The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1922-09-01
now no PRESERVE CIDER.
Agricultural Department Gives Rules for
Keeping Apple Juice.

In an effort to make apple cider, the
great American beverage, a wholesome,
all-year drink that conforms to the re-
quirement of the law, the United States
department of agriculture has Just is
sued pamphlet. Farm Manufacture of
Unfernented Apple Juice, in which are
discussed all of the problems from the
selection of the fruit to the bottling and
marketing of the finished product. Par
ticular attention is given to the methods
of Qualification and preservation that
do not require excessive time and labor.
According to the booklet the quality
of the cider depends TO 4 large extent
on the varieties of apples used and
whether they are early or late varieties
Early apples usually are lower in sugar
content than those that ripen later and
frequentlV contain more acid and tannin.
Cider made at any time is better if the
Juice of a number of selected varieties
is blended so that certain of them cor
rect deficiencies of others. As a guide
to blending. the more widely grown va
rieties of apples are classified as sub
acid. tart, astringent. sweet, aromatic
and the reader is told how to make
combinations as we'll as give a juice
having a well balanced sugar, acid and
tannin content.
Apple juice and other iuices can be
preserved by proner pasteurization in
well-scalded containers, hence the use
sary Under the prohibition law there
are certain r~~'lations that apply To
the mannfacture and sale of apple and
other fruit Juices The booklet contains
extracts from the regulations covering
the making and sale of cider for beverage
purposes or vinegar.
Only fully matured, tree-ripe, perfectly
sound fruit should be used if a first-class
beverage is desired. An apple is cider
ripe when about midway between market
ripe and dessert ripe. having attained full
size and color and developed the favor
and odor characteristic of the variety.
Such fruit has begun to soften slightly,
but is still too firm for eating. As the
making of cider is usually incident to
the primary business of growing apples
for market. and the material used is OBJ
tanned by the grading out of the small,
specifically blemiShed or otherwise un-
marketable fruit the product can be
greatly improved by holding the apples
under proper conditions for two or three
weeks until they become cider ripe.
Working up poor fruit poorly handled
into cider can result in nothing but a
product of Indifferent quality. Partly
grown. edOrlcSS flayorleSS, early wind
falls in which the starch has not yet
been converted into sugar are worthless
/ for cider making.
None of the summer varieties of APP
pies used alone will yield Juice which
comes up in palatability and flavor to
the standards set by discriminating us
ers. BY mixing a few properly selected
varieties, however. the cider maker may
improve his product. The Winesap is
about the only apple having constituents
in such proportions as to make a cider
that cannot be improved by blending
with other varieties. The booklet dis
cusses the qualities of number of va
rieties and classfies a large number of
the basis of their content of sugar. acid
and tannin.