The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1879-09-19

thoroughly fumigate with matches of
roll-brimstone dropped into the bung,
afterwards rinsing with hot water and
draining dry. Fill barrels thus prepared
and set on blocks or skids with the
bungs up where the temperature will
not exceed IS degrees Fahrenheit nor
fall below 60 degrees.
The saccharine fermentation which
will soon begin ought to be allowed to
continue, with the bung loose, until the
kissing sound Occasioned by the escape
of carbOnic-acid gas shall cease. The
cider is now ready for its first racking.
Having drawn it off into clean barrels
replace the bungs tightly for few days,
when they should be lOOsened that the
cider may again ferment. The cider
can then be racked second time and
the bungs securely closed. If designed
for draught use keep it in cool cellar;
if designed for bottling (Which is the
surest means of preserving cider I'M
changed and indefinitely draw it off and
bottle in the early spring, 1. e., before
the appearance of apple blossoms.
BOttlers in the cities add ripening agents
and refine cider with isinglass, fish
SouuuS, WC.S Dut well CluCIs DOl-
tied at the right season, will prove sat
isfactOry without these additions. In
bottling let the corks be driven in tight
and we'll secured by wire, after the style
of those used in champagne bottles.
Place the bottles on their sides in cool,
dark cellar.
Cider made as described, at the prop
er season of the year and from the right
kind of apples, will when kept in tightly
bunged casks change but little, and that
gradually. When bottled there is no
change beyond n certain Improvement
which comes with age. But cider is sell
dom made with all the conditions fulfill
ell necessary to preservingi it indefinitely,
and various practices are perfOrce re-
sorted to i'm order to arrest fermentation
after the liquor has acquired the requisite
degree of acidity. Avery common one
is exposing the cider at the time of its
first racking to the influence of sulphur
Gus acid gas. This is most readily ac-
cOmplished by burning a sulphur-tipped
stick or strip of cotton cloth dipped in
melted birthstone inside cask
partially filled with cider and shaking
well SO as to insure the gas being alb
SoIUcu w tHc tUt CstSh II
filled, the sulphur-cOvered stick or cloth
being thrust burning into the hung-hOlc.
The practice described gives way in some
sections to the addition ut the same stage
in the process of cider-making of sui
phurous acid gas, which, being Il pow
erful disinfectjng and antiseptic
agent, retar,ls To remarkable degree
not only the process of putrefactiOn but
that of fermentation, and prevents the
liquor from ever becoming vinegar. \
large class of cider-drinkers disapproye
of this mode of preservation, however,
on the plea that it detracts from the
flavor of the pure article. Others again,
after cider has acquired the proper acid
ity for pleasant flavor, draw it off into
clean barrels, adding to each one pound
of white mustard seed.
Professional cider-makers have large
~ superseded sulphur vapOr, mustard,
etc, by the use of sulphite mot sui
phate) of lime. This is employed i'm the
proportion of One-eighth of an ounce of
sulphite of lime to each gallon of cider
after the fermentation has proceeded
until the liquor has attained the requir-
ed flavor, first mixing the powder in a
quart or SO of cider and then pouring it
into the cask and giving it thorough
shaking. The sulphite of lime prevents
the development of rough, hard taste,
but is liable to impart Il slight sulphur
Gus flavor to the cider, especially when
supplied in two liberal quantities.
While connoisseurs are quick to de-
tect these and similar appliances, and
consider the pure juice of the apple,
untampered with, the only prime cider,
the methods described afford, according
to the testimony of many farmers, Il
beverage which is very acceptable if not
in the highest degree excellent. -New
York World.