OCR Text |
Show CIDER YIN EG A It The best cider vinegar can be made on the farm from sound ripe apples by keeping the cider in clean wooden or earthen vessels at a temperature tem-perature of (!!) or 7!) degrees. H is pointed out by chemists of the Ohio Experiment Station that some care must be taken to obtain best results. They state that vinegar vine-gar is produced by the action of acetic acet-ic acid hacteii.-i upon the alcohol in the fruit juice. The fruit, sugar is first acted on by yeasts, a low form of plant life, changing it to alcohol. The acetic j bacteria in turn act upon the alcohol alco-hol changing it to acetic acid. To 1 do this they must have oxygen, which is not required by the yeasts in making the first change, hence i for the hard cider to become vinegar there must be plenly of air admitted fo tin' container and it must, be stored in a clean warm place. Although fresh cider is plentifully seeded with yeast and acid bacteria, a (plait or two of first, class vinegar containing active "mother" from the sui lace may be added to hasten action ac-tion when I lie air is admitted after the cidi'i' no longer foams showing that, alcohol ferment al ion has ceased. Old vinegar barrels should he thoroughly scalded and the thick iiuci found in them should not be used us "mothei'." Now that long :;Mi'ls have come in slyle again, a girl once mine will have to he laken at her "face" value. |