Litchfield enquirer., 1840-08-13
MANUFACTURE OF CIDER.
From he pdpers of the ldte Joseph Cooper, Esn. Ciher is an nrficIe nf hnmesfif. rran,i

! ID correct errors IS 70 point out some or tue principal ones, and then recommend better. One of the first is the gathering of apples { when wet the next, to throw them together, exposed 10 sun and rain, until sourness pervadcs the whole mass then grind, and for want of a trough or other vessels suffi- cient 10 hold a cheese at a time, put the po- mace on the press as fast as ground, then make SD large a cheese as to take so long a tinie to complete and press of, that fermen- tation will come on in the cheese before the cider is al! out; and certain it is, that a small quantity of the juice pressed out after ihe Fermentation comes on, will spoil the ! product of whole cheese if made there ! with When either of the above circum- stances will spoil the cider, which know 10 be tic case, don't wonder at the effect of a combinc'ion of the whole, which is frequently the case. - '
 As have very often exported cider, and sold t to others for that purpose, 10 the West indies and Europe, without ever hearing of any spelling, and as it is my wish to make ! the productions of our country as useful as 1 possible, will give an account of my meth Ud. ] gather the app!es for good cider when dry. put them on floor, under cover, have a trough sufficient to hold a cheese at once, when the weather is warm; grind them late in the evening, spreading the pomace over inc trough To give it air, as that will greatly enrich the cider, and gives it fine ar,aac;.r c"!o'r' then early in the morning press it of. | the better provided it escapes Fermentation untii the pressing off is completed. The reason is evident from tl,e following circum- stance, take tart apple and bruise one side, and let II lay till brown, then taste the juice of each side, and you will find the juice of the bruised part sweet end rich, though a tart"rple. So, if sweet and sour apples are ground together, and nut Immediately on the press, the liquor therpfrorn will taste both sweet and tart, but if let lie till brown, the cider will be greatly improved. I always take care 10 rut cider in clean sweet casks, and the only way to effect this is to rinse or scald them well as soon as the cider is out, and not let them stand with remnant or lees 10 make them sour, must or stink. When my casks are filled, l place them in Inc shade. and exposed to the northern air. When fermentation takes place, fill them up once or more dny, to cause as much of tho filth as possible to discharge from the berry bung; when it discharges clear white roth, put in the bung stack. or bore hole and put sple in it, md thereby check tho fermentation gradually and when it has subsided. take the first opportunity of clear cool weather, and rack it of into clean casks: to effect which, when l have drawn the cider out of a cask in which it has fer mcnted, first rinse the cask with cold water, then put into hogshead two or three quarts nf fine gravel, and three or four gallons of water; work il we'll to SCOUT off the yeast or scum, and sediment which always adheres to the casks in which the cider fermcnts {; and if not secured off as above directed, will act as yeast when inc cider is put in again, and bring on n fretting, and spoil or greatly injure the liquor; n!tcr scouringTinse as be- l fore.
 1 I find benefit in burning a birthstone match in the cask suspended hy wire, after r'''''nP n two or three buckets of cider the | pest Hlcthou rf which process ia ,o have a long tapering bung, with a la, 50 .u,ro I-ove, in the small end with q hook for match, which for hogshead should be sufficient to kill hive of bees. If the cider stands u week or more after rqcking, previous to it's being put into the cellar, rack it again and rinse the casks, but not with gravel, and put
 it imroediatcly into the cellar. The late made 1 put in the cellar immediately after or before lhe first racking, agreeably to the circumstances as 10 the weather. The cider ] wish 10 keep till warm weather, l rack in clear cool weather inc latter part of Februa- " or Beginning of March; ii is best 10 keep inc cask full and bungcd tight as possible.
 First Impressions of Women De not
 in haste to marry, nor engage your afIec- liops where there is no probability of re- turn. IL is not what you think of them de- termines their choice. but what they think of yon. Endcavor, if you would escape the lingering torment, and the gnawing of the worm that never dies, to find out Ihis, and abide the issue. If woman does not love you of her own accord--that is from involhnlary impressions--nothing y6u can say or do, or suffer for her sake csn make her, but will set her face the more against yo". Study first impressions above all things; for every thing depends upon them, in love especially. Women arc armed by nature and education with pow CT of resisting the importantly ofmcn, md they use this power according to their dis cretiaR. They enforce it to the utmost rigor "f the law against those they do not like, and relax their extreme severity pro- p"ftiouabiy in favor of those they do like, and who in gcuerai care little about them. Tad Books. Beware cf bad books never open onc-they will leave a stain upon ihe soul which can never be Iemov- ed. Ifyou have an enemy whose soul vou wis.i io visit with heavy vengeance, and into whose bear, you woIld place yipcrS which will live, and crawl, and torment hin' through life, and wbose d"mBstioR you would seal up for the eternal world, y0ii have only .o place one of these destroy ets ln his hands. You have certainlV nayed