Edwardsville spectator. [volume] (Edwardsville, Ill.) 1819-1826, 1823-09-13
AGRiCUATURAA.

From the Mass. Agricultural journal, for June.
The mode Of making cider adohted By
the Religious Society at Canterbury,
W IL commonly called Shakers, COM
mnnicated by Francis Hinckley.
TO John Prince, Esq. Treasurer of the Massa-
chusetts Agricultural Society.
CANTERBURY, MARCH "a, 1928.
Much RESPECTED Friend Prince
recently received your very liberal
and worthy favor of the 22d ult for
which | feel a grateful acknowledge
ment, and hope to make you some COM
penaation whenever you call on US again.
We are very glad TO hear OF your safe
return home.
The No of the Journal containing
Gen. Dearborn's letter on woad, we
have had; but our clo,hicr having cult
waited this plant the last season with
success, is now in quest of Information
how to manufacture and prepare it for
use. lie has respect to treatise to
which the Generals letter refers.
Asto experlm ents and improvements
communicate to the Agricultural Soce-
ty, be assured we feel much indebted TO
you, and also to John l., Sullivan, Esq
for your liberality, aud should be willing
to communicate any thing in our power
that would be beneficial to mank ind but
as our minds are not so intent on natural
and external things as on an interest in
Christ, and as our agricultural pursuits
and Improvements are so small and sim
pie, We consider ourselves inadequate
TO say much on that subject.
However, there are two or three
small improvements we shall mention
for your consideration, having been I'M
der our experience for some years; and
which we find 10 be beneficial to us, and
from which ii you and others can derive
the same benefit, we shall feel ourselves
amply rewarded for giving the following
hints.
LIST. The process in making and re-
fDng cider in order to have il good and
wholesome, is so simple enough impor-
tan,) that many people entirely overlook
1t, supposng the my stery to be SO deep,
as to be entirely out of their reach: and
others, perhaps tenacious of the custom
Of their forefathers, shut their eyes and
ears to any improvement, however pro-
pitiousto their interest and comfort; such
will probably be contented to smack
over their iIl-havored and unwho lesome
beverage through life
Now, friend Prince, if we should ex-
Y,1ain yph af he
nagement of cider, some people would
laugh, and say that they did that snd a
great deal more; and suspect they do,
and add many more ingredients, such as
water, pomace, and rotten fruit; and
perhaps something more from fowls,
beasts, and vermin, none Of which make
the cider any better.
We shall not hesitate TO give it as our
decided opinion, that cool climates are
much more favorable to cider than
warm. However, what greatly contri-
butes to the goodness and delicacy Of
cider, is the cleanliness of the casks
which contain it. In fine, all utensils
used in making cider, should be kept
clean and not suffered to get sour through
the whole process; even the press
should be frequently rinsed down, du-
ring the time of making cider, to pre-
vent sourness or change in the cider.
To clean the casks which have been
used with cider, we take them from the
cellar as soon as convenient after the ci
der is out, Deserving the lees for stilling)
and rinse each clean, first with pailful
ofscalding water, then with cold, leaving
the casks with the bungs down for day
or two. or till dry. Then we bung them
tight, and return them to the cellar, or
some convenient place (not too dry) for
their reception. Previous to filing these
casks with cider the ensuing season, we
sscald and rinse them oat again, as above.
Foul musty casks ought to be committed
to the fire. Hogsheads or large casks
are the best for cider, especially those
that have been recently used for rum or
other spirit.
Apples that drop early we make into
cider for stilliQg, it being unfit for table
use !; the spirit of which together with
that Of the lees, we return back to our
store Of cider at the time Of racking,
which is generally about the first of Janu-
ary,-Cider made of apples before they
are fully ripe, we deem unfit for drink
ing: and even when ripe, if they are
made into cider during warm weather
50 as to produce sudden and rapid fer
mentation, the cider will unayoidably be