Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1879-10-09
Farm anO bousebOlO
Kew I. f-eterve CIDER

A pure. sweet cider j. only obtainable
from clean. sound fruit, and the fruit
should therefore be carefully examined
and wiped before grinding.
In the press use hair cloth or gunny
in place OF straw A. the cider runs
from the press lei it pass through hair
sieve into large open vessel that will
hold a. much juice as can be expressed
in one dav. In one DAY or sometimes
less. the pomice willris TO the top; and
in a short time grow very thick. When
little white bubble. break through ii
draw of the liquid through very small
spigot. placed about three inches from
the bottom. so that the Ices may be JEFF,
behind. The cider must be drawn of
into very clean, sweet cask-. preferably
fresh liquor casks. and closely watched.
The moment the white bubbles, before
mentioned, are perceived rising at the
bunghole, rack it again. II i usually
necessary TO repeat this three times.
Then Gil up the cask with cider in every
respect like that originally contained in
It: add a ,umbler of warm sweet oil, and
hung up tight. For very fine cider it il
customary to add 81 this stage Of the
process about half pound nj glucose
(starch sngar.) or a smaller poricn OF
white sugar The cask should hen lie
allowed to remain in cool place until
the cider has acquired the desired flavor.
In the meantime clean barrels Tor it,
reception should be prepared a. FOL
lows: Some clean strips Of rags are
dipped in melted sulphur, lighted and
burned in the bunghole, and the bung
laid loosely on the end of the rag 50 a.
to retain the sulphur vapor within the
barrel Then tie mp bali pound Of
mustard seed in coarse muslin bag and
put il IN the barrel. ill the barrel with
cider, add about quarter Of pound
of isingIass or fiue gelatinc dissolved in
hot water
This j., the o.d-fS>Aiousd way. and
will keep cider in the same condition -
when it wen; into the barrel !! kept ~
cool place. for year.
Professional cidcr-mAker. are using
calcium sulpaiIe lsulphte Of lime } in
stead Of mustard and sulphur vapor.
Il Is much more convenient and effectu-
al. To use 1t, it j. simply requisite TO
add oue-eightA TO oBe-qlarter Of 81
ounce OF the sulphie to each gallon OF
cider in The ca,k; iirs. mixing the pow
der in about quart OF the cider, then
pouring il back into the ca,k aud giving
the latter thorough shaking or rolling
Aner standing several days TO allow the
sulphite TO exert its full action il may be
bottled on
The sulphite of lime (which should
not be mistaken for the sulphale OF
limcl is a commercial article. costing
about forty cents pound by the barrel.
IL will preserve the sweetness OF cider
add too much of il, il will impart a
slight sulphnrons taste Ia The cider.
The bottles and corks used should be
perfectly clean. aud the corks wired
down
little cinnamon. winiergreeu. or
sassafrss, etc. is often added to sweet
cider in the bottle, together with a
drachm or so of bicarbonate Of soda al
the moment of driving tie stopper.
This helps TO neutralize free acids. and
renders the liquor efferyescent when
unsupported; but If used in excess il
may prejudicially affect The taste
WellsJoro AgfdfOr.