The Northern star, and farmers' and mechanics' advocate. [volume] (Warren, R.I.) 1830-1834, 1830-08-07
THE ADVOCATE.

THE ADVOCATE.
Cider.-How does it happen, that with
lanifold advantages (and Pomona never
lowered them more plentifully than on
|ur hills) for making good cider, 50 little
Fit is ever to be found in the cellars of
lew England1 This question has been
sked before---and. the answer is obvious
want of care and skill. But very much
owing to tho former: too many among
had rather swill down forty barrels of
nd cider, than be at the trouble of pro-
ucing single barrel Of good.
lst The apples are often in bad con-
Etion. Cd There is want Of cleanli-
ess in making the cider. And Sd. There
little or no pains taken after it is made,
refine & preserve it.
To remedy these defects, it is requisite
lat the apples should be perfectly sound,
at mellow; that great care should be TAX
in having every thing belonging to the
{der mill clean, with cleanly disposition
those about it, and lastly the cider, well
rained, should be put into clean casks
I'D conveyed to the cellar. As soon as
10 fermentation is so far completed that
e foam ceases to rise, and while the ci-
pr yet sings to the ear, it should be nick
Ito use a technical phrase) l. 9. stop
ID close in the cask before the fermenta-
on is entirely over. The object of nick
u is to prevent the escape ofthe fixed air,
hich gives the sparkling appearance and
vely taste that always belong to good ci-
pr. 1t il likewise important to prevent
intercourse with the atmospheric air,
hich however cheering to the spirits of
an, is apt to sourthe disposition ofcider.
his 10 a point which deserves great at
ntion. Cider, when properly managed,
in the condition of wine--in fact, it is
1T of moderate wine--and the object is
prevent its becoming vinegar. Too
eat care therefore, cannot be taken to
ep the fixed air in, and the atmospheric
out. rse.
1t is common for those who wish to have
e cider, to rack II of, as the phrase is---
E. draw il out Of the original casks and
it into others, as soon as il has become
bar, after the fermentation. Tbo object
to remove it from the lees. But the
vantage ofthis measure is perhaps ques-
nabie; for in drawing off the cider, a
cd deal Of the carbonic acid (fxed air)
pst necessarily escape, and thus far the
uor is injured. /, The point then is wheth
tho cider will be injured more by stand
on the lees, than by the loss Of carbon
acid in changing casks--and this per-
ps can only be settled by experiment
i if it be racked of, ii should be done
expeditiously as possible, 50 that little
be may be allowed for the escape ofthe
ed air.
Cider may be kept good in vessel of
size, as long as it remains unbroach-
But as soon as you begin to draw
cider, the outer air is getting in, and
fixed air is getting out--and this mis-
ef is increasing every time you draw,
il at length the liquor, before it is half
d, becomes fiat, stale, and utterly un-
% drink. To remedy this evil entirely,
cider should be kept in vessels so
ii, that the contents of one Of them
be used at the time Of broaching.-
ace it is that bottled cider is superior
hat ofthe cask. But as bottles are
sidered too expensive for general use,
II casks might be substituted, and
Id be found much better than large
}, because the cider would be sooner
vn out, and therefore not so long ex-
ID to the air after broaching. We
Id therefore recommend, particularly
mall families, the use Of 10 or Is gal
casks, in preference to barrels or hogs
is.
lany people have an idea that cider
be improved by mixing with il some
gn substance-such MS rum, brandy,
Hence they will take much pains,
pay an extra price to get " cask"
u their cider in. But this notion is
heous. Cider, instead of being inn
cd, is decidedly injured by mixture
rum, brandy, or any other spirituous
rs. Notwithstanding all the praise
wed upon il, we have never drank
Of good cider from cssk previously
ed with rum. 1t has a rummy taste,
destroys the fine flavor Of genuine
Tho object should be to get pure
not cider and rum.