The "best" part about the "mother" is its resembalance to primordial ooze... LOL   

When we pressed cider, we usually got more than we could use up quickly... so some went into the freezer, some went into carboys to make hard cider (just like making homemade wine)and the rest went into crocks or buckets to make vinegar. They were only covered with cheesecloth or old towels so that the air would keep the process aerobic, so we usually got a large mass of mother at the bottom of the crock.

Fermentation is a messy business no matter what you are using, but if done with care the end results are pretty darn tasty.