Delaware gazette. [volume] (Delaware, Ohio) 1855-1886, 1860-10-19
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a & rio uIturaI.
from the Country Genteiuau and cul,lvAtor.l
Cider and Sulnh 1 Of Lima. n.

Cider and Sulph s. OF Lime. $50 $
EDrToss COUNTRY GENrLEMAk Recently
there have appeared several articles in your
paper on the use of Sulphite OF Lime as a pre-
ventive of ncidity in cider. Doubtless, when
| fhe Sulphite is pt.re, end applied in the right
A1hntlty. and at the right time, it viii answer
the desired purpose.
Sulphite OF lime is a chemical combinstioA
Of sulphurous acid and lime. aud the effect u
1t upon the cider is probably mostly due 10
| the saiphurous acid. In plain English, sui
phurous acid is simply the suffocating fune or
gas produced by burning sulphur in oxygen
OF in open air-as il is the same thing that IS
sometimes USED TO smother bees when it is
wished to obtain their honey. This gas has 3
strong affinity for lime, and when the two are
| brought in contact, they combine in certain
proportions, resulting IN Sulphite Of Lime, or
in other words, the lime has chemically alb
! sorhed: a de6ute amount Of the fumes Of the
buried stlIhut As already said, the good Of
fecta of adding suphite of lime to the cider are
probably due to the sulphurous acid. ff :
| Now there is another way to use sulphurous
acid for the same purpose and without the
lime. II is The old method called stumming-
which Noah Webster says is "to fdnie a cask
OF liquor with burning brnistone" rraetic-
ed this stunning process many years ago. With
perfect uccesj-iiatihg cider, when two or
more years old, nearly as pleasant as whea it
came from the press. Ii would exhilarate, but
not huddle nor pfoduce headache The cider
~was frequently ordered by our physicians for
their patients, in preferenceto any of the wines
that could be obtained in this vicinity at that
time and the wires then wese Vastly more pure
than most Of the trash that is now sdldi for
wine. There are three stages of fermentation
10 which cider is subject viz |: the vinous, the
acetous, AID the putrefactiye. WhehA tiEef
has passed through the Finous fermentation, it
left unchecked il sooB-runs intoR acetouf and
from this Il soop passes into the putreseentfer-
mentatiou, becoming ropy, aud is weFthls6g=s
Most OF the cider put up bylfaumers pasaes no.
to the second or acetous fermentation, hecom-
ing more or less sour and Undertaking and wheuf
drank By fraGj .peiSons, producing "a flushed
face, and headache, and what is worse, produe-
ing crossness and ill-temper in many of ahOgs
that use ii as common beverage, and gnzzle
it down in large quantities. 1t would be far
better 10. cdGtect all such cider into vinegar,
This maAing a man into cider cask Is poor
business, s..-
If new cider is fernle6ted id an oBseft Gask, az
ter time, logger or ehorter, depending upon
circumstances. all the heavier portions Of ex4
trauepus matter, pomaee, &c, will settle to
the tot'oe. Of the casA, aid the higher hocu-
!enf lRattcr viii rise TO The surface, forrding .
sfOtgy, brown crust. just rs soon as the vim
Gus fermentation has ended, racks or 6ssnres
will appear in the crust, and small white bub,
bts OF csrbonic acid gas will fiji the assures iu
the crpst< The grand secret of having cider
equal TO pure vine is to check auy further fcr-
incubation. If the cider is LEFT to itself the &c,
etops iefneHtatiof follows elfe sedsatary mat,
Ter nj he BOTTOM Of the eask rises and the H.
qud becomes ..iuddy-this, acting as yeast,
produces second and more violent fermenia7
tiu1, resulting generally in ''hard cider" -
When tie Thite bubbles legin to appear
the crustssfoAia be removed and tie 5liquid
drawn off without disturbing the sentiment at
the bottom Of the cask. Pour two or three
paisful. 81 the liquor into clean, strong tight
barrel ; ilea fGHagate--that is. have prepared
a long taperipg bung with looped wire in-
serted IN thapmaller end of it in the lower
end OF the lc5p nix strips OF cotton or linen
claihi dippea ia1neted sulphur, to form good
sized match, light it, aud thrust into the bung-
hole Of the. .besreI-the match will burn till
the oxygell il the bGrrel is used up then with.
draw the match, PIT in common bung and
tip the casl in "doubIe quick time TO the right
and left" so as TO mix, as far as possible. the
liquor anG g0o-si, the barred then fill it full,
pui in tightrfttins bupg, place it in cool
eellar, ana IN the course Of q yearor SO there
will be a barrel ofapple-juicc that temperance
ladies and children can partake of without e
"blush or scowl" q 9 q sa'V4ssa
i 80 not Know bet Prof Horsfords "sulphite
OF lime may answer just as good purpose as
the stunning process / have attempted to des-
or. be. This process, know, win prevent the
seg0Dd or acet1us fermentation, and keep the
cider where good veine il kept, that is within
the 5ounde q the Finous fermentation 'f'''
There is annotber way in which cider can be
managed. Soon after il comes from the press,
strain ii through foot depth of clean washed,
coarsish sand after being strained, proceed as
directed in the stursfiilsg, &c Perhaps stFaiu.
ing Il through a thickness or two Of Hsnnef
might answer the same purpose as the sand
BY straniAg out the vegetable and other use
less matter fson. the liquor the liability to ex-.
cessive fermentation is greatly lessened, and
the stunning stiil farther lessons it. have
trick, thesl5Focess of sand-siraining and STUN
! ming tl,s ges cider, ard it has proved satisfao-
tory. ! ge@e NJ essshs no vent but OCCASION
ally eeanovtei.iaie spie n.the yent-hole. to as
! certain Whether the pressure of gas in tie bar
| rel wHs very great L. B.
FEll Top-Dressing.
EverT farmer who has practical fab tcps