselves spontaneously. One of the simplest ways of filtration to use In the home manufacture of vinegar Is to thoroughly thorough-ly mix about a teaspoonful of fuller's earth or animal charcoal with a quart of vinegar and filter through filter paper. pa-per. I It la a common practice with many people to make household vlnegnr from fruit parings nnd cores, cold tea, and even from the water In which potatoes or other vegetables are boiled. Sugar, of course, la added, Just as In the case of fruit Juices that do not contain sufficient suffi-cient sugar. |