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Cider Vinegar.
The larger the surface exposed to the air, the sooner the fermentation will take place and vinegar be formed. Place a bucket of cider behind a cooking stove constantly in use, and you will soon have vinegar. Warmth and air are all that are needful. "
Remarks— This would be impracticable except in small quantities, and in warm summer weather. If this writer had said warmth, air and time are all that are needful to make vinegar out of cider, he would have covered the whole ground, for 'tis rather a slow process. Not much use to try to do anything more with cider the season it is made only, only to leave the bungs out of the bbl. to allow its first fermentation to proceed, or it is best to leave the bung out all the time, if the cider is to be made into vinegar. And those who desire to make it in quantities for sale, will do best, no doubt, to follow the French plan below described by the Maine Farmer, as follows:
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