Public ledger. [volume] (Memphis, Tenn.) 1865-1893, 1882-09-28
CIDER.
How TO Make II, and How to
Keep IL after II is Made.


Exchange.
Cider is something that costs but
very little, where orchards are large
aud fruit plentiful, as in its manufsc-
ture may be used much fruit that is
unstable. The best apples pay better
when barreled and sent off, but there
are many old Seeding trees that pro-
duce nothing fit for eating, but whose
fruit makes good cider, and in some
sections are used for this purpose
entirely, While tits not necessary to
use the best apples, yet good, sound
ripe ones only should be used. They
should be carefully assorted, wiped
clean and dry and every unsound one
discarded. The old method of pre-
pairing a bulky Tress in the orchard,
to be left standing until next season,
should be done away with, for
we now have crushers and presses
that do the work in a cleaner, better
and more economical manner, their
cost being small compared with their
effectiveness. As full directions for
making cider accompany them ills un
necessary TO 90 into details; but it is
not every n who knows how I'd keep
cider for any length of time. In order
to do this the cider should be strained
into clean barrels and Immediately
placed under shelter. 1t should fer
ment until ready for storing away if it
is desired to be a little "hard, /" but il
preferred sweet it should not fetment.
To prevent fermentation at any time,
first place the cider in a barrel from
which a staye of the head has been
removed, care being taken 10 have a
space Of about ten inches between the
top ard the cider. Now place on the
cil.r a deep block of wood, which, Of
course, floats, and on this place a half
pound Of sulphur. Set FIRE to it, close
up tightly as 500 as you are sure
the sulphur is burLiI 2, and leave it
closed for an hour. Repeat this several
times during the day by igniting the
unburnt sulphur, and when the process
is I'VE put the cider in the barrel in
tended for it. Now gil the barrel
with more cider and treat in The same
manner, filling nearly full the barrel
previously used. The operation is
this: Sulphureous acid IL formed,
which the cider absOrbs. This gas
instantly arrests all fermentation and
destroys fungus, the consequence
being a good, sweet article for an al
most indefinite time, The silphur
gas is perfectly harmless, and imparts
no unpleasant taste. To make apple
butter the cider should be used as it
comes directly from the press, as
the sweeter the better, and porcelain
lined pots are best, as brass and
iron often cause metallic precipi.
tation from the union OF the
acid Of tic cider (malic) with the
metal. This is partially avoided when
the cider is very fresh, yet there is
danger at all times. Exposure to the
air allows cider to absorb oxygen,
which forms alcohol. Further expo.
sure admits more oxygen, aud we have
~ vinegar. Alter a while the vinegar
will be changed by the oxygen into
carbOnic acid and water, which is a
return to its primitive condition be.
fore entering the apple. All the acids
OF fruits, whether t~artaric, citric OF
malic, are finally transformed into
carbonic acid, and the decomposition
Of the cider is only the progress Of
changes that are ever taking place in
all substances formed by the union Of
carbon, oxygen and hydrogen in fruits,
for the same change takes place among
the expressed juices Of blackberries,
currants and even the vegetables.
Sugar added TO cider strengthens il in
alcohol by adding more carbon. Cider
is a healthy drink when not used in
excess.