The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1882-10-06
MAKING CIDER.

Cider is something that cost but very
little where the orchards are large and
the fruit plentiful. as in its manufacture
may be used much fruit that is unsala-
bic. The best apples pay better when
sent off; but there are manv old Seeding
trees that produce nothing fit for eating,
but whose fruit make good cider. and in
some sections are used for that purpose
entirely. While il is 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 preparing a bulky
press in the orchard. 90 be left standing
until next season, should be done away
Tor we now have crusher5 and press that
DO the Work in a more cleaner. better
and economical manner. their cost being
small compared to their effectiveness.
As full directions for making cider ac-
company them it is unnecessary to go
into details but it is not every one who
knows how to 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 ferment until ready to put away
If it is desired to be a little ''hard, " but
II preferred sweet it should not ferment.
first place the cider in a barrel from
which stave of the head has been re-
moved, care being taken to leave a space
OF about ten inches between the top Of
the barrel and the cider. Now place on
the cider deep block of wood. which.
or coarse, floats, and on this place half
pound OF sulphur. Set fire to it. close
up tight as soon as you are sure the sui
phur IS burning, and leave it closed 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
IL. Now bill the barrel with more cider
and treat in the same manner. filling al
most full the barrel previously used.
The operation is this: Sulphuric acid
gas IS formed, which the cider absorbs. !
This gas instantly arrests all fermenta-
ton and destroys fungus, the conse- !
quence being good, sweet article for /
an almost indefinite length of time. The
sulphur gas is perfectly harmless and 1
lmparts no unpleasant taste To make /
apple butter the cider should be used as /
1t comes from the press, as the sweeter
the better, and porcelain lined pots are
the best. as brass and iron often cause
metallic precipitation from the union of
the acid from the cider (malic) with the
ii0Cdi. Luis IS partially avoided when
the cider Is very fresh, yet there is dan
ger at all times. Exposure to the air
allows cider to absorb oxygen. and we
have vinegar. After while the vine
gar will be changed by the oxygen into
carbonic acid and water, which is a
return TO its primitive condition before
entering the apple. All the acids of
fruits, whether tartaTic, citTic or malic
are finally transformed into carbouic
acid, and the decomposition Of cider are
)nly the progress Of changes that are
ever taking place in substances formed
Dy the union of oxygen and hydrogen in
fruits, for the same change takes place !
among the expressed juices OF black Der
les, currents and even the vegetables. !
sugar added to cider strengthens it in
alcohol 10y adding more carbon. Cider (
S healthy drink when not used to ex-
,ess.-B0Ston Star.