Ashtabula weekly telegraph. [volume] (Ashtabula, Ohio) 1853-1873, 1860-11-17

c,hvy nov 10 r,kr AND KfEP IK--
cider carefnlIy made and properly used, Is
= ,,Ieasoot and hesltbful drink, far better
shso ne vine into which II Is often remanu-
se,.red. There will be an unusual supply
,bis year on account Of the abundant apple
..ro,' and what shall be done with the sur
nlus is very important question. The
nses 10 which II is generally applied are
boiling, botiing, distillation and vinegar.
There is much yet to be learned in the sim
ble cider manufacture. All is not cider that
besra the name. Cider can be so manufact-
ured that IN BODY and color Il will resemble
,he choicest wines, or II may be made thin,
male. flat and unpalatable forever. Wormy,
balfrotten. guarded, refuse apples are often
Uround in a cider mill, aud TO expect choice
cider from such mcdIy, is as ridiculous as
for a wine.maker to except Imperial Tokay'
from decnyed, mdewed, unripe aud dOmag.
ri grapes, with that view, aud thus should
the cider-maker do. II pays TO take pains
10 this work, and those who are known to
be careful readily dispose Of il at from 50
10 80 per barrel. and when bottled at $4
a dozen. and so cents bottle at retail
The celebrated Newark cider is made from
uuculled pippins, and is often far superior
10 the stuff ordinarily sold for champagne.
The best cider in this market is made from
sound Glars, With small admixture Of sweet
apples. All varieties Of apples can be
made into cider, but there is periudice
against grated fruit for this purpose.
Tougbness, dryness aud astringency are
good properties in cider apple. The
Baldwin and Greeuing are very juicy, but
make very poor cider, while the Russet
makes the very best. Cool weather is IN
dispensabe to the success in cider making.
The lower the temperature If above freezing,
the better Ripe and mellow apples make
the best cider. Keeping the fruit under
cover from one to three weeks before max.
ing up increases the strength and flavor.
The grinding should be eperfect and complete
pulp, riud and seed all being mashed. The
monaco should be allowed TO remain one or
two days without pressure, exposed 10 the
Influence of air snd light. The first aud
last rnnuihgs of the cheese are considered
inferior TO that obtained from the middle.
The purer the liquor the better, and the
thicker, the more rauk win be the fcrmepta.
ton. There is no danger Of filtering new
cider too much. White oak casks are the
best cider barrels, bnt there is no serious
objection to casks that have held wine, al
cohol, or lnseed oil. After the caks are
filed, they should be kept from light. and,
II practicable, at temperature below fifty
degrees The bungs should be taken out,
aud the casks kept filled, in order that the
froth which rises may run out at the bung
hole If it settles into the cider il prolongs
the fermentation and sours more rapidly.
when 10 NOR efroth arises, gil up.and bung
up. The cider lis now safe till spiing,
when it is ready for bottling. This is usely
done in March, and if theStemperature is
low enough it may be deferred till May
Care should be taken. in racking off a bar
rel, to leave sll the sediment behind. The
addition Of gallon Of brandy to six Of cider
is, when eight or twelve mouths old, good
substitute for wine, and beyond compari-
son more wholesome for the sick than the
cheap wines Of commerce. Some of the
best Iwines are made chiefly from cider.
Snlphate Of lime makes cider dead and fat.
Eight bushels of opples make barrel of
cider