The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1889-10-30
FARM, FIELD AND GARDEN.
DEVOTED TO TIE INTERESTS Or
AMERICAN AoRicULTURisTs-


Tsou and when TO Make Good Cider The
Bext cider Apples and the Dess Machine
for Grinding Thcm-Snese~fions TO Buy
-rs Of Commercial Fertilizers
Asa rule the fruit Of Seeding trees. OF
natural fruit. as il is called. Is better
fer cider than many Of the popular tanie
varieties The best eide. varieties are
rather small. hard and sound late sfep-
ers. Among the hest arr hewes crab.
Waucl,'s crab. Harrison apple and some
red Grains. Golden rIissets. Newtown
pipnins and any similar apples sound
and hard at the time of grinding. VIII
make good cider but such varieties are
usually more valuable FOR other pur-
t,rs.s Too much stress cannot be laid
upon having the der APPLES clean and
free from ROT. While the chemical
changes going on in VINEGAR making viii
eliminate most Of the favor caused by
decaved fruit. not 80 u cider. where Il
will remain and affect il unfavorably 10
the extent of its existence in the apples
out OF which IL was made
The later in the season that cider can
lie made the better 1t is true that cider
apules viii not be 50 plentiful. but II a
fine beverage is the object II viii pay TO
make less cider and more vinegar. The
auDles ti.at remain sound until the last
of November will make cider worth
double as much as it would be " made IN
Septenber. Cider made in cool weather.
when the germs Of fermentation are IN
active. may be placed in large open casks
10 settle. when it csn be racked on INTO
barrels while vet sweet and be stored in
a cool place. Temporary vent may occa-
sionaIly be needed to prevent straining
the barrels so as 20 cause leakage, but
late made cider from sound apples, II
well cleansed from the fine. pulpy parti-
cles. will keep sweet through the winter
and be palatable into the summer. be
sides this. it win be natural and VIII
haveundercone only enough acid change
10 give Il more life and spirit.
The best machine for grinding apples
for cider is one that win crush them
rather than one that rasps or CRATES
them into a fine pomace. The object Is
10 get out the juice and have as hit
tie as possible Of fine pulp held IN solu-
tion. When ground. the pomace should
remain in the trough over night before
il is pressed. Straight, clean straw Is
the best straining material for laying up
the chee se. and all tuhs and barrels
should be thoroughly cleansed before a
second using. Should cider freeze at
anv time the ice ought to be separated
from il and thrown away, and not be
permitted % melt into it again. Where
this is done before thawing the cider
that remains unfrozen will be greatly
improved.
Cider should never be Diluted with
water in any part Of the process OF max
ing. and the colder it can be kept. with
out freezing and thawing, the slower 1t
viii be in turning 20 an acid condition.
In addition TO placing it in large casks
as soon as made, where il can be cleansed
bv skimning the scum from the top and
drawing off the clear liquid from the
sediment at the bottom, it is quite often
further purified by filtering it through
clean sand before it goes into the barrels
to be bunged tightly and stored away.
The above is the natural process Tor
making cider. and when so made it will
seldom or never prove disappointing.
according to The New York World.