The People's vindicator. [volume] (Natchitoches, La.) 1874-1883, 1881-09-24
- /, xate and Keep Sweet Cider.

is IN sA&sFenecti0n OF ripeness, is the
SINE d ake . superior cider. Cider
from 800 pplss Is Of better quality and
posssie Nore body than that from
early 41ples. It will also keep much
sasaSg Ths product varies not only
with " season Of the year at which y is
zn2e3d but with the quality of the apple.
TIT eet Of cider il made from apples
Gh1cA e somewhat astriDgent in their
prepehcsof fesh and juice, apples the
iuice az which contains the largest per
4,enk. q xlcoh0l. The strongest cider
saaRses as q rule, from apples which
enntaia tie least amount of juice. The
Hessz Garfield, Virginia and other
crabs me especially esteemed as cider
appie.s; SO rerusset and pippin varie-
ssas, hsle sound small apples Of al
most N varieties make a fairly good ar
sicie.
ka&suerally claimed that the best
r4sasisyM cider that reaches the larger
1aarhegs is made 1t the steam mills
.vheres pplss are manipulated in large
bulk Cider made in slarge press, oth-
er thr.gs beiag equal, keeps better than
fhsf W1ich ia made in small hand
press 8 "A richer, fuller-davored and
'hets plored beverage is obtained
wf,ez f aposlace Is allowed to remain
IN sAGvas1 few hours and turned occa-
Snuaay to induce fermentation before
tie irssc is expressed, The color Of the
Juice may be influenced by the manage
meut Of the pulp. Different varieties of
appfes impart different havors, but from
Any aac' lind two distinct varieties of
cider nayjhe produced; the one by5ex-
puessiins, the Juice before any change of
aaOfor occurs from exposure Of the
po&Aa,e to the atmosphere and the other
sitter this exposure. In making what is
stzxmeA champagne cider, therefore,
whan . light-colored liquor is desired,
lie juice is pressed from the pomace
iE2eaiatcly sitter the latter is ground.
Professional cider-makers patronize
cidar cloth for the press, believing it to
L 1w better than straw. The best bar
rels for stering cider are whisky or
l1andy barrels. Where these can not
be obtained great care should be OBJ
served, to thoroughly cleanse, with lime
or wood. ashes and water the barrels or
castk used. in addition to this precau-
ts0a stis best to iumigate with matches
al rolled birthstone dropped into the
6ung, afterward rinsing the barrel with
h0e water and draining it.
In some mills the juice after coming
from the presses is pumped into tanks,
whore it is allowed to ferment for three
or fosr days, the temperature being
vegslated by steam. During this pro-
cess q part Of the sugar is converted in
to a2eohol, which Is necessary to pre-
serve the cider. From these tanks the
cider is next run through filters, bar
Eeled aad placed in . cool cellar. where,
tAs barrels beng kept well filled, 1t
sands until time for bOttling, when it is
suune1ines charged with carbonic acid
and sometimes has 3 little sugar added,
which gives it fermentation in the bottle
and , natural sparkle. This cider is
gaasEally known as champagne cider.
The more usual way Of treating the
iise BY farmers who make small guam.
Sfties Of cider in ordinary mills is to fill
~ bnEsels, and place in 4 temperature
1a1.sea sixty and seventy.five degrees,
Sikh The bangs loose to assist fermenta,
tsaL As the froth during fermentation
vaGhs cat at the bung-hole, juice re
ssEsea for tho purpose is added to The
bnz1Ik When the Kissing sound has
~esnsed the cider is considered ready fo1
- int racking; then it il drawn Of
aintD elean barrels in which the bung:
80 eighty placed for > few days and
Aaa 6osened to Induce further fer.
uez1aion. The cider is next racked .
aDesaa time and the barrels tightl1
.e1GssA When intended for draught ust
1n kept in cool cellar. If designed
~ Suttling this should be done not latel
1hqA4he early apring.
0sed6ctually prevent Fermentation
1Br cider has acquired the proper de-
4Bse d aoidity 0r hardness many expe
A5u1s have been resorted to, such q.
a11pg mus,ard.seed, exposing th.
r 70 the influence Of sulphurou.
;aeA &as q adding sulphuric acid. L
as10e, however, to be very general
ssaeeded that sulphise Quot s1lphatel
4kas Is BY fay the most convenient
- eGeetuaI antisspticl agent for thi:
l2pess 0atside of patent solutions, t
49, farmers are more OF less averse
Saite Of lime, applied ia limited
ntity. changes hut little il any tn,
1sssr At cider, which is more than cal
$3.50 f0rs tho other materials men
ansA. The rule generally adopted i
Ndghth of an ounce Of sulphite o
1e % each gallon Of cider, this to b.
$500 after fermentation has proceeded
te liquor has, attained the required
i i added by first mixing tn,
Is~dar IN . quart or two fof cider an,
saa pouring this into the cask, whicl
- b thoroughly shaken. ~
CIDER made late in the season, an,
oseflDd after y has undergone fermenta
1sa and teen Kicked 'oif, vii keep
- sisac without che aid OF aay foreie
slshsGanee. As has been inimssed,
- ct sugar added to each bottle Va
Essder the cidsf more or less sparkling
II Korld,
KIN y J Is s - -
s,s1e1ufdg md Keeping Potatoes
~ late years the potato has been on,
q ~ profitable d tarm crops ii
80 1ast, end this chiefly arises from thu
~ that II is somewhat difficult y kee,
ss1ay very great quantity 0f them. Thu
10y - many ore grown that can b
and - tie accommodated
- Eaited there u no giut in the mar
A3as there ere with thinge which an
$3.50 and mspE b sesk Is mafket 4
OF course there N ,tjmsh Yher
il llti Tile 16is. his d III to Sc ID,
! e~ hdazly enSli Srots1 1tl6nyto1
- fgreoaaIo Which follow til
- ~ thtk 46l69 ~ transient yeceta,