Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1876-01-12

navy, especially to the vessels stationed
in tropical countries. We have drank
cider of his preparation which had been
on the coast of Africa for fivey years, and
which was as sound and sweet after
That lapse of time as on the day it was
bottled.
He used to buy the apples-chiefy
Newton pippins- at the orchard, super
intending the gathering and the press
ing of the fruit himself, rejecting all
unsound or injured fruit, of which he
made vinegar. After fern entation and
the first racking off, the cider was boil
ed for twenty minutes Or half an hour,
which destroys the albuminous or mu-
cilaginous matter in the liquor, and
p revents any further fermentation.
It was then put back into the casks,
bunged up, and placed in cool, dry and
sweet cellars. When wanted for bot
thing it was fined with isinglass, CELIA
tine, cod-souuds, or eggs, generally
with either the sounds or eggs, racking
off the liquor in ten or fifteen days af-
forwards and bottling. TO the liquor
before bottling was added as much fine,
strained, pure honey as would be equiv
alent to teaspoonful to each bottle.
The cider thus prepared does not foam
up strongly when uncorked, but beads
up like wine, retaining the pure flavor
of the fruit, and being really as the
Germans call it, apfelwine.
For hogshead of ITO gallons, take
the whites of three dozen eggs, with the
shells, which are to be pounded very
fine and mixed with the whites and we'll
beaten up. The whole is to be well
mixed with few gallous of the cider,
and placed in q clear empty cask and
the racked off cider from the ether cask
poured in upon it. This does away with
the necessity of stirring with stick
and SO mix up the lees afresh with the
cider, whilst it diffuses the refining liq-
uor equally through the cider. If real
isinglass be used, for hogshead of ITO
gallons take two ounces and pound it
quite fine, then steep it in gallon or
tive Of the cider until it is fully swelle d
up; then add several gallons more to it
and let it remain until it is all dissolved,
and then put it into fresh cask, as be-
fore directed, and pour the racked cider
upon it. If refined gelatine (Cooper's)
is used it will take six or eight ounces,
prepared as is the isinglass. Of Goldfish
sounds, well washed and cleansed and
then dissolved, it will take about q
pound or pound and half to hogs
head.
OF these refining articles, the whites
of eggs are the best, as they are not apt
to produce any thinness in the cider,
which the other articles will sometimes
do. Some discretion must be used as
to the quantities of the refining articles,
as some apples produce thicker and
stronger cider than others-that is, the
juice contains more feculent matter; the
quantities may be, therefore, varied
more or less as good judgment may die
tate. The usual time for bottling cider
is March or April, before the time Of
apple blossoming, or late in May, after
that season is over; but with cider thus
prepared it may be done at any time in
summer. Be sure and Use honey and
not sugar when bottling, as the latter
gives peculiar flavor to the CIDER, and
causes it to become heavy and strong,
and liable to burst the bottles.