The Clarksburg telegram. [volume] (Clarksburg, W. Va.) 1874-1926, 1895-10-04
Cider Makiag.
Receipt For Making Cider. and Pre-.
serving II Sound for Years.

Receipt For Making Cider. and Pre-.
serving II Sound for Years.
The following receipt is taken
from the Somerset Wig, a news,
paper published ut Somerset, Pa.
in 1878, which was handed TO us
by Mr.. J Lepley, o. this city. 1t
will be read with interest by those
who are interested ia the making
of cider:
Three months ago | was at the
house of Nicholas Nall, Esq,
who lives near Deep Riverat the
upper extremity OF Moorefield
county, where / drank old cider
Of a very superior quality; and as
the hsbitual use of cider is emf
nently conclusive 10 health, en-.
sures sobriety, imparts the agree.
able sensation of strength and
vigor, and is a pleasant beser.
age that can be afforded at a
small expense, took care to be
exactly Informed of his manner
of making, refining aud preserv-
ing it. in the hope advantage
might accrue by publication OF
it. Mr.. Hall had in his cellar,
as we'll as now remember, about
S or 10 hogsheads and 30 or 60
barrels of cider of different ages
the Oldest was best, nor did he
think any fit to drink till it was
at least year old. That which
drank was three years old, and
it was excellent Ills Oldest ci.
der l did not taste. as he intended
it as a treat for his executors.
He complained that his stock
was TOO small to enable him TO
drink it of the age he wished,
butintended to fill another cellar.
/ here copy Mr.. Nails receipt
as he gave it to me in April last !:
"All apples fit TO be eaten will
make good cider. The grand
secret is in cleansing it from the
filth and dregs as early as pos.
sible. Each sort of apples are
to be beaten and pressed by
themselves. Two kinds of Juice,
both good, would if mixed often
make bad cider. | throw out all
imperfect, sorry and sunburnt
apples, as well as dust and trash;
beat your apples before much
mellowed, as they lose their
strength, soundness and spirit,
if TOO mellow: let them stand half
day after being beaten before
put into the press; then press
them slowly; discontinue ii as
soon as the juice discharged APP
pears to grow thin and watery.
The advantages of slow pressure
is in making the liquor run pure.
Let your casks, previously we'll
cleansed be filed quite full, to
permit the froth and pumice to
discharge itself at the bung.
! When the fermentation abates
cover the bung closely with
something that may be lifted by
/! the fixed air that escapes during
the future fermentation. In a
week rack off the cider carefully,
ceasing the moment you observe
it to run muddy. Now stop the
cask more firmly; in 10days rack
it off a second time, and in Is
days a third time. In every in.
stance the casks are to be clean
and perfectly filed, and when
filled for the last time to be bung.
ed close. placed in q deep dry
cellar, never to be moved until
drawn for use. Late cider need
not be racked until March, and
then one racking, or, at the most
two, will be sufficient. Be very
careful that no water. not even
the little that will adher after
rinslng cask, is mixed with the
cider. The smallest quantity OF
rain water Will render cider unfit
to keep. The addition of any
quantity of distilled spirits is not
only useless. but Injurious.
Mr.. Nails plan is the result of
long experience. and It's success
justities me in recommending it
to the public. hope it will be
tried. CALVIN JONES.
Raleigb. N e, July rs. 1875.
!