The Delaware register, or, Farmers', manufacturers' & mechanics' advocate. [volume] (Wilmington, Del.) 1828-1829, 1828-11-15
AGRICULTURAL.
CIDER MAKING.


The general process is understood, but attention to
two or three particulars may greatly increase the IL
& quor. ,-...
Use water freely in making every thing sweet and
clean before you begin, but very sparingly afterwards
Put your apples, after being gathered, for few
DAYS in dry place, exposed to the sun.
Let your casks be perfectly sweet
See that the straw used be clean and bright
Throw all the rotten, rottng apples to your pigs
Keep the several sorts of the apples separate if
ground together the cider will not be so good.
When the liquor has undergone sufficient fermenta-
ton to throw off the impure matter in it, and while it
is vet sweet take clean cask put in it bucket of
cider set fire to clean rag that has been dipped in
birthstone, let it burn inside the cask as to fill it
with the fumes of the birthstone, shake the cask WE'LL
then fill and bung it tlqht
This mode is highly recommended to preserve the
cider sweet wl. it will yet be pure. The crab up
pie should be more extensively cultivated for CIDER
Liquor, delicious as wine, may be made from it.
CMer--1o improve the favour of hogshead, take
ono gallon of French brandy, half an ounce of coch-
neal, pound of alum, and three pounds of sugar
dy beat The latter articles well together, and steep
them two days in brandy; pour the whole into the CT
der, and stop it close six months.
N&FlOUS metnO0S nave Deen recommended Tor I'M
proving the quality of cider the addition of other
ingredients filtration through sand, coal at the
press, boiling, pressing and racking However bene-
fetal any all of the above may be, yet to have
good cider great must be taken in making it,
Let the unripe and rotten apples be picked out and
given to the hogs Let the press, tubs, barrels and
hogsheads be well cleansed and freed from acids. Let
the straw he bright having rust mould, and the
little water that may be used soft and clear
After the apples are converted into fine pomace, it
should be suffered to remain until it undergoes the
proper fermentation. The time that this will require
is from twenty to seventytwo hours, depending the
state of the weather. The greater the warmth the
quicker will be the fermentation. The color Of the
pomace before it is put on the press should be SINH
Tar to that of ripe cherry.
In order that the farmer may be convinced that the
pomace should remain sometime before it is pressed,
let HIM mash few apples and force out the juice i'm
nedlately. He will that il is nearly as colorless
as water. Let him again mash few quite fine, and
YET them IN that state be exposed to the for twenty
iour hours and pressing out the juice he will find it
llch cider color If the experiment is carried further
by putting the juices into bottles and permitting them
10 undergo the usual fermentation, he will be still
more convinced of the improperly of pressing out
the JUICE Immediately after the apples are ground
Many farmers in the United States get from four
to ten dollars per BARREL but the majority do not get
Two. The latter should buy one or two barrels of
their neighbours, and keep it to treat their friends
lhey should continue this practice until they are able
70 make such as will bring at least three dollars per
barrel