... tato. Salad-lettuce, tomatoes, beets-with oil and vinegar. Graham bread and butter. Apple dumpling. Beer, cider. 4 p. M.: Buttermilk and crackers. 7 p. ...

... to be developed in most fruits, as the apple, plum, peach, cherry, etc., in great numbers, and thus their presence in cider vinegar can easily be explained. These little animals need ...

... of substances other than acetic acid. For example, cider vinegar contains malic acid, which is present in apples; wine vinegar contains the tartaric acid and cream ...

... as barley water ; balm tea; flax-Seed tea ; cider and water made very weak; vinegar and water, apple water; dried cherry-water &c. Thefe moiften the ...

... have a good exposure to the air, the cider made from surplus apples is poured in, and allowed to stand until it tastes like good vinegar. Sometimes a little vinegar is added at the ...

... by the fermentation of alcoholic liquids, such as cider, wine, etc.; vinegar is made also by the fermentation of malt, grain, sour apples, and the like and by the distilla- tion ...

... Next there were decayed potatoes, turnips, beets, and apples. Then there were in various parts of the cellar remnants of cider and vinegar, and cider lees — the latter in a most ...

... a filter of wood chips into the acetifier. Cider from apples and perry from pears are about the only fruit juices besides wine fermented for the production of vinegar. Sugar- beets are used somewhat in France for ...

... be gathered in........644 Churning, of butter......................642 CIDER: Apple, ... Cistern, how to build.................573, 574 Citron, ...

... pomace fly because the alcoholic fermenta- tion of apple juice attracts it to vinegar jugs, pickle jars, and cider mills. This fly while breeding in Professor Morgan's ...