The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1872-09-23
IT,cnfspgcyspsY NNl61sn.l
-.------z----s4OW-to-AAho CIDER

- HsW-se- Akahe CIDER -
Cider is pniyp@fct yhsu,PrssH
andoctored-in this respect related 4
wine. 1t is preserving the quality d
the apple (oF-grepe) in Che liquid form
the air having an eject upon it 4
change it from its rawto refined q
improved condition. The air is tht
chemist. - - =. - =,
1t will thus be seen that the quality
of the fruit gives character to the liquid
aadthere must be a Gselection tAetefore
as desired. Allsour fruit, and very sour
.Sillaot do. All sxsetisalso notdesir
able as a general drink. A little tart
ness is agreeable. Fruit, sour and
sweet, should therefore be mixed, end
proportioned 80 az to suit taste. This
is easily done. But to make the cider
in the best way is not generally done
though there e little: difficulty in do
ing it.
=, For winter sciderS make late inEthe
fall. This is to get the advantage Of
the frost, which xilhksep It from rapid.
ly fermenting. The first few weeks will
give it touch of the ferment and the
cold weather increasing will retard II,
and winter finally suspend it, This is
the principle, land it is obtained BY max.
ing sour cider late in the fall, when the
weather is cold on the whole, without
any great and long continued depressons
OF temperature. November, in middle
New York latitude, Is the time, and the
latter half Of that. Set your barrels
out of doors, or in some out
building. As the season advances.
and the cold becomes intense,
cover 90 as to lessen the intensity
of the frost, which will else con-
geal the water too much. leaving q con.
centrated liquid, too strong, and if used,
units the rest-the frozen part-for use,
making it insipid and weak. This Sc
we're freezing must be avoided, and this
can be done by covering. A heavy fall
of snow, will do for outdoor protection.
But indoors, blankets, pieces of carpet
or straw, or whatever else may answer
the purpose as a guard against the Sc
verify OF the frost, must be resorted to.
A little testing soon show what is
wanted, and thereafter there will be no
difficulty.
/ know those who practice this year.
ly, and have not only the best thing in
the community, but perfect article,
only, however, when the pomace is we'll
kept out. This by strainiug when made
not after fermentation has set in, for
this will give it taste OF the pomace.
Have your juice therefore clean when it
goes into the barrel. Of course your
barrel must be clean also, and not an
old sour or musty thing, as is too often
the case.
need not say here that wormy, dirty
or rotten apples will not make good
cider. Care must be taken to get good,
clean fruit. And if the ground apples
are left few hours before pressing, the
color will be darker, and it is thought
the quality of the cider will be better.
This, however, is not material.
Now you have cider that is fresh
and slightly smart, making somewhat
sprightly and highly agreeable as well
"a healthful drink. This will remain
so during the winter till we'll in the
spring. 1t may then be bottled tight
and used during the summer. We just
"broke" a bottle august q and found
it as fine as in winter, with some in
crease of strength and sprightliness:
F. G.