Massachusetts spy and Worcester advertiser. [volume] ([Worcester, Mass.]) 1823-1825, 1825-01-19

always prefer clear day, when the air
is cool and dr., Tho that : :S aqueous pal;
tssse juice may evapOrate as much as pos
sible The pomace is suffered TO be in
the trough until the next morning, when
1t is put upon the press. This | think is
essential to the goodness of the cider,
as it serves to mellow it and to give it
higher colour and richer fiayor-and
that these advantages may be increased,
choose TO express the juice slowly,
wishing to occupy the space of three
days, at least, to make pressing of
8 or ten barrels, or even OF less guam
tity. When removed from the press,
the casks are placed in the open air, eX-
posed as much as possible to the heat Of
the sun, ghere they are allowed to re-
main until the first fermentation ceases,
and the liquor becomes clear and of a
yinous taste. 1t is then drawn off, as
free as may be on the lees, aud put into
clean casks in the cellar, when | add
about one quart of the spirits of cider,
usually called cider brandy, and when
this cannot be procured, of N. Z. Rum,
to each barrel. This, believe, is the
best use that can be made of these fiery
spirits.-Sometimes, in the latter part
Of March or beginning ofApril, rack ii
off again, and add another quart of the
same spirits, which preserves it from
ever acquiring an unpleasant acidity, and
improves its favor and quality. The
cider is then fit for use, and affords a
pleasant and healthful beverage during
the summer and succeeding autumn, and
indeed may be preserved in the same
state for several years with increasing
advantage.
Such was the process in which the
barrel of cider was made and preserved,
which was used at your table on the
late anniversary,
From the foregoing statement, it will
be perceived. that it is an object with
me to make as little cider as | can, con-
sistently with saving the whole. Instead
of adding water, even so much as to
moisten the straw, as is too generally
the practice, to increase the quantity,
my endeavor is to diminish it as much as
possible, by exposing the apple and the
pomace, during the whole process. TO a
dry evaporating air,which carries off at
least one-eighth or one-tenth part OF
the moisture, aud the aqueous part Of it,
which is usually incorporated with the
cider, and deteriorates its quality.-An-
other object is 10 preserve cleanliness
through the whole process. The floor,
the cart, the mill and The press, and es.
peciaIIy the casks, must all be clean and
sweet. There is, perhaps, no kind Of
liquor which more easily acquires tain
from any unclean thing with which il
may come in contact. The dirty and
sIovenly manner in which cider is toe
often made, and the more filthy casks in
to which it is put, destroy the goodnes:
of this cheap and valuable beverage, anC
renders it unfit for use, except by tina
fallen class of beings usually called cider
drinkers. have tried several methods
to improve the quality of cider, such a;
boiling, freezing and teaching it through
coarse sand, but without any success
except in the latter method, which, BY
speedily cleansing it from the floating
lees, serves to preserve its flavor, ant
10 prevent an untimely acetous fermen
tation. BY the little experience Ihave
or care TO have, in making and preserv
ing cider, am fully convinced, that sucl
improvements might be made in prepar
ing this domestic article, as to rende
the produce of our orchards equal, if no
superior, to the fruit of the vine. 1t i
desirable that the attention of our agri
culturalists should be more turned to thi
valuable production of their farms.
might greatly increase their comforts a
home, and add much TO their resources
bv commanding a higher price in the
market. And what must be still moro
interesting TO the patriot and moralist, i
might, IN measure, supersede the sup
posed necessity of those flaming impor
tations, which are now ravaglng our be-
loved country, and turning many usefu
citizens into madmen, paupers anc
fools.
The foregoing statement and remarks
are submitted to your inspection anc
disposal, by
Your humble servant,
JOSEPH COFFEE.
,.MiUbUru, Nor. 1924.