Elizabeth-Town gazette. [volume] (Elizabeth-Town, N.J.) 1818-1821, 1820-09-12
u the American Farmer.

ttC htuCtlcdH gdTIuCE.
OF MAKING AND BoTTLrNG
nv CIDER.
kinner-A glass Of good cider
PARKING before me, brings to my
Jour request, to be informed of the
#ethod to bottle cider. have had
satisfaction to furnish my table for / 8
rs with that article, without any mate.
interruption, having some always Of
70 years boiling on hand.
Ut would be needless to detail all the
Experiments l made to save my bottles
fho#ever, will relate two that were very
\ promising, which will shew that nothing
less than raising the proof Of the cider
will answer.
Experiment IL bottled cider Of fine
quality 10 February, with the hes. Of
corks, and removed it TO the cellar; after
the bottles were filed, they we're placed
in tubs of warm water, and raised to full
summer heat, and then corked.
Experiment 2-Considering that good
corks would begin to stop the air in the
neck Of the bottle, before they were half
driven 10. and that portion Of air would
be condensed, and therefore greatly en-
danger the bottles, when the temperature
was increased, procured perforated
corks, and stopped the perforatious after
they were driven in with pegs and sealed
all over.
Neither of these probable experiments
we're effectual: every hot day was an
nounced by an explosion ia the cellar.
Giving over every strsfagem. that had not
an alteration Of the liquor 10 view, it oc-
Cured to me that wines did not burst their
bottles, and that cider was only low
wine, and also recolIecting that small beer
was both the weakest aud most violently
Preventative of all common drinks, / re-
solved to raise the proof Of my cider, by
the addition OF two teaspoons Of French
brandy to each bottle. Since which
have had no more explosions nor broken
bottles, aud the cider is improved by the
addition. Plumbs or honey, so much
used, must have the same effect, 1. e. TO
raise the proof; Tor it is only necessary
TO add larger quantity of either to make
the cider into good wine, that will flash
in the fire; my method is to get cider
made late 10 October or in November,
from Red-streaks, Catalins, or Maidens-
blush. In December put half an ounce
of isinglass TO each 80 gallons, and bottle
it 10 February. II the isinglass is put 10
later, it will deposit some sediment in the
bottles. 1t is 10 be dissolved by chipping
it into fine pieces and placing it 10 COW
cred mug with a quart of cider, for ten
hours or more, 10 very warm ashes heat,
about as much as we use to draw tea--a
little scalding Of the corks, at the moment
they are to be used, will soften them, so
that they win fit better and be more read
lily driven in.
But it would be needless TO expect CT
der to be made good by bottling, ii must
be pure and well favored whilst in the
cask and therefore the subject necessa-
rily involves cider making, on which you
have many excellent papers. From what
understand Of the making Of cider, il
appears that the later the apples hang on
the trees, the more powerful will be the
cider; hence the cider of France and 9th
er temperate countries, is said 10 be more
powerful than ours; our summer apples,
therefore, would not make good cider for
bottIing, because Of their quickly arriving
at perfection.
The cleaning Of the liquor from the
pumice is the main thing, when good sound
late apples are used. 1t appears that CT
der made from sweet apples is much more
apt to abound with pumice, whist the
acid and ascerb retain their pumice in the
press, hence some very bad eating apples
make excellent cider. The attention TO
this subject, i. c. the defaIcaiion, is all
important, especially the first, If we'll
timed and complete, the future fermenta-
tions will be moderate and the racking
effectuaI. Blankets have been used with
success 10 get off much Of the pumice
they should be spread on the bottom OF q
flat basket, and that placed on the head
Of the cask. All strainers will require
often washing out, and therefore two OF
three are necessary. all Of which may be
made from one stout blanket. But l am
Satisfied that a few hair sleeves OF dider