The Lancaster gazette. [volume] (Lancaster, Ohio) 1863-1886, 1869-11-11
The 0aEttte.
How 20 keep cider Sweet.

AAlNa ~ A0OR OA~-@4 wv
Mr.. A. Clapp, Of Dahlonega, Iowa,
sends to the Cincinnati Gazette,
his method of keeping cider sweet
and in prime condition. 1t is as
follows:
After it has fermented so as to
be pleasant to the taste, and suffi~
cient to throw out the pomace, 1
put it in clean casks and put full
tablespoonful Of mustard into it
Zone barrel) and bung It up tight,
aud in this manner, 1 find it re-
mains sweet and pleasant all win
ter. Neither does it appear to
change in flavor or sparkling char
acter, until all is drawn out,
though it may be months before it
is all drawn.
The casks should be kept full
while fermenting, so that the po-
mace may be all thrown out; or if
in a tub, it may be skinned off.
l have served eurrant and other
wines in the same way with equal
success.
If the pomace is left exposed to
the air In a vat, for twelve or
twentyefour hours before pressing,
l think it improves the color and
flavor Of the cider. I use the COM
mon American mustard it grows
plenty almost every whore.
BoTTLING CIDER.--To prepare
cider for bottling, the first process
is to filter it Immediately upon
coming out of the press. This is
done by placing some sticks in the
bottom Of a barrel, wherein an
inch. hole has been bored, covering
the sticks with say four inches OF
clean straw, and then filling the
barrel halt full of clean sand or
coal-dust-sand is the best. Then
pour your cider, as it comes from
the press, into the top of this bar.
rel, and as it comes out beneath,
put it into perfectly tight casks,
and let it stand from October to
March; then draw it out with as
little exposure to the air as posi-.
BILE, and put it into bottles firmly
and tightly corked, and in two |
months you will have O beverage
as palatable as the finest wines, and |
as pure as any thing of this dc.
acription can be.-Hearh and
Home.
How TO MANAGE CIDER.--A cor.
respondent Of tho Cincinnati Ga.
zette gives the following recipe that
he says has been thoroughly tried;
After the cider has fermented
sufficiently to give it an agreeable
taste, put it into a suitable boiler
a largo wash boiler on a cooking
stove will answer-and with q
moderate fire bring the liquor to
boiling point. Put out the fire,
and, whom sufficiently cool, put it
into bottles, cork it up well, and
any time thereafter you will have
a beautifully amber colored liquid,
fit for gods or men to drink. |
have never tried 10 store it in o
cask, but SEQ no good reason why
it would not keep equally as we'll in
wood as in glass. The heating
kills the fermenting materials, and
if carefully managed and not car.
ried too far gives no empyreumatic
or other flavor.
KEEPING CIDER SwEEr.-The
Utica Herald states that A. G.
Williams, Of Hampton, Oneida
county, has mothod of preserving
cider worthy Of being known. Al. q
low the cider to work until it has
reached tho state most desirable to S
The taste, then add grated horse.
radish in the proportion OF O tum. |
blei and a half to the barrel OF ci-
der. and shake up we'll. This ar
rests further fermentation, and af.
Ter remaining few weeks may be
racked off in clean casks, and tho n
lir excluded by closing tho bung.
Jlder preserved in this way has u
pleasant, agreeable flavor.