The weekly Lancaster gazette. (Lancaster, Ohio) 1860-1863, 1862-09-11
G5t 1gaufaster Ga5etts
CITY OF IAECAsTER.
now To Mako the Bes. Cider.

Apple juice. tolerably pure, put iott
barrels with the lungs out, and a bottl,
neck. or wisp Of straw tucked into th'
buughole. and set in the shade somewhere
makes trst sweet cider, and finally, win
egar, without much care. When, how
ever, the juice OF ripe. rich apples, free
from decay, leaves. dirt. and water Is
strained into clsau barrels. set in cool
cellar, aud racLec Of when the fermenta
lion has nearly ceased, and the cider il
nearly clear, very different article is
Produced having fragrance and purity
entirely wanting in the common article
The slight vinegar taste Of hard cid r is
also wanting. aud the "hardncss" is d
the same quality as the dlyness Of the
acid or dry wines Cider thus made is
very properly called by our German
friends Aptd Vein @7'l'V. 70.
Itis a mistake TO suppose that early
Autumn apples will not make good cider
and this is probably the reason WHY IheS
are neglected; aud on account Of the neg.
lect, tue stigma attaches t. them that they
are good for nothing. A han] press is al
exceedingly c,nv nlent thing upoh 0
iarm, particularly such one as may b'
used equally weII for apples, pears, eur
rants, bla kb-rries and grapes; nd by J
a great deal Of f,uit may be made vslua
bic, which would othe wise be los'. On,
mill answers for grinding apples for sev
eraI presses.
Though the ciler made from mixture
of several kinds Of apples IS very good, /
well made, it is much better. If ptAc ica
Bile. to keep the juice of dtferert apple
separate. Iu this case Tho delicate an(
distinctive favors Of the fruus are r,
tanned very agreeably 10 the cider.
The most scrup.lous cleanliness mus
he obtain from fret to as Firs tie bar
rels into which the cider ID 10 be place
must be thoroughly washed ont aod
fumi gated with sulphur, which is done
after preparing IittIe STRIPS Of 10Th by
dippiog them in nlelied sulphur, by st
ting them on fire, putting them into the
still moist barrel, and buoglng II up 50
that the sulphured rag shall be held b.
the buog. Tie mill, press, tabs, funnel
and dipperS being we'll cleanscd, tho ap
pies are looked over. decayed ones tl,rown
out. the dirt rubhed Off, aud they are
ground 10 6ne pulp.
The common way CT laying up c1ees
with wet straw has several advantages
particularly tho necessary use Of water {
wet the straw, which is equivalent to ~
addition oi water to tie juice. The smaI
presses alluded TO, which work wi hou
straw yield better article Of cidrr. T,
judge Of the quality Of cider an appl
viii mske, it is best 10 try an experiment
grinding a small quantity, letting the pO
mace stAnd half dag, stirring il occs
sionally, and then pressing il. The dif
ference in tie color and richness Of favor
and Of sweetness, is quito remarkable. =
Sweet apples. though containing more su
gar. are o.ien more wateIy, and deficient
in flavor while many sub acid or even
sour apples. contain as much sugar, aud
make much licher cider Tho juice,
when fret pressed, should be syrupy
clear, aud the darker colored the better
Also vary also in the quantity Of eiiel
they will MAKE: Of mauy kinds 90 more
than eight bushels will msbe barrel oI
cider, while of some Of the ri her, fner
kinds il viii take twelve bushels OF
more.
1t is poor policy to grind and press at
once. A bruised apple gains In sweet.
ness, by some chemical change whicll
takes place and so ths pomaco should
lie several hours 10 this way; and besides
il should be stirred up occasionally ,c
let the air got 10 il, so as to impart 4
better color. The dark red color is very
desirable, and cannot DO gained in any
other way, aud at the same timr there il
positive gain 10 swesIn,ss and richuss'
10 the cider,
AS the juice runs from the press, it It
best received directly in,o barrels,h win.
through Il straw ttrainer. The straino
is easily mads by putting woolon tub
through the bottom OF II pail, whitl
makes funnel. aud then sluiIing - pal
full of clean, sweet straw, Almost nj
the particles OF apples, flies, DC, will b
strained out, aud a clear liquid alone viii
pass through. The barrels, largo o
small, are filed full, bunged up and mo
we'd to cool cellar, whore the bungs are
removed and tho cider let TO icrmenr.