Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1872-09-25

How TO MAKE CDER.-Cider is the ex-
pressed Juice Of apples, as wine is the Juice
Of the grape, the quality of which depends
upon conditions. Perhaps it makes less diff
ference regarding the quality, if it is to be
used for vinegar, but if to be used as a bev-
erage, which is considered by many to pos
sess valuable medicinal qualities, then it is
Of the utmost importance that it be the best
possible. whereby it is rendered peculiarly
wholesome, and more valua bic If the same l.
manufactured for sale, for much better
price can be obtained for a finer article than
for the miserable stuff which generally passes
for cider, made in a slovenly manner, and at
about the same expense as though better
made.
In the first place, if the cider be intended
to be kept for some length of time, it is
better if the same be made in cool weather,
as rapid fermentation may thereby be avoid
ID. 1t is also important that the apples be
July ripe and sound it is poor policy to
attempt to make prime cider from small
wOrmy, uDripe or unsOund apples, although
these can be used if the same is to be turned
INTO vinegar, where the poorer quality of the
cider Is lost IN its increased acidity.
Tho apples are to be ground to pomace,
and it ma kes but little difference what the
mill is, if it is thorough in its work, and
reduce the fruit to a perfect pulp, so that
the juice can be more easily and thoroughly
expressed. When SO ground the quality OF
the cider is considerably improved if the
pomace is allowed to stand for a short time,
IT as long as can be without fermentation in
| the vat or tub before pressing. But before
| fermentation takes place, the juice should be
/ pressed out as thoroughly as may conven-
/ ently be.
/ In the management of liquor the great
object should be to free it from all sediment
ii this is properly done at first, it will be
comparatively easy to regulate the subse
quent fermentation. A good mode of ac.
oompllshing this, is to pass the cider through
filter of sand and charcoal as soon as i
comes from the press. Clear river sand
rather coarse. being best; put the sand anC
charcoal into a tub or vat for the purpose
n alternate layers, having the coal reduced
20 pieces from half an inch to an inch square
ay d piece of flannel over the top, and a.
fast as the cider comes from the press pass i
through the filter, whereby all the pomac,
tnd other impurities are removed. If thu
flannel becomes so loaded with pomace as t.
impede the passage of the cider, it NAV b.
removed and washed, new piece substi
tuted.
1t this filtration is well done, as the eide
passes from the sand it Will appear perfectly
pure, and should Immediately be put il
casks and placed in the cellar. Another yer,
important item consists in the cask unles
UhIs is perfectly clean and sweet, the effor
to obtain good cider will be in vain Tn
casks for keeping cider should be made 0
the best Of oak and well bound The celia
should also be cool and dark, the temper
ature being kept as nearly the same as pos
-Ible, in order that the cider may remain II
cry nearly the same state. The exclusion
q light is also for the same purpose, sine
tie tendnecy of light is to aid and assis
decomposition. After the casks are PLACED
10 the cellar, the bungs should be taken GU
until fermentation has subsidized, which i
very much retarded In consequence of th,
filtration. During the fermentation III
barrels should be kept entirely filed, SO tina
al the roth or scum may work out and b
removed. When the fermentation subsidies
the bung may be put in lightly, and whel
no roth or foam rises the same NAV be driv
en- in tightly. Cider thus put up will some
times keep well with no further care fo
years, but as general rule it is better t,
rack the same off into clean casks the latte
part of winter. There will generally be bu
little sediment, but in drawing off, mucl
care should be exercised not to run in an
Of the dregs if the drawing is carefully done
and the cider put into sweet casks, it will
keep long time. If desired for bottling
| Nt'A0 NA4CNAA 10 AObC Vic NAY OT uQe IOIlOW
ing.
Different substances have been recommend
ed for keeping cider by putting the sam,
into the casks, such as clay, salt, alum
mustard seed, fresh meat, eggs, sulphate o
: lime, and a hundred other things which
have been used, but with less success thar
when cared for as above, since the tendenc,
of these articles is to deaden and lessen tn,
most essential qualities of cider. Male a
above recommended it's taste is spirited anC
lively, with fine, rich, vinous favor.
To cleanse musty or foul casks, put in /
! quantity OF unslacked lime and then pour il
boiling water until the same is Stacked. Pu
IN the bung and shake until the water anc
lime has come in contact with every part o
the barrel. Let it stand six or eight hours
empty out and smell the cask, and if no
clean repeat the operation, and after having
again emptied out the lime, burn a strip O
cloth dipped in birthstone in the cask, las
tening 1t by the bung, and a cask must b,
foul, indeed, that cannot be thus purified =
Boston CultiuatOr.
Far DR. Nv -.--