The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1882-09-21
Cider Making

Cider is something that costs very little where
orchards are large and fruit plentiful. as in its
manufacture may he used much fruit that is Un-
salable. The best apples pay better when bar
relied and sent off, but there are many old seed
ling trees that produce nothing fit for eating
but whose fruit makss good cider. The crab an
Piles are the hest for cider, and in some sections
are used for this purpose entirely. While it is
not necessary TO use the best apples, vet good
sound, ripe ones only should he used They
should be carefully assorted, wiped clean and
dry, and every unsound one discarded. The old
method of preparing,a bulky press in the orchard,
10 bo left standing until the 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 it
is unnecessary 10 go into details Int i: is not ey-
cry one who knows how 10 keep cider for any
length of time. In order to do this the cider
should be strained into clean barrels and imme-
diately placed under shelter. II should ferment
until ready for storing away, if it is desired to
be a little hard, hut II preferred sweet, il
should not fermcnt. To prevent fermentation
at any time, first place the cider in a barrel
from which a stave of the head has been renlov-
cd, care being taken to leave space af about
ten inches between the top and the cider. New
placs on the cider deep block of wood, which
of course floats, and this place half pound of
sulphur Set fire to il. close up tightly as soon
the sulphur is burning. and leave il clos
ed for an hour. Repeat this several times dur
ing the day, by igniting the unburnt sulphur,
and when the process is over put the cider
in the barrel intended for it, Now ill the barrel
previously used. The operation is this: Sulphn-
rons acid gas is formed, which the cider absorhs
This gas instantly arrests fermentation and de-
stroys fungus, the consequence being a good,
sweet article for an almost indefinite time The
sulphur gas is perfectly harmless and imparts no
unpleasant taste. To make apple butter the ei-
der should be used H. it comes directly from the
press, rs the sweeter the better, aud porcelain
lined pots are best as brass and iron often cause
metallic precipitation from the acid of the cider
(malic) with the metal This is partially avoid
ed when the cider is very fresh vet there is dan
ger at all times. Exposure TO the air allows ci-
der to absorb oxygen, which forms alcohol Fur
ther exposure admits more oxygen. and we have
vinegar After a while the vinegar will be
changed by the oxygen into carbonic acid wa
ter, which Is a return To its primitive condition
before entering the apple All the acids of fruits
whether tartaric, citTic. malic are finally
transformed into carbouic acid, and the decom-
position of cider is Ouly the progress of changes
that are ever taking place in all Substances
formed by ths union of carbon. oxygen and by
drogen in fruits. for the same changes take place
among the expressed juices of blaekberries cur
rants 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