American watchman and Delaware advertiser., 1825-09-06
CIDER.
TO the Editor of the american Farmer.

nor beast to drink. The apples are begjnnine Il
tuTn, as We call it, and observe that nv neiphbor
who IS peaceable Quaker, that never speaks il, o
does III to any one, and who always takes time b,
The forcock instead of the tail, is oyerhaulinp hi
casks and righting up his cider MILL and getting hi
work ahead, that he may have time for preparing ;
good stock of cider for the winter He maintains
tnat every farmer should make it matter Of con
science TO keep good orchard, and to make eide
anc nome made beer enough to Danish all ar,6cia
orlnks from his table, besides leaving apples enouel
LOT table IN winter and good cold apple pie on Sab
pain day tie has been preaching for al years tc
his neighbours Jenny Likeit and Tommy Strikeit
that they ought to give up. altogether, the use o
burning liquors." as he calls them in their houses
ana substitute therefor, either good sound cider, OF
wholesome beer made in their own families, accord
Ing to some one Of the many simple, cheap and in
fallibe recipes to be found in the American Farmer
and though no 6 lady's man,' in the usual accepta-
lion OF that term, have heard him exclam with
more than usual yehemence i" Besides many other
considerations, there is that ought to be conclu-
sve with every man of galtcntry-by storing thy
cellar with ermented instead of distilled liquors, al
innocent, acceptable and refreshing beverage is fur
hlshed IN warm weather for wife and chiidren-the
charms and the props Of exisence!''
| He has caused the directions for cider making
which now send you, 10 be copied by his little
daughter and given to his neighbors many years
since. But sir, you will hardly believe me, that
burning liquors" whiskey or brandy, is almost the
only drink TO be found in country pentleman,s
house, except-bad water, which is kept chiefly for
the women and children, the cats and the dops.
HOW lamentaole, that with the march of the mind
ana especially the American mind in the progress
OF improvement of every kind, this degrading prac
ice has not fallen into universal contempt and di.
Use. Who can reflect, without regret on its de-
grading tendency. We cannot meet together, be
he occasion gay or solemn, that whskey is not in.
troduced The excuses for the use of il are as con
Trajectory as they various. Is the weather hot.
then It II rectes the water and prevents the cramp
cholc-in winter, good drink Of grog keeps out
the cod.'' Even the sincerity Of welcome from one
nelghhor to another, is measured by the frequency
that he invites him to pour hot ardent iqor into Ills
bowels--and the man who does not keep it always
on his sldeboard, is esteemed morose miserly fel-
low
directions for making saceet, clear Cider, that
shat retain its fine rinous faror, and keep good
for Tong time IN casks, like wine.
1t is of importance in making cider, that The mill,
the press, and all the materials be sweet and clean,
and the straw clear from must. To make good c-
der, fruit should be ripe, (bmt not rotten) and when
the apples are ground, the juice is left in the pun
mice tweny.our hours, the cider will be richer,
softer, and higher colored if fruit is all of the same
kind, it is generally thought that the cider will be
better; as the fermentation will certainly be more
regular, which is Of importance. The gathering
and grinding OF the apples, the pressing out of the
Juice, is mere manual labor performed with very
little skill in the operation but here the great ar
OF making 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 undergo three distinct lamentations,
all oil which change the quality and nature of this
fiud. The first is the vinous the second the acid
which makes it hard and prepares it for vinegar
by the third It becomes purid. The first rermen.
aton is the only one the juice Of apples should un-
dergo' to make good cider 1t is this operation hat
separates the juice from the filth. and leaves it
clear, sweet, vinous liquor. To preserve it in this
stale is the grand secret this is done by fumiga-
ting It with sulphur, which checks any further fer
mentation, and preserves it in its fine vnous state
II is TO be wished that all cider makers would make
trial OF this method; it is attended with no ex-
pense, and but little trouble, and will have the desi-
red effect.
would recommend that the Juice as it comes
from the press, be placed in open headed casks or
yats in this situation it is most likely to undergo
proper Fermentation, and the person attending may
with correctness ascertain when this fermentation
ceases this IS OF great Importance, and must be I
attended TO. The fermentation is at.
tended with Kissing nose bubbles rising TO the
surface and there forming soft spongy crust over
the liquor When this crust begins TO crack, and
white roh appears in the cracks level with the sur
lace of the head, the fermentation is about stopping
AT this time the liquor is in fine. genuine, clear
state and must be drawn off Immediately into clean
casks and this is the time 10 iumigate it with sui
phur. To do this, take strip Of canvass or rag,
about two inches broad and twelve long, dip his 10
10 melted sulphur. and when few pals OF worked
cider are put into the cask, sci this match on 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
anc bung il up. The cider should be racked Off