i appeared in considerable
numbers at the time the edible _Agaricus campestris_ should have been
ready for the market, and the dealer supposed it was probably a new
brown variety and tried it in his own family. As a result, five persons
were rendered absolutely helpless and were saved after several hours
only through the assistance of a second physician who had had experience
with this type of poisoning.

In the opinion of the Department, this case is peculiarly significant
and demonstrates that the grower must be able to distinguish _Agaricus
campestris_ from any of the wild forms of mushrooms that may appear in
the beds. Under the circumstances, the Department strongly urges every
grower to make himself thoroughly familiar with the cultivated species.
Complete descriptions, with pictures of poisonous and cultivated
species, are contained in Department Bulletin 175, "Mushrooms and Other
Common Fungi," which can be purchased for 30 cents from the
Superintendent of Documents, Government Printing Office, Washington,
D.C.

Manufacture of Cider Vinegar from Minnesota Apples.

PROF. W. G. BRIERLY, HORT. DEPT., UNIVERSITY FARM, ST. PAUL.

Cider making is an old process, carried on in a small way on the farm or
more extensively in the commercial "quick process." From apple cider
many different products are obtained, chief of these being vinegar and
others being bottled cider, boiled cider, apple butter and, more
recently, concentrated cider and cider syrup. This discussion will
consider only the manufacture of vinegar.

As a farm process, the making of cider vinegar utilizes an otherwise
waste product, the culls or unmarketable varieties. It can be done on
rainy days or when other work is slack. For the best results, however,
as in any form of marketing, some vinegar should be made each year so
that the market may be supplied regularly, and, further, to give the
necessary experience which will mean a better quality of vinegar.

As a commercial process we find the making of cider is a regularly
conducted manufacturing enterprise in which a considerable amount of
capital is needed. Expert knowledge of vinegar making, especially of the
"quick process," is essential. On this basis it is not open to the apple
grower and is a doubtful venture on a co-operative plan without the help
of experts. Where a vinegar factory is established, however, it gives to
the orchardist a means to dispose of his cull apples.

Consideri