The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1878-11-29

$500
Dark and rudy tinis that crimson IN TIA light )
Soft strcaks Of silver glimmerinz reaIiy white
Amid the iusset browns half hid away;
Pure ( cen of spring that iiEgcrs y lille y may
Patches OF ivy-foIisge dark as nights
Rich purple shades that peep out from height
Such crown with glory the September day.
Oh. autumn woods lie beside the stream
That winds you roundabout 50 lovingly
Aud wrapt in sense of wondrsus beauty, SEQ
How vain must he ambitions lefty dream
To rival tints like yours, or dare to trace
Your perfect harmony, your perfect grace
How TO MAKE AND KEEP SWEE u
DER-Cider, as every one knows who
has had any experience.withit, IS liable.
even under favorable circumstances, to
UNDERGO aeetous fermentation, and de-
relops a rough, hard taste. rs soon IS 2
barrel or cask is tapped, it grows more
and more acid, and finally becomes yin
egsr.
Some prevent fermentation by treat
nent with various compounds prepared
for The purpose which contain lime.
SuIphise (not sulphate) of lime Is q
usual form. Prof. Horsford, OF Csms
bridge, Massachusetts, is enc of many
experimenters who has testified TO It's
efficacy in keeping cider sweet. BE
advises one-eighth of an ounce OF sui
phits of lime to each gallon of cider
ster The fermentation has proceeded
until the liquor has attained the required
taste, first. mixing the powder in a quart
or so Of cider, and then pouring it into
the cask and giving it thorough
shaking.
Aud yet another plan is pouring it
into The bunghole OF the cask, after the
first draught has been made, half pint
of warm, clear sperm or sweet oil, the
argument being that this spreads thin
coat over the surface, and keeps spread
ing as the cider is drawn out, excluding
the air and imparting no taste OF eli to
the cider.
The methods here given are among
the least Objectionable of the many
praeticed, and afford, according TO the
testimony of farmers, q beverage which Is
very tolerable, if not excellent. Con
noiaseurs, however, detect these and al
other appliances, and the majority Of
cidsr-drinkers regard pure cider. unlam-
pered With, as the only goodscider.
Cider properly made, at the right
sesson of the year, aud from the right
sort of apples, viii, when tightly bunged
in good barrels or casks, change bat
little, and that very gradually. When
bottled, there Is no change, except s
certain improvement which comes with
age. When prime article IS required
for keeping during the entire year O.
longer, tbs first step, then, Is to producs
q good article. October and November
according to climate, or when the light
autumn frosts have begun, and the fruit
is in all its rudy perfection of ripeness
Is the time TO make cider.
= good cider-appie is rather astTingent
IN its properties of flesh and juice. The
celebrated Newark, n. J., cider, which
always commands a high price on &C
count of its superior excellence, and Is
ef;en sold under the name OF champagne
cider, is made from apples the juice Of
which contains the largest percentage oi
alcohol, as the Hessisn, Garfield, and the
Virginia crab. The strongest cider,
furthermore, comes, as rule, from ap-
pies which contain the least amount Of
Juice The apples are sweated, and per
United to try somewhat before they are
ground, the quality and strength OF the
cider being improved, in consequence Of
the apples having parted, during this
process, with six or eight per cent. of
water.
The apples cleared of leaves, shriveled
winfaIls, and rotten fruit, are crushed or
ground, according to the old or new
process employed the former Is prefer
able, as pomsce which has been finely
ground is liable to yield cloudy CT
muddy liquor. The pulp is generally
laid aside for at least twenty-feur hours,
and turned occasionally to allow fer
mentation to set In before the Juice is
expressed. By this means the aromatic
oil contained in the seeds is extracted,
communicating its favor to the mass,
and q richer, fuller favored beverage Is
the result.
The color of the juice is changed by
the management of the pulp. Different
Kinds of apples give different iavors, but
from any kind two distinct varieties of
cider msy be made, the one by express
ing the juice before any change of color
occurs from the exposure of the pulp to
the atmosphere, and the other after this
exposure. In champagne cider, theTe>
fore, the juice, in order that it may be
Hghtscolored, is pressed from the pomace
as soon as ground.
lie cssks into which the juice is Pit
should be clean and sweet. If new ores
are employed, those made of strene, oak
slaves ale recommended. If seconds
hand ones are used, whisky or other
spirit casks are best, provided they arc
cleaned Of must and all impurities. ri
not, they should be thoroughly eleansed
with lime or wood ashes and water. In
addition to this, thoroughly fumieate
with matches of roll birthstone dropped
into the bung, afterwards rinsi1g with
hot water and draining dry. Tie barrels
filed. they should be placed with bungs
up on blocks or skids, where the tenn
pcraturs will not fall below sixty de- |
grees nor increase above se7enty-fiYe
degrees Fahrenheit.
An active, saccharine fermentation
will begin In few hours, and ought to be
allowed to continue, with the bung loose,
until the kissing sound, so readily dis
cernible when carbonic acid is escaping.
shall cesse. The cider is then ready for
the first racking, and it is at this point
that it is exposed TO the action of sui
phuTous acid gas by the advocates OF
stunning" or matchin,n as it IS
called. AS il has been before intinated,
the connoisseur quickly detects matched
cider; therefore, old manufacturers
emit it.
After having racked or drawn the
cider of into clean barrels, the bungs
should be tightly replaced for a few
days, when it can again be permitted 10
ferment, the bungs being, of course,
loosened IS before. The cider NAV be