The Republican journal., 1874-09-03
VOLUME IS.
Making Cider.

crops the rule, Il few words on cider vii
! not be out of place at this time.
| We believe in cider; we look upon it a
actually a boon and if the use of it is no
abused, blessing. We believe that rs :
remedy in eases of biliousncsS and dvS
| pepSia il Is OF great value Our own eN
periencc has proved this 4 wear or tw,
ago our digestive organs refused to work
We tried DR.. Smith and Dr. Jones, IN,
Dr. Thompson. and they and their spe
cities availed not. At the suggestions o
friends we tried several compounds which
were noted for efficacy and 1--WE will add
their diSagreeablc taste. hnt we @ot '-no
better very fast
One day an agricultural friend, we wsl
we dared 10 give his name, happened il
our office, and on hearing our troubles eX
claimed at once why don't YOU try hare
eidrrY WcrPpliea that we would like TO-
hut did moi know where to @et some that
was Qo00
IN send You some" he replied THAI
viii take the kinks out ofthat dyspepsia.
and day or Two after We received from
him 4 generous sized box packed full oi
bottles OF the best cider We ever tasted
We tried Il glass of the delicious beverage
every morning, and it was not long before
4 marked improvement was ielt. Suffice
il 10 say. before that elder was gone We
were we'll and hearty and our appetite
perfectly astonishing. There is no qnes-
lion about ii, good cider is worth all the
champagncs and other fancy wines that
can be ulonlJ0ciured. ana it Is available
10 MI, on rather would be if our farmers
1 ,,i ~
class article there is no reason why every
one may not have aS good rs the Weld. or
Copeland. or other celebrated elders. if a
little care is taken.
1t is true the art of cider making might
be better known, and We would suggest
that our agricultural societies could do
worse than offer premiums OF essays on
cider and vinegar making, and good
premiums for bottled cider would 90 a
great way in calling attention to the sub
ject, and the desire for better article
than j, generally made would be stimu-
lated
We confess our ignorance OF the meth
ods by which the finest qualities of cider
are made, and would here call on the cor
respondents of the Ploughman TO give us
a description of their most approved meth
ods of preparation There are doubtless
many who have modes of treatment which.
ii they We're disseminated, would greatly
advance the standard quality in the market.
The following are among the most ap-
proved methods that We are acquainted
with. Prof Horsford Of Cambridge re-
commends the following plan tor prcsery-
ING cider sweet.
when the cider in the barrel is under
going a lively fermentation. add as much
white sugar as will be equal to half or
three quarters of q pound to each gallon of
cider, and let the fermentation proceed
until the liquid attains the right taste to
suit then add an eighth to quarter of an
ounce of sulphite (not sulphatc) Of lime
to each gallon of cider in the case first
mixing the powder in about quart of the
cider, and then pouring it back into the
cask, and giving ii 4 thorough shaking or
rolling After standing bunged up for a
incorporated with the cider, it may be
bottled or used from The cask.'
The foregoing plan is recommended
solely to keep the cider sweet. Thcre are
many persons who prefer the sweet taste
OF new cider. 10 that of cider which is a
little hard, although We believe that the
latter is the most wholesome condition. or
rather lis medicinal properties are then
most apparent We believe that the plan
hV which some OF the best bottled cider is
prepared is somewhat as follows
When the first fermentation is over
rack If oil into clean barrels through a
liltcr made by takinga round wooden hoX, ,
made ot inch pine plank. three feet in di
alnc1er, and one foot. iOnr inches deep
pnrtora1c lis bottom with numerous one
quarter inch augcr holes. over which
should be laid coarse hemp ha@ging. Eli
in the box for cl@ht inches with pieces Of
charcoal animal charcoal is the best
about nut size, and on the top ofthis place
4 tonr inch laycr OF clean washed sand,
and cover all with coarse hemp ba@gin~
The cloth can hr frequently washed With
out disturbing the sand and charcoal.
Before any cider is filtered through, pass
4 stream of clear water into the filter for
fifteen minutes. 50 as 10 remove any fine
loose PARTICLES Of charcoal that otherwise
would be mixed with the cider.
Ii is stated. we know not ON how good
authority, that il sweet cider when it first
comes from the press is filtered and then
thoroughly aeraled hy rhprninG for 4 few
minutes in n partly open chnm, il may be
again filtered and bottled without any
subsequent fermentation. Massachusetts
PlOu@hmm.