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MANUFACTURE GF CIDER 'Winter Rhubarb Can be Produced Cheaply and Conveniently. Turnips Grown on Dairy Farm Best Fed to Pry Cows, Young Stock and Pigs. tContributed by Onturio Department of Agriculture, Toronto.) WEET cider is unfermented 2, and hard cider is fermented apple juice. To get the juice the apples are either erushed or ground in a cider mill and the juice expressed from the pulp, The fermentation of apple juice, or any other fruit juice, is brought about by the development in it of yeast. Yeast cells are microscopic plants invisible to the naked eye and | are always present on the surface of | fruit. When the fruit is crushed to get the juices many of these yeast | cells get into the juice and if these are not destroyed they will induce fermentation Consequently, in the manufacture | of sweet cider we must destroy the yeast cells that are present and pre vent others from getting in. The sur eat way of doing this is to pasteurize | the juice immediately after it is ob tained from the fruit and store away | {in well-wealed containers. In the {ease of cider the pasteurization pro { cess means heating the juice to 170F | for ten minutes and then filling into | containers that have been scalded | and can be tightly corked. Care { should be taken not to let the tem { perature get above 170F. during pas | teurization or the character of the { Juice will be injured. The juice is then slored away at a low tempera ture to allow it to clear, Hard cider is produced by allow ing the fresh apple juice to ferment in the cask. The fermentation is nat virally induced by the activiles of the yeast cells that get into the juice from the surface of the apples. As however, there are various kinds of yeast cells, and also many mold spores liable to be on the fruit which | may injure the quality of the cider, | | spoiling the flavor, it is 4 good plan to control the feriientation either by wirst pasteurizing the ju and then | ddl a good yeast or simply by adding X good yeast to the raw juice | a8 soon as gbtalned from-the apples --~Prof. D, H. JonesG, O. A. College, Guelph. -- } ter has become of considerable value | | among gardeners, It 1s easy to do | if certain methods are followed. If | one is making a permanent business | | of rhubarb forcing, it is necessary, each year, to set out a new bed as { | plants once forced are of no further | value * In the spring large roots sbould be dug, split in one bud sec- | tions and replaced in righ Tolst | | ground. During the growing season | they are kept cultivated and free | from weeds In the fall they are | | covered with manure. Next spring a | | second bed is planted as before, That fall & large part of the first bed is | { taken up leaving sufficient to replant | another bed the next spring. The roots are taken up the last thing in | ithe fall before the hard, freezing { | weather comes and are placed in piles | in a shed where they can easily be {got at during the winter, but will | | remain frozen. = About Dec. 1st take | in a suMcient number of reots, place | these bud side up on the floor of & | warm cellar--about 68 to 7¢ degrees | ----and cover with an inch of sand, Be | sure to fill in all interspaces. Keep | this sand moist, About a week later the buds will begin to swell, and in from four to six weeks, depending | upon the heat of the room, the cools | er the slower growth starts -- you | should have rhubarb ready for mar- | ket. After these roots are exhausted | throw them away and put in more. | If a constant supply is required make | a new bed every two or three weeks | during the winter. Be sure to keep | all lights dimmed. Put burlap or | brown paper over the windows to get | i i ! { | | The production of rhubarb in win- | i the bright pink color so much de- sired. --A. H. MacLennan, B.S.A, Ontario Vegetable Specialist, Should Cows Be Fed Turnips? This is an old question abeut | which considerable «difference of opinion exists. If my reader is | Seetch, he or she will likely answer the question by saying, "Yes," as Seotchmen, turnips, and good farm- ing are three things usually found together on farms in Ontario. 'There was a time when butter | were not so narticular about 'flavor of butter as they are at Jt is common to hear wo- nn on city markets, say to farm butter-makers, "Your but- fer is turnipy," which is sufficient to cause loss of the sale, Creamery- en object very strongly to "turnipy m." While 1t is doubtless true that some careful feeders are able to feed quite large quantities of turnips to cows giving milk, without causing, y serious trouble, there is always: er, which can best be avoided by Gi fo 1g these to milking cows. they are grown on the dairy farm they are best fed to dry cows, fatten- ing cattle, young stock, pigs, etc. However, if they are fed in the stable where cows are milking, and more {especially where the reot house opens Into the stable and where the turnips fare ed in the stable or in a feed- roots adjoining, the odor of the tur- ips fils the air, which is carried into y pail at the time of milking e milk, cream, and but. 'tainted from the stable though the milk cows may' 'any of the turnips. est. plan is not to grow. dairy farm, Grow man. 'beets, and corn for will give as good. ) DO MOre e3- 4 vw, WAV, VV ¥ 7 especte IOIDISIIH Patrons and CRISS ho WINSINS RFF RISE RICIBICEIRACICIGIIOSK Friends A Prosperou ate / NS N ISI oN ZN HCICICICIICK N Com ee am ame eo Asi nan isis! pry ie HE PEOPLE OF ONTARIO die accustothed to acs Kr cept their food much the rame as they breathe the air J . ag They read isolated items fibout food shortage, but such a thing as this affecting their own dinner table never etilers their mind, and it is the responsibility of The Observer to bring home to its teaders a realization of the facts, as un- 6 : : : % less something is done, in another year, they will not be | o refiding about the hunger in Belgium but the hunger in Outarie. { XxX) ; x The following should be memorized by every reader of i 0 Tue OBSEEVER. { 2 Under the Presidency of Mr. J. W. Woods, a Confer 0 ence of all interested in food production was held «in Fo. Ue routo on Monday, May 7, | A Bookkecper: Keen powers of deduction are evi denced around the camp where the paper Li'l Gas is published, as shown by the following conversation bes | tween two soldiers: "That new re | eryit must have been a bookkeeper." | "What makes you think se?" "I no: | ticed him trying to place a bayonet | behind his ear." | LOW-FLYING PLANES. Have Beon Useful In Checking the | German Drives. The uses of the airplane as an aux- iliary to infantry in action are being continually emtended. It is the epin- iow of military leaders in France that the need for more and more machines and trained men is shows by the success of the low-fiying airplanes in operating against the Germans dur- ing the past two months. On the western front, this spring two factors -- German recklessness of life and the success of the Allles in holding back the German airmen --gave the opportunity of developing on a large scale this method of har- rassing attack. The success of the low-Bying aie planes is of two kinds--the slaughter ' ~ £4 ~ they inflict, and secondly, the dis- : ~~ NET EXPORTS organisation they cause. This second 3 factor is of more importance than most people realize. An unexpected check to troops on march ls always troublesome. Men wonder what has happened. Suddenly bombs begin to fall, men are killed, horses stampede, waggons are smashed and the road blocked. Until the Allied airplanes are seen the terror is mysterious. When they are seen, with the irre- gistible implication' that the German planes hi the ETRE fol -1, VV RE : : impory © $1946 : : CANADAS NIT.EXPORTS 452795264 bs [ESRF ef ave failed to drive them off, chological effect is very : Ger. man trenches. The news- paper, in an article SS etait i {ration for _fiyers, said: "néver before have the Britis thrown their airmen in such great masses behind our front as they are retreat." .