The making of cider vinegar is almost all profit for there is very little outlay for materials and very little work is required. It does take some knowledge of what to do and when. A little study and experience makes success almost certain. A bulletin of the New York State Experiment Station at Geneva gives the following directions, somewhat abbreviated here, for making good cider vinegar at home: "Use sound ripe apples, picked before they have become dirty or crushed. Observe ordinary precautions to secure cleanliness in grinding and pressing, and use no water. Let the juice stand a few days to settle, then draw off the clear liquid into barrels that have been cleansed and treated with steam or boiling water. Do not fill more than three fourths full. Put a loose plug of cotton into the bung hole. If kept at a temperature of fifty to forty-five degrees Fahr. the alcoholic fermentation will be complete in about six months. This time can be shortened to three months by keeping a temperature of sixty-five to seventy degrees in the storage room and by adding one cake of Fleischmann's compressed yeast dissolved in a little water, to every five gallons of juice. When the cider stops 'working' you will know that the sugar has all been changed to alcohol. The clear liquid should now be drawn off, the barrels rinsed and filled again. To each barrel should now be added from two to four quarts of good vinegar containing some 'mother.' If kept at a temperature of sixty-five to seventy degrees Fahr. the vinegar may be ready for use in six months. If kept very cool it may be two years. When sour enough to be 'just right' the barrels should be filled as full as possible and tightly corked or the sourness may disappear." MAKING GRAPE JUICE Any girl with a little experience in canning fruit can make for home use and for sale a harmless and delectable beverage out of the surplus grapes. Every good grape year on the farm there comes the question of what to do with the grapes. A little jelly is made when the grapes are green but most people prefer currant jelly or blackberry or crab apple. Canned grapes are pronounced "no good" by all the family, and grape marmalade is full of "splinters of glass," though how they got there who can say? The housekeeping magazines give receipts for preserving grapes but cold storage alone gives good results and few farms have cold storage plants. Those grapes hang there by the bushel and try as you may you do not get them all eaten fresh.