Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1858-09-10
AN OLD IMPROMPrU SLIGHTLY ALTERED
FOR TIE PRESENT OCCASION.
agricultural.


From the American Agricultural.
MAKING AND KEEPING GOOD CIDER /
L. c., of New York, desires us to tell him /.
and others how to keep cider sweet during
the winter.
There are several items to be taken into
account in answering the above question. One
is, that the article called Glider be really
true veritable juice of the apple, pure and un-
adulterated, not mixed up with hen drop
pings in and about the pomace vat, and the
press slovened with tobacco saliva while be-
ing made; the "Cheese," in pressing, "slushed
down" with dirty water, and various other
ingredients mixed therein, such as we have
seen at sundry cider presses in the course Of
our agricultural observation. Another is,
that it be made OF sound, lgell- ripened apples,
where the rotten, as well as the green, acrid
fruit has been thrown out before going into
the mill. A third, that the whole machinery
of its manufacture DO sweet and clean, and
kept so through the whole cider-making pro-
cess. A fourth, that the pomace lay in the
vat after grinding at least twenty-iour hours,
with two or three thorough shovelings over
in the meantime, to give it a sufficient oppor-
tunty to absorb the oxygen from the atmos-
phere, wherewith to sweeten and give the
juice the deep, full color, which good cider
always should have. And filthy, that after
pressing it should be well filtered into sweet
oaken casks, and thoroughly worked Of its
impurities before bunged and brought into
the cellar for winter storage.
Pomace fresh from the mill is green in col
or, and crude. weak, and watery in consis
tenee. To give it the proper quality for gooc
cider, after grinding it, let it lie in the opeT
vat, in the pure open air, turning it over will
wooden shovel thoroughly twice day fo
two days, any way, and three or four if coo
weather, that every part of it may be vel
exposed to the atmosphere, and imbibe its OK
ygin, which sweetens, ripens, and colors il
Then lay it up leisurely, and before the scre'
is applied TO the cheese let it run all that
will. Apply the screw gently at first. so tina
only small stream will run, increasing tn
pressure as the running diminishes. BY thi
process you obtain heavy must, rich in il
sacharine and vinous qualities, and whe
properly strained off, a perfect article for boi
ing down with sauces, for the table, and e
vinegar One gallon is worth two of Il
crude apple juice--not oider-run rapid
through the mill, and then pressed out in
hurry in an hour afterwards.
All this being done, our corresponds
would have little need of instruction how
would keep sweet Of itself IT, howev,
when it is perfectly Settled" which may
readily ascer,ained by the aid of gimlet he
near the bung, if the barrel be full, throul
which the frothy matter will still ooze, il n
thoroughly Worked tendency to chan
into the vinous state is observed, il shor
be drawn off into another clean cask, and
gill of powdered charcoal poured into
buno hole the cask sliuhtly shaken the bu
driven tight, and the vent hole, if one exi
be plugged also This will keep It sweet
the winter. If bottling be intended, in
month Of March draw or rack off the ci'
again, and If it be not perfectly clear,
solve an ounce Of pure isinglass in little
the cider, aud pour il in, which will make
clear and sparkling. In May IL may be dra
off and bottled. Fill the bottles to wit
two inches Of their tops, drive the corks Gle
seal them and lay them in boxes. when