Cooper's Clarksburg register. [volume] (Clarksburg, Va. [W. Va.]) 1851-1861, 1857-10-16
From the American Farmer. -.
MANUFACTURES CIDER AND
'fs VINEGAR

aS Gu0 UG6k at ohA
any of our friends can improve ,upo1
what is here presented, we will oe'giso
hear from them:
If any cider is wholesome, that which
is made right, is most SO; and both as {
matter Of health and pecuniary profit
that which is Of good quality is most t
be desired. There is no difficulty in max,
ing cider of such quality that it vii
command from three to four dollars pei
barrel. BY the quantity. The expense i:
dirty and slovenly mode of making the
miserable stuff which generally passes BY
the name OF cider.
Cool weather is necessary fer making
good cider. and the quality of the liquor
is improved by letting the pomace lie as
long before it is pressed, as can be
done without fermentation. 90
There is a great difference in the quail
ity Of apples. Those should be chosen
for cider which yield the richest juice.
though The quality is usually less in those
Of this character, than in others. The
apples should be ripe wien ground, but
not Tctytm. and care should be taken TO
put those which ripen about the same
time. into the same pressing.
In the management of tho liquor. the
FIRST and grand object should be to free
it from all sediment. When this is prop.
erly done in the beginning. it will be easy
10 regulate the fermentation afterwards.
The best mode which we have ever
known practiced. is to pass the cider as
soon as it comes from the press, through
band and charcoal. Clean river sand,
rather coarse. is best. For only a mod.
crate quantity, large tub or vat may be
used. Put in the sand and coal 10 alter.
nate layeIs-hAving the coal in pieces Of
hall an inch to an inch square. Lay a
piece of flannel over the top, and turn on
the cider as soon as it comes from the
press. as fast us it " ill run through. The
flannel will catch much Of the pomace.
DC, which will after awhile so fill the
pores as TO render it necessary to re-
move The cloth, and wash it, or substi.
tu:e smother in is place.
If the filtration is we'll done. the cider
will appear Fure as it runs from the sand,
and should be al once put into casks and
deposited in the cellar. After the casks
are placed, the buugs should be taken
out, till the fermentation has sutsideo.
The fermentation will be somewhat rts
tarded. and It's activity much lesseued, in
consequence of the filtration. The casks
should be KEEP: entirely filled during. the
fermentation. that the froth or scum may
work out. As the fermentation abates.
the bungs may be put lightly into the
casks. and when no foam continues 10
rise to the top. the bungs should be driv-
en- tightly. Tho cider will sometimes
keep Without further attention for years ;
but in general, it is better to rack it off
into other casks in the latter part of the
winter. There will be found only small
portion Of dregs in each cask. but in rack.
ing, care should be taken that mono OF
the sediment runs off with the pure cider.
Ii the casks are sound and good. and are
kept in a good cellar, the cider will keep
long time without changing. II it is
wanted for boiling. it will answer we'll
for this purpose. when managed in the
way des cribed. the following May OIL
June from the time it is msde.
The casks for keeping cider should be
made Of oak. we'll bound. and perfectly
sweet. The cellar for storing. should b,
cold and dark. The Temperature SHOULD
be at all times as nearly as possible tn
same. in order that the cider NAV remain
il the same state. The exclusion OF ligh
is necessary Tor the same reason, as th,
tendency Of light is 20 produce dcoompo
si'icn.
Different substances have been recon
me2ded TO be put into casks with cider
Salt. clay. alum. mustard seed. fresl
meat. eggs. and hundred other thing
have been tried. We have at differen
times seen cider in which may othe
things were used, but never yet saw tina
which was as good as that made in
proper manner without anything bsin,
used. Most OF the articles tend TO deadel
tho cider. and lessen its most cssen;in
qualities. Made AS we have recommend
ed. it is free from SyywPy taste of new q
sweet cider, is spirited and lively, with
fine, itch, vinous flavor.
To cleanse muSty CT foul caSkS.-If du
care was always taken. casks would nevc
get mus!y. AS soon rs the cider is ON
OF n cask. it should be rinsed out thor
oughly. dried, and bunged tightly. Blu
If from negligence, cask becomes musty
the best way as far as know, to cleans
it. Is 10 put in quantity OF unslacke
lime. and boiling wafer until it is thor
oughly Stacked. Put in the bung an
shake the cask. SO that The lime and va
ter may come in contact with every par
Let 1t stand six or eight hours-emply
out--smell the cask-ir it is still musty
repeat the process. and after having agai
emp,ied out the lime. burn strip {
cloth dipped in melted birthstone. in tn
caEk, alter fastening it by the bung
1t must be very bad smelling casI
that will not be rendered sweet by hi
mode.
U,~rr, H;d,r 80 fEo rr;no;0oI r,nI ,