So much for vinegar making in general.  For Minnesota conditions little is known about the definite behavior of any apple varieties.  This has led to the study of vinegar making as a problem for the Experiment Station.  The Division of Horticulture is carrying on variety tests to determine the yields of juice at different stages of maturity, the efficiency of types of presses, labor costs per gallon, and the production of vinegar from each variety to determine its value.  The Division of Agricultural Chemistry makes analyses of the sweet cider to determine the composition and vinegar prospects, and also analyzes the vinegars at various stages.  The work has been carried on for two seasons and is showing some interesting facts.  These must, however, be checked with further work before definite statements can be published.

As to machines, our results show that the press with press cloths will outyield nearly two to one the press with the barrel or drum.  However, a strong grain sack used to catch the pomace and used to confine it in the drum will give a very satisfactory yield, but it requires a considerable amount of labor to do this.

As to labor costs per gallon, we have as yet no definite figures except that one man can grind and press a minimum of eight to nine gallons an hour.  Two men can raise the output to at least thirteen gallons.  At 25 cents per hour the cost per gallon on this basis varies between two and four cents.  As the apples are of little value, and the labor generally “rainy day” labor, this seems to give an inexpensive product.

Our vinegars are as yet incomplete.  The run of 1914 was very limited and of necessity stored in a cold cellar.  It now tests two per cent. acetic acid, so is only half finished.

As to variety yields, the results of the work of two seasons compare very closely and show generally that there is a variation from a minimum of a scant two gallons up to more than a pint over three gallons from forty pounds of each variety.  The forty-pound quantity is taken as representative of the bushel by measure.  The varieties leading cider production are—­the Hibernal and Wealthy, which generally have given us about three gallons per forty pounds, the Duchess and Patten running slightly lower in cider yield.  The Longfield, Lowland Raspberry, Charlamoff and Whitney rank in a third group, according to our trials.  This does not mean, however, that those in the latter group are not usable, as the Charlamoff and Whitney are among the highest in sugar content.  These figures are greatly modified if the apples have been in storage or are over-ripe.