American watchman and Delaware advertiser., 1825-09-09
From the National .Tnis.

At the late Cattle Show of the WoRcpsrFp A,
RIcuLTuRAL SOCIETY, the Rev. Joseph Golf
OF Milibury, one of its Members, presented ft
the premium proposed by the Trustees, Barr,
o' o'der' OF excellent tasle and body. The Cidt
was used at the Table and was pronounced i
competent judges TO be worthy of The premium
which was adjudged to be paid upon the reousit
oer'ihcae ct the mode of making and preservin
IL, being filed with the Secretary The Reye,
END gentleman has since furnished the fo]lowin
uselul and instructive Communication upon IN
subject, which is now published, by order of tn
trustees, tor the notice and information of III
/ public.
10 the President and Trustees of The Worcestp
agricultural Society.
| GENTLEMEN Owing to the ia.eness of the tim
IN which entered the barrel of Cider for premium
at the late Cattle Show in Worcester occasioned b
unexpected delays, did not accompany il with 81
account OF the manner in which it was made an,
preserved. | will supply that deficiency by trans
mlltlng TO you the following statement.
II has, Tor many years, been considerable Oh
Iect with me TO make and preserve good Cider il
my house for family use. To obtain this desirable
object, have made several experiments and
Halter myself, not wholly without success II mus
oe obvious to every one, upon the least reflection
that clean casks essential to its preservation n
state fit to be used. Unless these are kep, clean
and sweet, it is impossible the Cider preserved in
them should be good. Dirty, musty casks ruin 4
great portion Of the Cider that is usually made. Nv
first attention therefore is turned to my casks and
my practice IS, as soon as barrel is emptied lr
wash It thoroughly, then scald it and after dryDe
i in the sun for several days, to put it by, in some
dry place, for future use.
My apples are OF the common kind partly na,u-
raj and partly grated. Those with which make
my best Cider, are gathered about the middle of DC.
tooer' and laid on an open floor, wherc they are suf
Tered to lie under free circulation of air until thew
become mellow. From the floor, the apples are ia.
ken to the mill and ground. For this part of the
process, always prefer clear day. when the air is
cool and dry that the aqueous part of the Juice NAV
eyaporate as much as possible. The pomacc is suf-
fered to be in the though until the next morning,
when It is put upon the press. This think is es
essential to the goodness of the Cider as it serves to
mellow 1t and to give it higher color and richer
favor And that these advantages may be increas-
ed, choose to express the Juice slowly WISHING TO
occupy the space Of three days at least, 10 make
pressing OF eight or ten barrels, or even of less
quantity. When removed from the press the
casks are placed in the open air. exposed as much
as possible to the heat Of the sum- where they are
allowed to remain until the first fermentation ceases,
and the liquor becomes clear and OF vinous taste
II is then drawn of, free aa may be ON the Ices
and put into clean casks in the cellar, when add
about quart Of the spirits of Cider usually called
cider brandy. and when this cannot be procured, Of
N. E. 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
OF April, rack it off again. and add another quart
OF the same spirits which preserves it from ever
acquiring an unpleasant acidty, and improves its
iavor and quality. The cider is then tit for use,
and affords pleasant and healthful beverage during
the summer and succeeding Autumn and indeed
may De 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 perceiy-
ed. that it is an object with to make as little ci.
der as can, consistently with saving the whole.
instead OF adding water much as to moistent
the straw, as is too generally the practice to in
crease the quantity, my endeavor is to diminish il as
much as possible by exposing the apples and the
pomacc, during the whole process to dry evapora-
ting air, which carries off at least one eighth or one
tenth part OF the moisture and the aqueous part Of
It, which is usually incorporated with the cider, and
deteriorates its quality. Another object is to pre-
serve cleanliness through the whole process. The
oor, the cart the mill and the press, and especially
The casks, must all be clean and sweet. There is, per-
haps, no kind of liquor which more easily acquires
faint from any unclean thing with which it may
come in contact The dirty and slovenly manner
n which cider is too often made, and the more fii-
ny casks into which it is put, destroy The goodness
ot this cheap and valuable beverage and render it
inh, for use, except by that fallen class of beings
usually called cider drinkers. have tried several
methods TO improve the quality Of cider, such as
polling, freezing and teaching it through coarse
'acd, but without any success; except in the latter
method, which, by speedily cleaning it from the
ioaing lees, serves to preserve its flavor and to
prevent fnfir1efy frrrp .at;a D,t