The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1882-01-19

cOulu only returu 10 uH6 FOuuu-GOcu
shoe of Henry VIII. Lord Palmerton
wore boots made on natural principles,
and he was not quite social failure.
London NeaOs.
The Making and Keeping Of Cider.
To make good cider. good. sound
well ripened, clean apples must be
used, and no others. 1t is better to
crush them than to CRATE them. Every
thing about the mill with which the
apples. pomace or cider can come in
contact must be clean-perfectly SO.
The apple juice, when expressed from
the pomace, must be filtered SO as to
take out every particle of apple OF
other solid matter which may be
floating in it. This may be done in
any practicable way in which the FL
tering substance contains no foreign
or deleterious matter. Cleanly washed
sand is sometimes used, and animal
charcoal; but probably mass OF per-
fecty clean cotton, or cotton cloth OF
many thicknesses, will be found to be
as good as anything. The cider should
be expressed from the pomace as
quickly as possible after the apples are
crushed, and the juice will be nearly
as white as water if it is Immediately
filtered. If the pomace is allowed
to stand some time after crushing
the apples, before pressing, the cider
will be colored and not as good.
When made as above, and filtered, the
question is, how to keep and cure it fit
for use. First, a clean cask. Ii it has
been used for cider before, it must be
wholly freed from the flavor of its
previous contents. This may be done
by burning out the inside, no other
way is certain, though long soaking
in water and washing may make a
tolerably clean cask, but it is better to
use new cask, or one that has been
used for spirits. Before filling the
cask, adopt a faucet to it, so that the
contents can be drawn off three or
| four inches above the bottom. Fill
the cask perfectly full, and place it in
cool cellar, where it will not be
moved or be in the least disturbed, and
| fit bung with a small aperture, so
that gas may escape while fermenta-
tion is going on. Before fermentation
has ceased, bung up perfectly tight
with small faucet, or its equivalent
| through or near the bung, by which
| air may be admitted when necessary;
| but this must not be opened except
] when it is impossible to draw through
the lower faucet without admitting air,
/ and then admit as little as will answer.
1 Cider fit for drinking cannot be made
in warm weather, unless you have a
much cooler place than farmers eel
lars genera ly are. to store it in.
temperature below fifty degrees is
indispensable. With such places for
storage as farmers are likely to have
! cider should not be made until the
latter part of November or the first par
4 of December.
When made, filtered, and stored a
before described, it should not be
drawn from or in any way moved o.
meddled with until it is cured, which
will not be until the May following
4 and it will be still better to let j
stand longer before drawing from it.
You can draw from it some time
before it will be necessary to admit al
through the faucet on the top of tn,
cask, as the gas generated will fore,
the cider out; but when 1t ceases to d.
that, then a little air must be admitted
from time to time through the uppe
faucet, which must be kept closed ex
cept when it is necessary to admit al
to the cask. Cider made and KEEP
and cured in this wav will be NOR
palatable and more wholesome thai
any wine, and is much safer to use il
moderation than any lager-beer or ale
1t is much better kept in a mas
in cask than in bottles; but if for an
reason it is desirable to put it int
bottles, it should be drawn from tn
cask into them, one at a time, an,
tightly corked, in the latter part G
: April or any time after that. TIL
corks must be tied in securely, and tn
, bottles must be very strong or else the
l will burst. Champagne bottles ar
about the only ones safe to use. If tn
: corks are not perfectly tight, the eide
Y in the bottles will soon spoil.
Thus it will be seen that to hav
good cider, we must have the pur
s juice of good ripe apples, in perfectl
d clean cask, placed in a position in
: cool cellar where it will not be move
1 or Jared, and after the apple-juice ha
c gone through about three-quarters
}, its period of fermentation, tightly close
: and then left to cure until about Ma
g 1st. If the air faucet is carelessl
q left open, the cider is spoiled-reduce
: to the condition in which we general
8 find cider, unfit to drink.
J, Ifyou want apple juice, or uncured cid
r for use during the winter, set apa
K cask sufficient for the purpose, mac
: and treated as above described; but
a should be used with caution, as it
Q not very good for the stomach. Cid
T. as generally made and used is Who'll
y unit for the stomach, unhealthful an
Is dangerous to use. and very likely
't create morbid appetite for slim
n lants, while the exact contrary is tr,
Y when it is properly made and KEEP
o If cider is to be sold, it is best to sc
u as soon as made, before fermentatie
l. has taken place, and the purchas
should place it In cool place, ar
% treat as above directed. 1t ma
/ however, be drawn off into Gle,
ID cask, in March or later, and tran
d ported; but it should be treated as b
III fore and allowed to stand few wee
If before use or bottling.
1t Most farmers can add to their I
IS ceipts by using their sound appl
is which are too small or ill-shaped to
,e merchantable, in tho way indicate
i. and promote temperance and 60,
N health. Cor. Country Gentleman.