New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-11-27

from WhlCh you returned with your anatomy
stretched tight. fun OF the thick. sweet amber
tuice-then read this stanza by Keats and after
that We will consider the cider business as il Is to-
day:
To AUTUMN
WeS ss'n not sh sss1 's s: e sss Thy ;''
i TSy s ba2 osEclf tss 9p ia SrsnsTy floor
OT on half-reaIed furrov, sound asleep.
Spares h % next the s fe and Of % @ while Thy si
M a. sometimes Ike a cleaner thou dost keep
STEADY b1 Thy e,! ad n.! head acres, ! brook
Thoa %a,ehss the ast zas sa' hours eSS BY hour,
1t Is 10 save these hours OF time In getting TIA
last oozings that the modern cider presses have
come int, being. They say that down In the noun
tains Of North Carolina you may stiI thu
poor whites pressing out pomace cheese" by
means Of a long heavy lever hinged against tree.
II was only short time ago that IN one OF the
sleepy Dutch neighbOrhoods OF ROckIand County
the writer found a broad-backed slamming
heavy iron bar Into big screw press AMI pushing
II around while her little husband only a weak
assistant to the amazon. Now. however. with the
steam or hydraulic press q cheese can be pressed
bone dry in short order. OF levers controlling
the speed and amount OF pressure.
cider mill generally comprises two floors. the
apples being deposited on the upper one where they
fed Into the hopper o. the swift revolving crush
er. chute conveying the mash the press below.
Here two men lay up the pulp IN successive layers
Like big jelly cake. with stats and coarse cloths
alternating TO keep the IN square block
OF cheese AS the pressure Is put on the Juice
flows in a free amber stream that soon ais a bar
rel 1t takes about busheI OF apples TO make
three and half gallons OF cider. Empty whiskey
barrels are in great demand 10 hold the cider in
good apple year and sell at 81 to 81 81 apiece.
The cider season begins with the first hard blows
that tumble the fruit OF the trees in the latter
part OF August September. the early product
going almost entirely for vinegar. Cooler weather
and ripe fruit for fine drinking cider
and this is made till Thanksg wing Day or laer
the last made being often the best. tho gh not nee
essarily Your old farmers VIII argue by ths
hour around the stove 10 what apples make thu
best cider. The Golden Russell is famous for
thick amber juice that is hard 70 beat Baldwins
and Russets. mixed. make fine sparkling cider.
and Newtown Pippins yield product that IS Tich
and ropy. Various high nayors can be had II you
select Siberian crab apples Kings or such fruir
OF aromatic taste Naturally. there are all grades
Of cider. as some very poor, wormy. haIG-decayed
or common fruit comes 10 the mills.
Every does not like cider, yet few could re-
fuse glass OF the pure Golden Russell juice rightly
made from fresh firm. clean, nice fruit 'I s'poss
fSrmer hut r. ain't cvsrvb5dy that knows how
10 make IT. how 20 keep II. or how 10 drink IT,
Now. you want good apples first and make Il
can and not get friz up. Then keep yer bung open
and the barrel plum full 50 a. to work on tbs
IN rack 1t of in Farhckly fresh whiskey barrel
a. V fr Pz Phi me IN handful OF Charcoal and
little bag OF raisins and mustard seed and III
Now don't go an make hog 5 yourself drink
in cider TarnaI sskes alive! o course ye can
glass O. cider kind o helps a billed dinner o pork
and cabbage for an OLD man like me. Ny doctor
says get a bitter in cider. an same in buttermIk.
tibet don't get nowhere else apples We know.
have much when the land was wilder. years
| Fresh sweet cider is good for children IN mod
crate quantities but as II takes only few days for
there is danger Of cuitvating taste for alcohol
Sweet cider has been called "chidTen's cider;
0a ola nan man as errectuaIl as whiskev Wills ths
stories OF the prowess OF old Jersey appieack are
like the tales OF Jersey mosquitoes things OF dread
The vending of the fresh sweet cider has been
Of late yea5 One model e @ up 5s On
picking up the empty kegs and rehllng them
Hotels rc 1or sweet cer than formsTly me
finest quality OF cider is bottled In large quantities
Some try 20 keep cider sweet BY scadn IT, and no
old fashioned New England larder Is complete
sung by 'SSew-England poets. and remains a fond
memory In many grizzIed pate. The old Tall
man sweeting was favorite apple for the sauce.
and when II CHARTERED and stewed with dash
OF boiled cider and bit OF lemon peel. il was AZ
Millions OF bushels OF apples will yield up their
life Juice IN this countrys cider presses this tai
used in its various forms. a large share OF this
goes TO make cider vinegar though Il IS 10 be re-
fore It reaches the consumer This IS why many
buy their vinegar IN the cider state and make the
vinegar direct from some grizzled old farmer Up
among the hills in whom they stllI have faith
There men who make a speciality OF making
cider vinegar II requires warm. dry cellar; a
good cellar keep cider sweet being poor one
TO make vinegar While drinking cider IS left Sc
verelv alone when racked OF. the elder for
vinegar IS frequently drawn OF and changed from
barrel to barrel and old vinegar barrels used
instead OF new ones. The Introduction OF
mother friendly collection OF benehCent germs.
Is believed to hasten the process OF vinegar max
ing There is q popular idea that vinegar. 70 be
good must have acid so biting take
the skin of your teeth This Is not natural
ordinary good cider vinegar. unless It il last
strong remnant in the bottom OF old barrel
(irocers and dealers have had 10 cater 20 this de-
msnd for fearfully sharp vinegar and this is the
reason why considerable OF the product is more
less tampered with. Good vinegar should have
no taste that is foreign 10 It's source. VIZ. pure
fruit Juice.