Bristol news. [volume] (Bristol, Va. & Tenn.) 1867-189?, 1869-09-24
cider aud the cider ATanufac

The season FOR the manufacture Of
cider il at hand. As it is an impor.
taDt project, and many q good crop Of
apples Is wasted in making an inferior
quality. simply from want OF little
practical kboSledge, the following hints
from the Torkis9 Farmer will be
found seas0nable aud sound:
I" 10 general, &c may say that the
same principals that govern The manu-
lecture Of vine hold good 10 making CT.
der; for cider is merely wine made from
apples instead Of grapes, aud deserves
the name Of wine certainly as much as
the fsTmeBted juic, Of eyrrants, rasp
berries. and other fruits that We dignif
with this name. 70 be more particular.
Bo good cider can be made from unripe
fruit. We should laugh at.the man who
should undertake. 20 make woe from
green grapes. 1t IS juGt as foolish 20
make cider from green apples. Sugar
is essential in all fermentation. A. frIii
mai1fes, the starch Is concerted into
rugar aud only when mature is the
fruit ft for eating and conversion into
wine. Providence has made all unripe
fruit unpillatible. 50 that neither mao
nor beast should be tempted 70 eat it
10 its green state. In uBpropitious aea-
sons the vine grower adds sugar to the
expressed juice of his grapes in order
to supply the deficiency Of saccharine
matter and perfect the fermentation ::
god few if any Of Of the grapes of New
England contain enough sugar to make
good wine without this addition. Cane
sugar, however never gives a favor
equal to that naturally produced in the
fruit. The nearer to perfect ripcn.ss.
therefore, VIC can bring our apples, the
better viii be our cider. We have
tried adding sugar to the juice Of
apples, and fod tina. il improves the
quality Of The cider as much a. it does
wine. If sugar il added to tie Juice of
any fruit, II should b Of the gu est
kind. IL Is common mistake SO sup.
pose that the favor Of Muscovado sugar
will work Oh during the vinous fermeu.
tatioa! it is continued even into the
acetous fermentation, and deteriorates
the quality of the vinegar.
"As scccnd role, no rotten apples.
nor bitter leaves nor stems, nor filth of
any kind, should be ground for cider.
The winemaker who seeks a reputation
for superior article looks well to the
condition Of his graIes before be allows
the juice TO be expressed. We do not
IKE to eat rotten apples; and they are
no tetter for drink than for food. No
wonder that a prejudice should exist
against cider 10 the minds of those who
have seen the careless way in which IL
is sometimes made. We have heard it
called, and sot inaptly. the expressed
juice Of worms and rotten apples, Per-
haps, if we could see the process Of
manufacturing cheap wines, our prediu.
dices against them would be equally
strong. There is no economy in such
carelessness fielder is worth making.
IT is worth making well AMI then with
good conscience we can ask pcod
price, and be sure Of getting it ton !; for
a good article is always in better de
mand than a poor one
q Much cider is injured By being
pressed with musfy straw. In this re.
spect. the little hand mills lanye the
for they require no straw
aud there is little straw so bright and
clean as to be totslly FREQ from dust and
an unpleasant odor. We veIy much
question whether straw $50 any adyan.
tage in the large power mills. H.
Doubtless aids IN conducting the juice,
but u also absorbs not little and the
danger Of bad flavor from il is so great
that we should discard il altogether.
The press can be made small. and Of
birch or some other hard timber, that
will not contaminate the cider. The
presses are really necessary for each
mill, so that the pomace can be EXPOSED
to the air in the ono while il is being
pressed III the other, and thus acquire
a deeper color.
Perhaps the most essential requisite
for good cider is the cask in whic il i.
to be preserved. Few old cider barrels
can be cleansed 30 Gs 10 De ft for nso
again, We have seen them soaked In
running water for days, and still retain
The seeds Of puirefaction. Fresh Stacked
lime We have foud one Of the best dis.
infectants; but we prefer new oak
barrel or Que 10 which whisky or alcohol
has been kept. We have heard Iinse,d.
nll barrels recommended, as the oil will |
rise to the surface and prevent rapid fer, !
inentation. They are gcol for those |
who like them We pref,r to shut off |
The air ut tie right time with a good |
light buug,
II il is-desired TO keep the cider in |
state Of must il can easily be effected
BY boiling il little, and then bupeip0 |
up the cask tightly. This is the can
ping principal aud if the cask is tight
lhs cider will be found as swee, at The
End Of the year as when first put IN
we doubt wether the m, dicinal effect
~ such cider is US good as when il Is
lowed 70 ferment for few DAYS, and
mile alcohol aud not little car bonic
,cId' arc generated. Whenever the ci.
icr arrives at the proper stage Of fer
nentation--and the time for this will
AIRY from week to fortni. ht, as the
temperature Of the weather may vary
be eask should Do closed tightly, and
oil air excluded. Some say that
pound Of mustard seed or a tiut of
lorse,fadish should be added to each
'arrel when the bung is driven, and
ia,m that this prevents further fermen
A'lon' They may add little puugeni
0 the cider, but we d. not see how they
81 10 prevent fermentation nor do we
now now fermentation can proceed
.''noO' ar Prof Horsford, few years
luee' suggested sulphate Of lime TO
yep c,uer sweet IL certainly las this
fect, bat, at tho same time. neptrallye
he peculiar acid nm ,.l.;uL -