Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1904-12-29


celebrated OF the milder type Of exhil-
arating beverages. The name cider
comes from the Hebrew "sichar," in
dicating that the sons of Noah were
not unacquainted with this liquor.
The Greeks and Romans were fond Of
it., and Charlemagne in one of his
''capitularies' ordained IL good rules
to be followed in making cider. AT
the present time France is the great
cider consuming nation, the annual
consumption beng about 375,000,000
gallons, worth on the farm about $37,
500 900 Cider is considered by ply
s!cians to be a specially wholesome
drink, and is recommended as an an
tidote to excessive meat-eating and
for rheumatism, govt and all other di-
seases due TO a uric acid diathesis.
Apple cider is much more delicate IL
quor than either beer or wine. It re-
quires proportionally greater care in
the making. For making good cider
the fruit must be fully ripe but not
overripe Cider can be made from
summer, fan or winter apples, but as
a rule only fall apples are used for
this purpose. The best cider Is made
from the cultivated crab-apples. The
best varietiesof crabs are Transcend
ant, Red Siberian and Maiden's Blush.
The best of the larger varieties of ap-
pies for alternating are Plumbs
Cider Smiths Cider, Buckingham and
Mother. Where the latter named
varieties, or any of them, are used IL
will increase the quality of cider to
substitute from onefourth 10 one
eight the amount of crabs. Where
crabs are not available ounces may be
used. but not more than 10 per cent Of
the latter.
Most American apples are lacking in
tannin. To secure an additional
amount of this and other substances
necessary for a bookkeeping cider,
for each two bushels a small handful
OF sound, clean apple leaves may be
added to the fruit before crushing. In
the ordinary wasteful method OF cider
making by small hand machines not
more thar 40 per cent of the juice In
the fruit is removed from pomace,
while only from one-third to one half
the sugar is recovered, the hest being
wasted and thrown away. Hydraulic
presses extract about IS per cent of
the juice, but by macerating the po-
mace and depressing we may secure
practically all the juice and supar as
well as a greatly increased amount of
flavoring matter, aromatics and tannin
which are found chiefly In the skins
and which can be dissolved out only
by water at or near the boiling tenn.
perature.
The fruit should befrst crushed. pre-
ferably in a machine haveiog wooden
rollers, as iron reacts with the tannin
OF the fruit to darken the juice. Re
move the pomace and stir 1t thorough
~ into clear lukewarm water or bet.
ter, clean water which has been re-
ceatly boiled and cooled to rs or SIS
degrees Fahrenheit. The tempera-
ture must not he above the latter fig-
ure. Use one gallon Of water for
each 40 pounds of pomace. Let mac
crate for "a hours and then repress
and all the liquid to the first press.
ing. Return pomace again to the
macerating vat and for each 40
pounds add one gallon of boiling W..
ter. Stir vigorously for two of three
hours. Press again aad add LIQUID Ia
the other DRESSINGS. You have now
got all there is in the ponace and may
throw the latter away or use II s1r
feeding or make silage out of Il.
The natural ferment of apple Juice
Is a yeast-Saccharomyces mali This
species grows best at much lower
temperature than In case of wine
ferment, The best temperature fol
fermenting cider juice Is between IS
and rs degrees Fahrenheit. The
nearer to 6S degrees Fahrenheit the
better tibet cider On no account
should the temperature go above 81
degrees Fahrenheit. as at that heat
the yeast cells begin to die and WI
will have stuck" vat. The cask.
and all utensils used in cider.malSin,
FAUST be sweet. scrupulously clean anC
sterilized by means of sulphur fumes
sulphur matches" made especial,
for this purpose. can be had of mos
druggists, but a few pinches of pow
Cered sulphur or birthstone" place.
on hot shovel and the bung.hole o.
cask placed over Ii will serve as well
New casks, and old ones which have
contained other liquids. should be plac
Cd in running water for several days
before using in cider-making.
AT 20 degrees Fahrenheit the fer
mention of cider Is completed in about
20 days. But most people prefer
their cider sweet: therefore the fer
mentation must be stopped before al
the sugar is used up. Usually from
10 to 30 days actual fermentation will
suffice. To stop the fermentation the
juice must be rapidly cooled to below
90 degrees Fahrenheit, the lower the
better. The cooling paralizes the
yesst. which soon falls TO the bottom
OF the cask. In fall months. when
cider is usually made. the night tenn.
rerature out OF doors Is below 60 de
grees Fahrenheit. and the cider may
be cooled by leaving It open to the air.
The clear Juice must then be drawn