In the opinion of the Department, this case is peculiarly significant and demonstrates that the grower must be able to distinguish Agaricus campestris from any of the wild forms of mushrooms that may appear in the beds.  Under the circumstances, the Department strongly urges every grower to make himself thoroughly familiar with the cultivated species.  Complete descriptions, with pictures of poisonous and cultivated species, are contained in Department Bulletin 175, “Mushrooms and Other Common Fungi,” which can be purchased for 30 cents from the Superintendent of Documents, Government Printing Office, Washington, D.C.

Manufacture of Cider Vinegar from Minnesota Apples.

PROF.  W. G. BRIERLY, HORT.  DEPT., UNIVERSITY FARM, ST. PAUL.

Cider making is an old process, carried on in a small way on the farm or more extensively in the commercial “quick process.”  From apple cider many different products are obtained, chief of these being vinegar and others being bottled cider, boiled cider, apple butter and, more recently, concentrated cider and cider syrup.  This discussion will consider only the manufacture of vinegar.

As a farm process, the making of cider vinegar utilizes an otherwise waste product, the culls or unmarketable varieties.  It can be done on rainy days or when other work is slack.  For the best results, however, as in any form of marketing, some vinegar should be made each year so that the market may be supplied regularly, and, further, to give the necessary experience which will mean a better quality of vinegar.

As a commercial process we find the making of cider is a regularly conducted manufacturing enterprise in which a considerable amount of capital is needed.  Expert knowledge of vinegar making, especially of the “quick process,” is essential.  On this basis it is not open to the apple grower and is a doubtful venture on a co-operative plan without the help of experts.  Where a vinegar factory is established, however, it gives to the orchardist a means to dispose of his cull apples.

Considering the process as it can be carried on on the farm, there are a number of distinct steps, all of which are important.  The first step is to prepare for the work.  Get a good machine, as it will pay for itself in the added extract of juice.  A good machine need not cost more than $25 and may be had for less.  Casks must be obtained and sterilized with live steam or sulphur fumes, washed thoroughly, and kept in a convenient place where they will not dry.  It is best as well to have the convenience of running water to wash the apples if dirty and to clean up the machine occasionally.  Cleanliness should be provided for and insisted upon, as dirty and decaying apples not only give undesirable flavors, but the bacteria and molds feed upon the sugar in the cider and greatly reduce the strength of the vinegar.  This is one reason why a rainy day is a good time for cider making, as dust and flies are less and molds are not so abundantly “planted” in the cider.