The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1879-09-17


women in embryo spend those years that
will SO much influence their future lives
Let this be remedied. Let the fathers SUPP
ply their children with those grand edu-
Gators, the public press; gather around their
fireside the classic author, the historian, and
mingle with them the best poets and we'll
assorted novels, and thus inaugurate q new
era in our farm houses which will make
home more attractive to the sons than the
corner grocery" and the wives and daugh-
tiers will have something to smsse and rest
them after the cares of the day.
How to Make Good Cider.
Good cider, as every one knows, is one of
the best beverages man ever tasted. OF a
winters night, when all is storm and bluster
outside, how pleasant 1t Is to gather around
q blazing woodfre, with dish of apples
and big pitcher of cider on the tablet
There is genuine enjoyment in drinking
good cider and eating good apples in q cosy,
comfortable home, and one is sensible of
warmth and contentment which even ths
rude gusts which shake the doors and rattle
the windows cannot dispel.
To make good cider, the apples should be
clean and sound. OF course 1t Is impracti-
cable to have cider-apples as neat and
smooth and shining s-number-one bald
wins, sbut degree OF care in picking will
insure apples plenty good enough for the
purpose, and neatness in grinding, express
ing and barreliDg the juice is indispensable.
A writer recommends hair cloth or gunny
instead of straw, and as the cider runs
from the press it should pass through hair.
sieve into q tub large enough to hold
the product of one days expressing. Instead
of dipping from the tab into barrels, the
cider should be drawn off through hole
very near the bottom, in order to avoid roll
ing and to leave the dregs behind. As q
good deal depends upon the barrels in pre-
serving cider, it must be drawn into very
clean, sweet casks preferably fresh liquor
casks and closely watched. The moment
the white bubbles are perceived rising at the
buughole, the cider should be again drawn
off into other casks as clean and sw eet as the
first 1t is a good plan to repeat this pro-
cess two or three times. Then fill up the
cask with cider in every respect ike that
originally Ontalned in it, add q tumbler of
warm sweet oil. and bung up tight. For
very fine cider it is customary to add at this
stage of the process aoout half q pound of
glucose (starch sugar., or smaller portion of
white sugar. The cask should then BIZ
allowed to remain in q cool place until the
cider has acquired the desired flavor.
In the meantime fresh barrels should bs
prepared for its its final reception. A good
way to cleaue them thoroughly and render
them perfectly clean and sweet is to dip
some strips of rags in melted sulphur, place
them lighted and burning in the bunghole
and lay the bung loosely on the end of the
rag, 80 as to retain the sulphur vapor within
the barrel. Then tie up half pound OF
mustard seed in coarse muslin bag and put
it in the barrel, fill the barrel with cider,
and add about quarter of pound of ism
glass or fine gelatine dissolved in hot water.
This is the old-fashioned way. and will keep
cider in the same condition as when it went
into the barrel, if kept in a cool place, for q
year.
After barrel of cider is tapped, it often
detericrates from the influence of air, espe.
cially if used up slowly. This is abrogated
by bottliug, which Is convenient way of
preserving this pleasant drink. Many cider
makers now use calcium sulphate (sulphite
of lime, which should not be mistaken for
sulphate of ime). costing about 40 cents
convenient and effectual than the sulphur
vapor and mustard, and is used by simply
ad ling one eight to one quarter of an ounce
Of the sulpkite to each gallon of cider in the
cask, first mixing the powder in about a
quart of the cider and giving the latter
thorough shaking or rolling. After stand.
ing bunged several days, to allow the sui
phite to exert its full action, it may be bot
tied off, The sulphlte will preserve the
sweetness of the cider perfectly, but unless
care is taken not to add too much of it, it
will impart a slight sulphurous taste to the
cider. The bottles and corks used should
be perfectly clean, and the corks wired
down.
little cinnamon, wintergreen or sassa-
fras, etc. is often added to sweet cider in
the bottle, together with dram or so of BIZ
carbonate of soda at the moment of driving
the stopper. This helps to neutralize free
acids, and renders the liquid effervescent
when unstopped; but If used to excess it
may periodically affect the taste.