The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1871-11-02
The g9,earnsha telegraph,
MAKING AND PRESERVING CIDER.
From the Elgin, ILL.,, Gazette.

pies should be crushed in such a manner
as to break up the fbrous or cellular
structure, SO that the juice is
liberated from the substance, and
can be most readily and to
the greatest extent, pressed out.
The more juice you can get, the more
freely good for cider, if it can be equally
obtained. The apples should not be
scraped, and mulled, and pulveriZed, be
cause, if so they will go into sort or jel
", the cellular and fibrous tissue SO mix,
ed and muddled with the juice that il
can never be separated, Here is the first
hint; let the cider maker take heed.
The next hint is that apple juice is not
cider, although cider is made of apple
juice The grinding of the apples and
pressing out the juice is not making CT
der. The cider is not made by that pro
cess but to make cider when the apples
have been properly crushed, the pomace
should be placed in vat CROUCH or tub
according to the quantity to be madt) t"
preserve the dripping juice, and made t"
lie up as loosely as possible, to recelv'
the action of the atmosphere. The sep
arating Juice should also be mixed with
the pomace, so that it too might receive
the effect of contact with the atmos
phere, else it may subside away by itsel|
inlo mere apple juice. This process
should be continued until in the midst OF
the first fermentation, which is indica
ted by the color OF the pomace becoming
red, and the juice being of the same
color, and the taste becoming sweet.
In this way sweet cider is made from
sour apples and here as Where the cider as
mGde-in the pomace, so that the atmos
phere can mingle with it, and jermenta
ton take place, so taking on carbonic
acid gas from the atmosphere-the tirsl
stage Of fermentation always being the
sweet or saccbarIne. This sweet fermen
tation must be obtained before we gel
cider The value OF the CIDER either ior
drinking as a pleasant beverage of alec
cohOl (the second fermentation) or vine
gar (the third fermentatIon), depends
upon the quantity and quality Of the
first fermentation in taking on the sweet
Now this very simple process should
be remembered and followed by all who
would make good cider The quality
can always be determined by the co or OF
the pomace, and also that Of the cider
when first pressed out Avoid all white
cider, for it is simply apple juice, and it
can never fully take on the first termen
tatiOn properly, when once separated
premat7rely from the pomace ; it Will not
make much alcohol. nor good vinegar L
will SUR, it is true, but it will be fiat
and stale, and will not have the sharpness
of the properly made cider.
It should have been stated as the first
hint that the apples should ne sorted.
Rotten apples do not make good cider,
it they make any at all, which is doubt
full. They give to the cider the bitter
ish taste which is almost always discern
IDLE. It is better to sort them out, and
make them up by themselves for u poor
quality, than to mix them with round APP
piles and spoil the whole lot Good cider
makers should be particular on this
point, and require their customers to sorr
their apples for the sake of their reputa
ton. 1t is great mistake to say any APP
Piles are good enough for cider. 1t would
be just as wise to put. rotten apples into
sauce rs into cider.
To do justice to the patent mills, we
may say it is possible to make good cider
with them by disregarding the instruc
tiOns and objects of the machine enough
to take the pomace away from the grind
ers, and keep it long enough exposed to
the atmosphere to make the cider, then
put it back and press it out The
cider cannot be made in those mills
that is impossible. AS we'll put boy in
spout, run him through and think him
man when he comes cut.
Ac 70 - =,
cult matter, ard deserves we'll the atten
OF some investigating minds. He who
can discover cheap and reliable way of
preserving cider in its saccharine state,
before it puts on but trifle of the alco-
hOl, and but little of the acid, will con
Ter boon on mankind. We shall then
have beverage better and cheaper than
wine, substitute for whiskey and lager
beer, ale, and other denominations, and
possibly solve the difficult problem of
the temperance question. The fact is
patent, that WINE drinking people, those
who drink natural wine, not the products
ofthe distileries or the brewery, are not
drunken people. Ifthey should get hap
py sometimes on strong wine, they do
not get the disease of drunkenness
Drunkenness is made by the still and the
brewery-and more SO by drugging their
products In no age was drunkenness
an unmltigated curse until after the dis
coVeIy of alcohol.
Cider is said to be preserved in various
Ways,-such as use OF mustard, fumigating
the barrel with sulpher, and other drugs,
chemicals and fresh meat. You have
somthlng left that looks like cider, after
using mustard, but it don't taste much
like it: and one does not fancy much the
idea of drinking the essence Of mustard
and calling it cider
The end to be desired is To rotoi, on