The Hillsborough recorder. [volume] (Hillsborough, N.C.) 1820-1879, 1844-11-21
Tre.a lie saulhern PIalle..
MANUFAcTURE OF CIDER.

Ii any cider is Wholesome, that which
Is made right. is most 80; and both Is =
ma'ier Of health and peeuniary pru6,.
lhat shieh is of good quality. 10 most 10
he desired. There il 40 difficulty in max.
ing cider ~ such quality that il viii CON-
msnd from three 20 four dollars per bar
raj. BY the quantity. The expense Is bui
lii le more than j. incurred in lhe dirty and
slovrnly mode lof making the miserable
stuff which generally passes BY the name
ii cider.
Cool wea'hcr l. necessary fr making
good slider. and The quality of The liquor
Is improved BY letting the pomace lie a.
long before u 10 pressed. IS can be done
without fermentation
Thvre 10 gsest difference IN the qua.
lity Of apples. Those should he chosen
fn cider whirh yirll the richest Juice,
though the quantity l. usually less in those
OF this character. than in others. The
apples should he ripe when graund. but
not roiien. md care should be taken 70 put
ihnse which ripen about the same Ame.
inin the same pressing.
In the management Of The liquor, the
hrsi and grand object should be 10 free il
from all sediment. When this 10 proper.
" done in the beginning, Il will be essy
10 regulate the fermentation afterwards,
The best mode which we have ever known
prsctieed. is TO pass the cider, as soon ss
j. comes from The press. ,hrnugh sand and
charcoal. Clean river sand. rather coarse,
Is best. For only moderate quantity.
large tub or vat. may he used. Put in
the sand and coal in alternate layers
having The coal in pieces Of half an inch
ioanineh square. Lay piece Of flannel
over the top, and tnrn on the cider as il
comes from The press, as fast as il will
run through. The flannel will catch much
Of the pomace. de-, which will after q
while so Gil The pores as to render il ne
cessary 10 remove the cloth, and wash il,
or substitute another in its place.
lf the filtration is well done, the cider
will appear perfectly pure as il runs from
the sand, and shnald be al once put into
casks aud deposited 10 the cellar. After
the casks are placed. the bungs should be
taken out. till the fermentation has subsid-
ed. The fermentation will be somewhat
retarded. and lbs activity much lessened,
in consequence Of the filtration. The
casks sh"nid be kept entirely filled during
Instrumentation, that The froih or scum may
work out As The fermentation abates,
the bungs may be put lightly into the
casks, an when NO foam continues TO rise
10 the top, the bungs may be driven tight
ly. The cider will sometimes keep well
without further attention, for years; bu, in
general, il is better to rack 1t off into 9th.
or casks in the latter par, af the winter.
There will be found only small portion
Of dregs in each cask, bu, in rackins. care
should be. taken that none o! the setimen,
runs OF with the pure cider. 1.-THE casks
ere sound and goad. and arg kept in
good cellar, the cider will keep long
time without changing. lf it is wanted
for borling, il will answer well for that
purpose. when managed in the way de.
scnbed, the following May or June from
he time il is male.
The casks Tor keeping cider should be
made Of the best oak, well bound, and
must be perfectly sweet. The cellar for
STIRRING, should be cool and dark. The
temperature should be at all times as near
ly az possible the same. in order that the
cider may remain in he same state. The
exclusion Of light is nearly for the same
reason, as the tendency oil light is to pros
duce decomposition.
Different substances have been recon-
mended to be put into ca'ks with cider.
Salt, clay, alum, mustard seed, fresh meat,
eggs. aud a hundred other things, have
been tried. We have at different times
seen cider in which many Of these things
were used, but never yet saw that which
wasas good as hat made in proper man
ner without any thing helng added. Most
ot the articles tend TO deaden the cider,
and lessen s most essential qualities.
Made as we have recommended, il is free
from The syrupy state Of new'or swee, CT.
der'is spirited and lively, with fine, rich
ylnnus flavor.
1orieaass masty or foulca,ks-I fdoe
care was always taken, casks would ne
erget masiy. As soon as the cider is
gu. Of u cask, it should be rinscd on,
thoroughly. dried, and then bunged tight
iy. But IL from negligence, cask be.
comes musty, the best way, as Car is We
Know, to cleanse it, is /, po, in a quantity
OF anslake lime, AMI pour boiling water
on !, till 1t is thoroughly slaked. IA, in
The hung. and shake i. abou, so tia, thu
water and line may come in coa,sc, with