The Red Cloud chief., 1879-10-02


How 10 P~RE-EryE CIDER. \ pure.
sweet cider i "ulN ubiaiuahlc from clean.
sound frnit. aud the fruit should there
for, br carefully examined and wiped
hcf"r" grinding. In the pres. u~r hair
cloth or @unuy in plac" of straw. ~
the cider runs from the press let il pas
through "a hair sieve into a large open VS.
sci that VIII hold - much Juice a. can
hc expire sod in one day. In one dIN.
or sometimes les. the pumacc will rise
la the top. and in a short time grow
very thick. When little white bubbles
break through il. draw off the liquid
through a YER, small -pi""t placed about
three inches from the bottom. So that
IN" lees may lr left behind. The cider
must bc drawn off into very clean, sweet
casks. preferably fresh liquor casks. and
closely watched. The moment the
white bubbles. before mentioned. are
perceived rising at the bunghulc. rack it
again. Ii i usually nccc>>ar, Ia repeat
this three times. Then ill up the ra>k
with cider IN every respect like that
originally contained in il. add Il tumblcT
IF warm sweet oil, and hung up tight.
For very fine cider it i customary Ia
add al this Stage IF the process about
half a pound IF glucose (>tarch sugar..
or a smaller portion IF white sugar.
The cI>k should then De- allowed +" re-
main in "A cool place until the cider has
acquired the desired flavor. In the
I meantime clean barrels for it, reception
should be- prepared, ~ follows: some
/ clean strips of rags are dipped in melted
sulphur. lighted and burned in the bung-
hole. and the hun" laid loo>cly on the
end of the rae - a. la retain the sulphur
NII,nr within TIA" barrel. Then tic up
half Il pound If mustard seed in Il
coarse muslin ha-. aud put it
i'm the barrel. ill the barrel with
cider. and add about a quarter
If a pound If i>ingla-> or fine gclatinc
dissolved in hot water. This j. the old
fashioned way. AMI will keep cider in
the same condition ~ when it went in
la In" barrel, if kept in Il cool place, for
a Year. Professional cilrr-nlahpr~ arr
now using calcium >ulphitc ~(>ulphitr IF
lin,c), instead Uf mustard AMI sulphur
Nalor. 1t j. much more convent
cnt and cffc"tual. To u>c it.. it j. simply
. i''isi>lt' ~ a'Nl tiI'-'i-llU lh bit'-fli.ll-
ter "f AN ounce "f the >ulphiir l." each
gallon IF cider i'm the cl>k. first mixing
the powder in about a quart of the cider.
then pouring il back into the ca>k AMI
giving the latter 4 thorough shaking ur
rolling. After standing bun-rd several
days to allow the >ulphitc to exert it, full
action it may hc bottled off. The sui
phitc nf lime (Which should not Ice mis-
taken for the >ulphatc IF limc) i a com
mcrcial article. co>tin" about a. cents a
pound hy the barrel. II will preserve
the sweetness If the cider perfectly. but
unless care l. taken not l - add too much
of it. it viii impart u slight >ulphurou-
taste tn the cider. The bottles and
cork> used should hc perfectly clean.
and the cork> wired down. \ little elm
namon, winter~rccn. ur slS>afra~. etc.
j. often added Ia sweet cider i'm the bot
tie. together with a dram or - Of hicar-
Donate IF soda at the m Of driving
the stopper. This helps Ia neutralize
free acids. and renders the liquid If
~fcrve>ccnt when un>toppcd: but if used
in eNcc>>. ii may prcjudicially affect the
ta>te.- Scientific -1IacrJcaH.