American watchman and Delaware advertiser. [volume] (Wilmington, Del.) 1822-1828, 1823-10-14
.rAKERY MODE DE MAKING CIDER

3.lAKERS MODE OF MAKING CIDER.
From tie Mass. agricultural Jo,aaaL for June.
The mode Of making Cider, adopted by the reIigi-
socissy az Canterbury, New. Hampshire, COM
monty called Shakers.
10 John Prince, Esq. Treasurer ofthr .Hassaclu-
sets agricultural Society.
CANTERBURY, March %, 1898.
LIST. The process in making and refining CIDER
in order TO have it good and wholesome, is so sim
pie, (hough important,) than many people entirely
overlook 1t, supposng the mystery deep, as to be
entirely out Of their reach and Others, perhaps
tenacious OF the customs Of their foreathers, shut
their eyes and cars to any improvement, however
piopitious to their interest aud comfort such will
probably be contened to smack over their llnayor-
ed AID unwhOlrsomr beverage.through life.
Now, friend Prince if we should xplain what nc
know respecting the management OF cider, some
people would laugh, and say they did that and a
grea, 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 shal! not hesitate to give il as our decided
opinion, that cool climates much more fayora-
bic 10 cider, than warm. However what greatly
contributes to the goodness and delcacy OF cider is
the cleanliness Of The casks which contain il. In
fine, all utensils used in making cider, should be
Kept clean, and not suffered to get through the
whole process even the press should be frequently
rlnsed down, during the time OF making cider 10
prevent sourness or change in the cider
To clean casks which have been used for cider.
We take them from the cellar as soon as convenient
after u; cider IS out, Deserving the less for sitting
and rinse each clean, first with palllul OF scaldinr
water, then with cold, leaving the casks with the
bunss down Tor day or two. or till dry Then We
bung them tight, and return them to the cellar, or
some convenient place mot too dry for their recep
uon' Previous to filling these casks with cider, the
ensuing season, We scaId and rinse them as ab,ye
Foul, musty casks ought to be committed to the
hire. Hogshesds or large casks are the best for Gil
der, especially those that have been recently used
tor rum or other spirit.
Apples that diop early, we make into cider for
stltnS, IL being unfit for table use the shirt nj
winch, together with that Of the lees, we return
PACK TO our store cider at The time Of racking which
IS generally about the first OF January. Cider made
u appies before they are fully ripe, deem unfit
inr drinking and even when ripe, il they are made
into cider during warm weather, so as TO produce a
sudden ana rapid fermentation, the cider will ma.
Vo'dsoiy be hard and unpleasant. The fact is. the
slower cider IS IN iermenng, the better it will be at
any age consequently, the later in the season il is
made, and the cooler the weah her, f the business
DC conveniently perormed) the better especially for
iolg keeping However, this is a cold work for the
H'eers, uhless pressed IN rack, which is the best
method.
About the 6rst OF November, we think a s,;,oh,.
season. 1.-THE weather be dry, to gather and pu, nm
ocr cover apples for store cider. After lying in this
situation I'll mellow, mot rotten,) We Commence
grinding
:, doubtless, good cider for early use, or perhans
!or the hrs years drinking, may be made prryiou,
70 this time but cool. serene weather should he
CHOSEN Tor the business.
ne grinding trough should be spacious enough
Uc contain cheese, in order to admit the pomace
tH the weather be cody to lie over one night before
pressing This method contributes much. both 10
me color and quantity Of the cider.
u INC morning, press il out gradually, and nut il
up INTO the casks through straw, or rather coarsr
sieve, hued and placed within the tunnel. Afr
which, we convey il Immediately to a cool c.u.r
ieaVlng out The bungs iii the ferrnentalion chi-ev
.ro'ues' winch may be ascertained by the froth set
mug oacS al the bung hole. We then drive in the
,"b , uSm' ieaSing small spigot vent a while
'ongei, need require, to check The pressure. ubcb
must hnaIly be made air tight 'o''
me hrst OF January, we rack il off free from
the lees' INTO clean casks. Those that h,v. h,-n
'ese"Ny usea .or spirit, are TO be preferred. But
other"ise having drawn of one cask Wa ,rro on,,
the lees scaid and rinse the cask as ahove. odJ
lhree or TOUR pas-iull OF cider; then burn in N,
ass 'na'cn OIL orlmstone attached by hook to
,ne e"u u la,Re wire hSed in the small end of
s 'aPei'"e Duhs h'ung any hole. When the
iHa'Ch IS burnt out, take Oft the remnant annlv IN,
Dung again, and shake the cask in order 10 in
oa'e the cider with the fume. Add morr c;drr ond
oush another match. Then add from opr ~ ,hr..
ss"ohs OF spirit obtained from the lees as ,hov, n
one hogshead I'LL up the cask with cider. and b,nc
down ar Tight and let il remain ill it becoro, -
mature age. 'S'''es VI