The Massachusetts spy, and Worcester County advertiser. [volume] ([Worcester, Mass.]) 1825-1831, 1825-09-14

y
that shall retain ats fine Uinous taaDor,
and keep good for long time IN casks
like 1Uiae.
Iii is 0! importance in making cider,
that the mill, The press, and all the mate
rails be sweet and clean, aud the straw
clear from. must. To makesgood cider,
the fruit should be ripe, (but not rotten)
and when the apples are ground, if the
juice is left in the pummice twenty-four
hours. the cider will be richer, softer and
higher coIoured; if the fruit is all of the
same kind, it is generally thought that
the cider will be better, as the fermenta-
ton will certainly be more regular,
which is Of Importance. The gathering
and grinding of the apples, and pressing
. out of the juice, is mere manual labor,
performed with very little skill in the
operation; but here the great art of max
ing good cider commences; for as soon
as the juice is pressed out, nature begins
to work wonderful change in it, The
juice of fruit, if left to itself, will under
so three distinct fermentations, all of
which change the quality and nature of
this fluid, The first is the vinous, the
second the acid, which makes it hard
and prepares it for vinegar, by the third
it becomes putrid. The first fermen-
tation is the only one the juice of apples
should undergo, to make good cider.
1t is this operation that separates the
juice from the 6lth, and leaves it clear,
sweet, yinous liquor. TO prepare it in
this state, is the grand secret this is
done by fumigating it with sulphur,
which checks any further fermentation,
and preserves it in its fine viuous state.
ii is to be wished that all cider makers
would make trial of this method it is
attended with no expense, and but lit
lie trouble, and will have the desired eff
feet.
would recommend that the juice, as
it comes from the press, be placed in
open headed casks, or watts in this sit
uation, ii is most likely to undergo a
proper fermentation, and the person at
tending may with correctness ascertain
when this fermentation ceases; this is
of great Importance, and must be partic-
uIarly attended to. The fermentation
is attended with Kissing noise, bubbles
rising to the snrface, and there forming a
soft spongy crust over the liquor. When
this crust begins to crack, and white
troth appears in the cracks level with
the surface of the head. the fermenta-
ton is about stopping. AT this time the
liquor is in a fine, genuine, clear state,
and must be drawn off Immediately into
clean casks, and this is the time to fun
igate it with sulphur. To do this, take
strip of canvass or rag, about two
inches broad and twelve long, dip this
into melted sulphur, and when few
pals of worked cider are put into the
cask, set this match CD fire and hold it
in the cask till it is consumed, then bung
the cask and shake it, that the liquor
may incorporate with and retain the
fumes; after this, fill the cask and bung
il up. The cider should be racked off
again the latter part of February or first
of March; aud if not as clear as you
wish it, put in isinglass 10 fine it, and
stir it well; then put the cask in cool
place, where it will not be disturbed,
for the finng to settle. Cider prepar-
ed in this manner will keep sweet for
years.
1t is certainly of great Importance TO
The people of America to cultivate the
fruit that is natural to the soil of their
country, and to make the most of the
fruit which the soil produces, especially
when its produce is an article Of value
and of great consumption in the country.
A LOVER OF GOOD CIDER.
The Horticultural Society Of London
has lately received from New South
Wales hive Of native bees. They diff
fer materially from the bees of Europe,
being infinitely smaller, and, like the
Mexican, wholly without stings. The
honey which they produce is said to be
of excellent quality, and is distinguished
by peculiar fragrance it is one of the
few products Of that singular country
which serves as food for the natives.
American trees and shrubs are propa-
gated TO considerable extent in England