The sun. [volume] (New York [N.Y.]) 1833-1916, 1892-04-11
CIDER.
How the business OF Making II - Now
Conducted In This Stale.

How the business OF Making It - Now
Conducted In This Stale.
There Is n willow shaded mill pond In tho
rolling country on the north shore OF Long
Island where boys go after school to angle for
catfish and sunnies. Hills covered with or
chards slope down to its edges on three sides.
and on the fourth the water which tumbles
over the dam runs northward through II deep
ravine grown with scrub birch. From q seat
on the dam the angler looks down on the roof
of an old one-story mill with moss-grown
shingles ard OH II largo ovcrshot water
wheel which creaks as it turns. Small noun
tuin ranges Of apples are heaped on
a level beside tho mill. and down the
winling road comes q two-horso wagon
loaded with russets. Such. ut least, Is
the scene in September when the apple hnr-
vest is pressed into cider. 1t is further en-
livcncd by tho country boys who scoop up the
fresh Juice in their followed hands as 1t runs
through the trough from press shed to storage
house.
Such mills can still be found in this and
neighboring States. but they arc not near
ly SO common as they were twenty
years ago. The production OF cider
has increased enormously since then.
but modern methods and machinery have
robbed the cider mill OF much of its pic
lined aud sparkling cider over tho bar. or haye
it served at the tables Of the best city hotels.
It is no longer identified with the country. but
there nrc few men WHO do not: wherever they
happen to put tho glass to their lips. catch
Will the aroma n vivid picture oi willow.
sklrtod mill ponds rushing race ways and
New York State makes the best cider in tho
world. Tho orchards Of New Jersey and Con-
second place neverthe! less. 1t is in the coun-
ties bordering the Hudson; and in tho north
west near tho lakes that the inpni' asMnires
whore the pressed Juice ripens into Il spark
ling fragrant beverage winch, commands, a
Of this Stats send their barre!lei and bottled
products tc every cthe- state in the Union to
South America, and to Europe; New York
Tho development OF the modern cider mill
has New
and tho demand which it has created. Cider
kE is 9nEsr 81 se pns OF
u rough grinding and pressing apparatus and
bitches to it his treadmill in order to produce
drinking and the family vinegar. Cider max
ing is now great industry i, Capital has sen en-,
dealing Inns With With many thousands OF bushels Of
apples every fall. .Labor-saving machinery
been invested upon which cider is earning in
tcreSt and handsome profits.
for the market. This he sends into many
ns wod anssS 'Sss st s
America. for the apple is there esteemed u
greater luxury than tho banana. the orange.
sends to the cider mill. but this necessitates
another sorting. for the best manufacturers
require ssIan tSsr Nth Of fruit srd fss
OF cider. The unripe and stunted fruit
IS devoted to VINEGAR IN The ,sot apries
sors % wagons. 'a and are there DUMPED into
s stSdE"f nspeeted TSy mil t owses pays tHo
and the condition Of his fruit Condition is
now regarded rs an important consideration.
R the d days ssos ns Se q oM sasS n I
fused or thrown away. This is another reason
why mills OF great size and high power are rc-
rre receive within period Of a few weeks may
be disposed OF without delay and consequent
chained. roT The fruit Is ground and
just as it used to he. EXCEPT for tho use Of I'M
Rsvs% aSy any rhs however,
only pressed 50 long as the, sweetest Juice
runs and before there Is any danger OF mash
d. f ate cider Later on tits pumice is pressed
again and the Juice run into other receptacles
fQrthe making q vinegar; Each bus s q } up
Gallons OF cider and one Of vinegar.
Where the great improvement In l manuiITHSc o
t masdy sS e L t n fs s nj s
farmhouse Preside is q thing OF the past Our
cider now is as clear as amber. and. when Ter
sparkies as delectably. as the finest cham,
payne. The most sentimental will have s, to
admit that the Leverage which IL ps 81 aYor
ana a bouquet which. has ne. cQunterpart IL HE
rose tinted recollections Of boyhoodi Many
sX3ed IN The IN Universal adopton Of refining
sand. Through this the julce Is passed ~
through filter and comes Gbt c'e bned GoW
wines do which is i'm psrceptible except when
TIE liquor Il stirred a. II apTnssn
For years the manufacturers lnbored to ma
remedy for this, Wines are allowed 10 stand
When . they are decanted with Infinite care into
their permanent receptacles. This method
would work as effectively with cider put It ne
s eens With the cheapness the beverages
Finally It was found that the introduction ~
Of small quantity OF cs s56 aes aep rasnlt
creat deal OF the very best cider Is treated In
This way. but there arc brands I i2nG iam nddi
whose prefer a ~" foresn matter
even SO heathiul as carbonic acid gas. some
Of the best carbonated elders are atvertissa
upon the label Of each bottle. so that no ohe
mny drink without knowledge. .,,. aida,
it was once popularity supposed that ct tnH
V Without i the Introduction OF some adultcrant
], was at ono time widely published thnt 6i ieS
this result and was so used by manufacturers
ana this fact interfered for while with the
tpread Of cider drinking As faet' rIde tba AZ
merely Iy sealing the fresh os lIis =
Apple Juice contains sugar and 6esoH imto
alcohol But Il reauiies the action OF the air
to accomplish this change. and when cider Is Is
bottled sweet it viii remain So Perfectly Tprs
cider carbonated SO that 1t foams like cham.
payne. but absolutely Misunderstanding; has as
long been ON the market and Is one al, OF inc sS
most famous brands. Champagne ciler' ~,
called, is nothinC but refined hare" cider II
Is not true that spirits Of any sort are added 10
Simply allowed to stand until the sugar
changes to alcohol. Of wlich, about three ., per