| Show Making Vinegar at Home Homel Since vinegar Is indispensable both bothIn I In pickling and in ordinary cooking and since it is also rather an ex ex- expensive expensive expensive pensive item in the food or pre pre- preserving serving servine budget a thrifty housewife will find it advantageous to make the needed supply at home Vinegar as its name indicates was first made from wine In England Eng Eng- England land it was first made from malt liquors liquors liquors-a a thrifty device for using ale or beer which had soured and malt vinegar is still preferred by British cooks However anything any thine may be used in the manufacture of vinegar provided it contains enough sugar and is not in any way ob In the United States apple juice Is probably most widely preferred for the making of ot vinegar but grapes peaches oranges pine pine- pineapples pineapples pine pine- pineapples apples and some berries arc are quite satisfactory Below is given a method for mak making making ing peach vinegar vinegar-a a method which except for slight variations may be used with other fruits 1 1 Select fully ripe fruit fruit or or overripe over over- overripe ripe provided any decayed portions are carefully cut away Juicy peaches are best but practically any kind can be used 2 Crush with a a potato hr enough peaches about about one bushel bushel- so that the resultant mash will fill filla a gallon four-gallon jar two-thirds two full The peaches should be cut in two before crushing but it is not necessary to remove the pits 3 Add to the jar of peach mash a cake of compressed yeast which has been mixed with a small portion of the Juice Cover the jar with a double layer of ot cheesecloth and cover to exclude light Stir dally daily to break up surface crusts to prevent molding and to secure a complete fermentation This process should require from four to six days 4 When this alcoholic fermentation tion is complete strain the mash through a cheesecloth to separate the juice from the pulp 5 Now in order to secure the necessary acetic fermentation re re- return return re- re return turn the juice to the jar and add vin vinegar vin- vin vinegar vinegar egar in the proportion of ot one part to four tour parts of ot the juice and cover the jar as before Very soon a thin coating of ot film called mother of vinegar will appear This must not be disturbed As soon as tests indicate that the required acidity has been secured filter the vinegar and store in i bottles VINEGAR FROM APPLES If it is desired to use partly rot rot- rotted rotted rotted ted apples or windfalls for vine vinegar vine vine- vinegar gar rotten spots must be cut out and the apples washed Dirty apples also should be washed and no dirt leaves twigs or grass should be allowed to go into the apple press Apples should be crushed rather than ground the pressing should be bedone bedone bedone done slowly and as much juice as possible extracted Usually from two to three gallons of juice will be obtained from a bushel of ot apples The juice should stand for a day or two for sedimentation in covered receptacles and then be drawn off ofT into other containers filling them not more than two thirds full Mac Macerate erate compressed yeast in a quart of the juice using one cake for each five gallons of ot juice and add to the juice in the containers After about a week the alcoholic fermentation having taken place acetic fermentation tion may be accomplished by the ad of vinegar to the juice as ex ex- explained explained in the directions for making peach vinegar When the required acidity is secured draw the vinegar off carefully bottle and store CAUSES OF FAILURE The chief causes of failure are 1 use of ot material too low in sugar content 2 failure to to secure al al- alcoholic alcoholic al- al alcoholic coholic fermentation and acetic fer fer- fermentation fermentation In the order given and 3 failure to check acetic fermen fermen- fermentation tation at the proper point IMPORTANCE OF AGING When vinegar is first made it has hasa a raw biting taste Mellowness of ot taste may be secured only by proper aging Consequently vinegar should be stored stared for six months or a year before being used if U it is to attain its highest quality VINEGAR REGULATIONS Although vinegar for home use may be made at home or on the thc farm without a permit it U must be noted that there are ar federal and state regulations governing the man man- manufacture manufacture manufacture and distribution of ot vinegar which Is to go on the market Any Any- Anyone Anyone Anyone one planning to make and sell vine vine- vinegar vinegar vinegar gar must acquaint himself with such regulations la in i this field m may y bt be b secured by reading n d' d fir fire iy teats et rs to th tb Super Super- Superintendent i tt dut ol of Documents t. t tto D. D C. C tad sad a d t asking ski of for lor Firmer Farmers Bulletin etia No 1424 1414 MAKING A nED BED Dig a shallow pit 8 to 18 Inches deep and pack it full of ot fermenting stable manure which before being placed in the pit has been bean turned over once or twice to make sure of oi even heating When the manure has been put t ut into the pit and thoroughly thor thoro thoroughly tramped down cover it with I three or four inches of ot fine tine garden garden- soil A framework of boards about 24 inches high at the back and 12 inches at the front slanting toward the south is fitted over the thc pit to toI hold the hotbed hot sash I |
