Smyrna times., 1877-11-21
Clarifying Cider.

article on How Cider is Made" -" in tI'
american Grocer: '"'
AS last rs the apple is ground if i, son
10 10 the presses to press out the iuica
me oid-fashloned way, which is now Ih,n
uohed, was as follows: First. a L,vnr -
straw then about six inches of rroHnd ~
mashed apples, then successive LAYERS y
straw sra ana apples until the press was full
me Hhe layers OF apples are called 'cheeses.
NOW, instead of straw, Atlantic A. cotto,
ls used, being cheaper, as it can be use,
tePedttdIy, makes cleaner cider, as il re
'"i"s the small Particles of apple which
pass through when straw is used. Afte,
Tue juice Is expressed from the pulp. there
are 1r several ways OF preparing it for market
~ "e soIu at once as sweet new
,uIi' onI II Is barrelled and shipped at once,
M; 'oiN on arrival Tor immediate use.
a,,l m'9' az lhIS season OF the year, will keep
sweet about week, the trade beinp onIt
among local dealers, and the cidar9 ro,.Iy. o,i'y
oelng shipped any distance. Some mann.
iacturers, after it is barreled, will Iet !,
stand over night, then insert the sn;,,ot
wei up to the centre of the head Of fha
oarttl, and thus draw off only that horton
"h!ch Is settled most and is cleare,t. and
"illch VIII sell at enough more to pay for
the extra trouble.
ABOUT November lst, dealers begin to
put away cider for 'fining' or 'clari ving'
IoF the winter and following summ4r's
'l"HT' for winter stock, the 'Ieaching' or
s"Iu Hhing Is generally used. This. it is
T"lu' makes the sweetest cider, and it will
heeP well INTO the early summer. For
leachlng, kind Of clay or sand i usad
winch must be free Of ali mineral substan'
ceS: The clay or sand used is found in ,
oed near Millvllle, Mass; it is the onIv
KIND known, and sells at 81 ner harrei
Inc leach is prepared as follows: A nine
box Is provided l2 feet long. 6 wide d
nigh, with false bottom about two incboZ
ABOVE the lower one. The sand is snread in
the ooX, about six to ten inches thick
packed hard, and cloth stretched over !,
10 prevent any particles of apple or other
substances from passing through. Before
used 1T must be washed. Water is poured
M winch percolates through, first runnInu
uIrty ana dlScolored, but finally clear as
crystal, which Is sign THAT the sand is
ready Tor use. When large quantities OF
cl"er are made, the liquor is run into tanks
from the pressing machines and allowed IN
Stahd from eight to ten days. After fer.
illeh'Ihg' II Is run into the teaches and
comes our cleaned of all impurities. Then
y Is o"rfeIled, and will keep all winter and
~ ~ garry summer. This process is now
me one most generally in use, and makes.
II IS claimed. the sweetest cider. 1t is also
quicker process, and this year new cider
was IN the market as early as the middle of
September For bottling, after heinz wall
Se'cled' II Is drawn off into bottles, some Of
which, for immediate use, are CHARGED viii
carhonic acid gas, but it is said that if
allowed to stand, it will itself generate in
twenty or thirty days sufficient cas to make
a good, lively champagne cider.
me second process Of clarifying is by
islngIaSs or fish sounds. Isinglass RUSSIAN
IS the heSt) IS prepared as follows: ANY
certain quantity is broken up. placed in |
vessel, and water poured on to cover il. |
Day ny day more water is added. until the |
iSlh@lasS IS all dissolved. OF this one ounce |
IS ! suInclent for tOrty-gallon cask of cider. |
oy thinning 1t down until it makes about |
half gallon. This is turned into the bar. |
rel, the cider being violently stirred in |
order to thoroughly mix. As this nronara.
llon sinks it carries with it all foreign sub. |
stances. Fish sounds are also used to |
great extent and are prepared as follows
10 certain quantity of sounds add sniff.
clent cldar vinegar to cover them. This
cuts them, and in about twelve hours
makes thick paste. Then il is worked
through fine sieve, which reduces il to
JelIy-llke consistency. For a fortv
salion cask about one ounce is required.
This should be thinned with cider from the
anne lot to be clarified until it makes about
'ne-half gallon, and added and stirred the
anne as when isinglass is used. This makes
cider that will keep in summer. Some
claim that one ounce is too
much, as if too much is used it will affect
he flavor of the cider, and this is said TO he
he cause of the strange flavor sometimes TO
e met with in cider. Experience only can ;,
etermlne the exact quality.
Cider is now largely made on the mill
ystem, the same as cheese is made bv the
'ctory system, the owners of the mills buy.
lg the apples of the farmers, and in SOME
distances taking on consignment and divi.
ing the profits pro rata, made on the cider
reduced from them.
" Cider, to be clarified by the above pro.
esses, should be allowed to stand about
IN days to ferment and settle, then the
arlfylng material is added, and, after set. q
ing, the cider is ready to to be drawn off :
ito other casks, or bottled. 9
" The city saloon trade is large portion h
the trade. For this trade cider is nut n
In three, five, ten and fifteen-gallon a
egs. For the southern trade, in half
'rreis. ttwenty.eight gallon packages, and