The Caledonian. [volume] (St. Johnsbury, Vt.) 1837-1867, 1860-11-09
farm, 6ar;leu and 4,it:i,sa.
How to Make Cider.

First, let the apples be riisc, as for eating
or cooking.
Second.-Pck over the fruit carefully. t,-
king only the sound and rejectin,: tie decay,
ed and worEy ones.
Third-Grind them Immediately after Sc
lection, Unless they require additional ripen-
lag for few days, to get their juice Or must
IL It's highest state Of development.
Fourth.-PreSe,re tie most Scrupul"us
gnniny to ead. is to the cider mill, we do
not care much What the character or de>crip-
ton Is, 50 that it thoroughly crush the apple.
seeds and all, ii possible. it should rot be
made pulp, reduced by a crater, but given
such a crushing as vii! perni, every drop OF
juice to be expressed by the screw, when laid
into the Cheese. The small. patent mill. of
various names is getting into common use
for such ii, make but trW barrel, or gallons.
and when the proper rules are regarded, an
swer IA to.erd1!e purpose: but waere large
quantities are made, Il horsepower mill, CT
the nut or cog varieties. is bette. than either:
the revolving stone, dis in the Old fashioned
oil-milis aud arh-srinding, is probably tlr
best. When ground let tie pomace either
tal! into vat large enough to h,id the whole
quantity proposed for IA single pressing, and
not be over ;wo-thrds full; or il the pomace
fall into another vessel throw It into the Va;
as fast as necessary. TIE Use of this large
vat is to hold the pomace for at least forty
eight hours-sixty. Or even eighty hours is
none too much, if the weather be quite cool
when it is to be thoroughly tnrned over
with large roo'!en shovel, as cf.en as once
in every twelve hours, that it may absorb the
carbon OF the atmosphere which fixes its acid
sweetens, ripcns, strengthens and colors it
properties not much Il ldtd to it when press
ed directly on coming from the mill. The
time Of pressing will be indicated. by the first
appearance of fermentation in the ponlace
when it mus, be 10 longer delayed in the
Vat.
The press may be of the old-fasllioncl
kind the pomace laid Up with straw bat as
that is rather dirty way, or rattle.
not SO easily KEEP, clean in the operation, we
prefer the Slated or curb box, with hair
cloth wrapped on the sides and top. The
pomace should be thrown in as rapidly as it
will bear, and the screw not applied until the
first or voluntary flow of cider nearly ceases
to run. 1t should then be turned gently and
continuously for an entire day or more, ac-
cordins to the size Of the cheese in the curb.
The tub into which the cider runs should be
emptieL as often as it is filled. The strainer
through which the cider passes into the bar
rel, should be 50 close in texture as not to
admit the pul py particles of the pomace to
pass through, as they are injurious to tn
working of tie cider after barrc!ing, and re-
malnln. in the barrel. keep it thick. and has
ten the acetouS fermentation. As soon as
the barrels are flied place them in a cool DO
sltlon, under shelter, that the cider may un-
d.rso It's iir,t vlnouS and purifying fermen-
tation. which will usually commence within
twenty-four hours. For this remove the
bunS, and as the troth Or impure sedimenta-
~ rises and passes out, keep the barrel well
filed with the sweet, law Juice-or with wa
ter, if that is all disposed of-until the work.
ing be done. Then bung the barrel tight,
bore the smallest gimlet hole by its side, and
leave it open ard your ci;!!er is made for the
winter Remove the barrels to the cellar
when the frost approaches. where the. may
lie buny side up, aud il no hiss OF termen,a-
ton can be heard through the gimlet hole.
even that little vent may be plugsed til! time
for rackins oil, and bo,tlIng, If desirable, in
the spring.-N. \. World.