New-York tribune., 1909-12-12
MAKING CIDER IN MAINE.
One of the Resources Of Farmers in a
Prohibition State.

You can't beat the Maine farmer when
II comes to making cider. The farmer who
is particular about his beverage and wants
the very best sort of xxx or AAA cider
waits until the latter part OF October and
uses Baldwin apples. The Baldwin is a
winter apple. and a mighty fine one. and
there is always a good market price TO
be obtained for il for eating purposes. For
this reason the Baldwin is seldom used for
making cider Still il makes the blissful
beverage all right for the farmer who
thinks that the best is none too good.
Writing from Portland, correspondent Of
The Boston Herald" says:
Most cider is made from seconds. thirds.
windfalls. etc. one bushel of apples will
make from three to three and a half gal
Ions OF cider. The wise Maine farmer is
more or less fussy about his cider barrel.
Any good. clean. tight barrel used for
liquids is all right for holding cider. but
the best barrel Of all is that obtained
through the local liquor agencies and If
half a pint or so of the liquor still remains
in the barrel why no harm is done.
To a thirty-two-gallon barrel the con-
noisseur IN cider making adds about two
gallons OF alcohol or whiskey, alcohol pre-
ferred; then about ten pounds of raisins
are added TO give body and color. Probably
every farmer has his own method OF pre-
pairing his beverage. but the alcohol and
cider
The barrel is then set away in some cool
place to work. The working process must
be- done before the bung is closed and re-
quires from three to four or five weeks
according TO the weather. While the cider
is working a constant singing noise can be
heard by placing the ear at the bunghole
This noise practically ceases when the
liquid has worked sufficiently The barrel
Is then sealed up tightly and allowed to
5 title for about month. after which IL Is
ready for use.
The first drawing will be sweet and de-
Ir1n M ha 20 I.-;
the whole barrel this way knows how OF
course, after gallon or two OF cider IL
drawn from the barrel some space is left
at the top. To prevent the air from work.
ing on the remainder OF the cider and
turning II hard, the farmer removes the
bung ana turns in about pint OF cotton
seed oil, which skins over the surface
aud. without impregnating the cider pre-
vents the air from affecting H. The bung
IS then replaced and the whole barrel will
But the average Maine farmer isn't
anxious 10 keep his cider too sweet. and
few Of them bother with the oil treat
ment The result is the product thai has
made Maine more or less famous. In
diciously used. glass or two OF hard cider
Is moderately eXhilarating beverage. in
dulged In TO excess IL is capable of doing
more mischief than the absinthe of
France.
There is something else the Maine farnsr
occasionally does with a barrel o. cider
that the ordinary citizen probably nava-
heard OF. the correspondent adds. After
the cider barrel is filled. It is rolled out
into the barn or woodshed. where there "a
absolutely no heat. When cold weaths,
comes IL freezes UP gradually.
Before thawing days come in the .nr,,v
the contents of the barrel are frozen sofia.
ly. with the exception of two or three
gallons Of liquid in the centre or heart of
the barrel which is the very quintessence
OF everything known in the cider line. II
is liquor thick as molasses. of a rich
golden red hue and possessed OF qualities
which would hlI the Heart Of the toner
with supr-mest joy.
iue p.tcus - - long ana so H:tIe Of
the spirits II obtained that only a chosen
Few are permitted To sip of this liuuid tov
Those to whom the privilege has been ex-
tended look drtamily or into distance nm
consciously smack theis lips ana sigh remi-
niscently. Incidentally. 1, may be said a
quarter of whiskey glass OF this beverage
produces an effect equal To whole glass
OF the finest whiskey or brandy.