The daily gazette., 1876-12-16
SWEET OR UNCHANGED CIDER.

The Elmirs Husbdndnan reports dis
cussion Of the Farmers Club on the
making of cider so that il will preserve
"A portion of its sweetness and flavor
which indicates that cider to be perfect
should be made OF sound apples,
next it should be entirely clear OF
ali pomacs, and thirdly i, should
when barrelled, be Kept from the air oy
keeping the barrels full. In the dis
cussion Mr.. Carr stated that experience
mad shown him that cider will keep bot
ter when made from pomace that has
laid Il day 1t will also be of better color
and of more body. There is another I'M
portaut condition the pomace should be
carefully taken oul if this be done and
the other conditions be right. cider Will
Keep through the, year without difficulty.
Water added is sure to sour 1t. But
with good sound apples and the pomace
al taken ont of the liquid there Is no
trouble in keeping cider. Let the juice
work from the bnng until it is still and
settled. Then fill Sn and bung tight,
when the cask may be rolled away to
keep. OF course. air must be excluded.
Last November We had cider made III
the previous Decemper. and it was so
fresh that those who tasted usually
thought it was the make of the fall, al
though it was nearly yeaI old.
10 remove the pomace. run t1e juice
through the rectifier. Even then some
will be left to work ont of the bung. A
cask of ~ gallons will work out about
three or four gallons carrying off the
pomace After that is done it should be
filled and tightly bunged and it will
keep. For this filling use cider from
the same cheese as that which furnished
the juice to fill the cask, or at least as
old. /; these conditions are carefully
observed cider may pc kept measura3ly
fresh for year. If in addition to these
precautions. the juice be strained
through flannel cloth there can bp no
uouh. that cider yeaI old would be
declared newly made. Mr.. McCann had
heard it said that the juice heated to
noiilng point would keep with certainty,
II drawn OH when cold into barrels and
yio>e'v hunged. Mr.. Van DuZer said
That s. important condition Is tina; th"
igut, l' made up late in tHe tIlI. IHrh
,be poor or dncayed aprlcssh all be
separated, Leaving oUly sound Fruit.
i.4;c ii Autumn the apples are more
-.pcUti and the weather is morn i-vor-
.,p." :, kecpiug. \ lev years aSo hc
made Even or eight barrels v-ry Late
M. lett them ont urii! thn weuth"r was
80 odd as to cndLnsrr III" head Icy rrst-
.iG+ q -.tu lli"Y wee tANf.i '' Il to'a Ccl-
.tv Til" cider KEEP. very nearly sweet
IL. W nter cider. Mr.. Carr finds, may
.c = il, into god viuegrr bv adding
w0t~. uut not without. Mr. IIJtchkin
~A.s 4. be had been trying fer two years
80 eff: the change, hut so far without
-ocse>, Mr.. Fitch advised drawing it
~ I another barrel, and aiding water
AID --c.lAsses or sugar. and you y i'll
ce- gc1d vinegar MIR Carr said pure
.Gs- VIII I less than two years make
v-r-Cz- without. bt. - diluted with wat
:: made viii sour apples t-clus-
~ - W. IL. make vinegar without
- 1--.:--- -: sugar c. other sweet
->;a-.s. Ile.r sloal1 he sweet ap-
- -:.--G v;.l the sour Z tie object
- 7.1=E-. NJ. Billings mention
- 80 60 b~s: y.-~gsr IL eve. tasted
- -z-= ::- -.-- tc..ei down and
---. 1--.s1 - water.