... the dust to the skins of the grapes. Cider is fermented into vinegar by a wild yeast that grows on the soil under apple trees. Yeasts are reproduced by a type of ...

... which pro- ceed thus : First draw off the cider into a cask that has had vinegar in it before ; then put some of the apples that have been pressed into it, set the ...

... fortnight' it will be converted into vinegar. Cider vinegar, may be made by ferment* ing new cider with the must of apples, in a warm room, or in the open ...

... 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 ...

... Roll the crackers; pare, core and chop the apples, melt the butter, and mix all, using cider to make sufficiently moist, and if the cider is not quite tart, add 1 or 2 table-spoonfuls of vinegar, with sugar enough to give the requisite sweetness, ...

... have not the aromatic odor of wine vinegar. Cider vinegar is of sp. gr. 2.0 ; is yellowish, has an odor of apples, and yields 1.5 per cent, of extract ...

... have not the aromatic odor of wine vinegar. Cider vinegar is of sp. gr. 2.0 ; is yellowish, has an odor of apples, and yields 1.5 per cent, of extract ...

... have not the aromatic odor of wine vinegar. Cider vinegar is of sp. gr. 1.020; is yellowish, has an odor of apples, and yields 1.5 per cent, of extract ...

... claret into port, or some- thing worse. Fresh apple-vinegar, with a fruity flavor, can perhaps not do much more harm than sweet cider, but salt is not quite above suspicion, and ...

... used. A species of wine is made from apple cider by adding sugar and alcohol. Cider may be kept by digging under ground dry cellars, and covering from the sun. Vinegar made from cider is of the best quality. ...