The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1880-10-08
lcw 10 Make. Refine ana Keep Cider
and W ines.


In regard To the ''I.arEen Cider" the
method of making it is wholly an un-
written and practically impaired secret,
lust as much as that of matchmaking,
or any other The people are not prac-
tically, but only theoretically, hard TO
educate An Illustration of this we
see every day in their ludicrouS Efforts
to mimic the fashions.
Among the first requisites in either
cider or winemaking is a perfect juice
from fruit in its perfection and OF this
state the novice is poor Judge. Some
kinds of fruit, as grapes. must I've dead
ripe but not SO with apples. They
must have their sprightliest flavor, and
he so mixed i'll variety Us to blend To-
cether into the desired flavor, and which
must never be either lost on chaHgcu.-
: Drups and clarifiers spoil wines, and cI-
der is only Il synonym for the wine of
( the apple, as perry" is for the pear. -
J There is. however, Il distinction ot us
ago between wine and cider Wine,
which consists OF the addition OF water
and sugar to cider
Irit he attempted 20 make cider out
+ of season, OF of unripe fruit, sugar be
comes necessity to preserve it fIom the
acetous fermentation and spices and
alcoholic liquors have the same effect.
1 But the true wine OF any fruit Il the per-
fected Juices after they have undergone
the vinuus fermentation by slow ana
gradual changes in Il protected situation
of stiffness and rest. Yet the best can
do fur the people is to recommend the
use OF spices and sugars to taste, De
cause | know they viii not have the
Juices of which | speak, or even II they
have Il very fair juice, Will II may De
they will. attempt 10 scour out lousty
casI with Il ..lCg-cliitiu,'' in which TO
Keep it; or, worst of ali, attempt 10
clean an nd watsrcask. In which the
seeds Of decay and water bacteri;U are
too firmly established for anything short
of fire to eradicate. Nature Is perfect
in all her appointments and iinaljtltS,
and they vino come the nearest 10 Il
[ knowledge and compliance With Hci
I facts will succeed the best III their aC-
compiShneuts. The clcJnest cask Is
one that has once been filled with an al
cohOl liOuOr, TO save the wood Ot which
it is made from any taste. Apples must
De mashed. not cut or scgaped, with
meta. SpudS on rollers, and juen lie 4
few hours in the pumice in = cool placy
to oXdiZe, but not TO soar.
Cider must be strained. settled and
decanted or drawn of the sediment, allu
! Immediately taken TO a cool place II
rest to ferment, which process Will rG-
Quire at least mCnth or more. IheI
= rack off into a clean cask and add yuul
spices ami alcoholic liquors--nOt more
than heapn5 tablespoonful OF the for
mer. nor Il quart ut the latter To Il barre
4 of the Juice For the appie-juice, pow
dered and scraped ZinZlDar loot /, the
/ best spice aud pure apple brandy
Z from the cider, the stronger tis bette
the best liquor to add but mind
& these are only necessary TO an Imperfect
s Juice while 4 clean and preserved YES
{ sci is necessary O the lest. Alter rack
/ ing, bmg up and keep tightly buuge,
I always until ready for bOttiiuE. WhIcl
viii require one year at least, OF more
! IL the Fermentation is incomplete. tn,
wine viii strain the case, i'll which c,IS,
I bore "A gimlrt huie in tine Top otave nea
{ the quarter hoop; leJ the gas of and re
) cork When buttled-ds at al times
Z rest in the cool, dark celia: OF vault j
{ absolutely necessary TO The best results
and We know but one end to lis keeping
Of which the epicure is the best judge
: T. LNRkIN.
DcImrarc County. P0.
8 y. B.-Goud cider cannot he made j
warm weather. and 40 wine can l.
] racked lii warm or cloudy weather.
#Om this subject there will be fuuu
: diversity of opinion, and | dare no
s claim to be the best authority. Nan
Z prefer mustard seed and other spices
all of which has been publishyG man
3 times by different ones. The quest 10
Z is, whether it is better to take the meal
8 to Cb,ain a perfect, natural Juice. or /
/ try to remedy an imperfect one b
a (. e. p