Milford chronicle., 1923-07-27
MAY MAKE CIDER AT
HOME WITHOUT KICK"
All Drinks Made From Fruit Juices
Must Be Tested To Prevent
Fermentation.
PEOPLE CAN MAKE VINEGAR
A Special Permit Is Required Of
Head OF Family To Make Two
Hundred Gallons.

Manufacture of cider and other non
Intoxicating fruit juices is authorized
without the formality of applying for
a permit, under regulations issued by
Commissioner Blair of the Internal
Revenue Bureau, but persons who
make them must add preservatives to
prevent further alcoholic fermenta-
ton" Fruit juices may not be law
fully used, the regulations stipulate,
for beverages purposes after becom-
ing intoxicating.
Under a ruling superseded by the
new regulations, manufacturers of
fruit juices have not been held re-
sponsible for any natural reaction of
the liquid.
Must Add BenzOate of Soda
The new regulations define "pre-
served sweet cider" as that which
alcoholic fermentation has been pre-
vented by the addition, Immediately
upon pressing" of benzoate of soda,
in the proportion of not less than four
to Az ounces to each barrel of fifty
gallons, or by immediate sterilization.
The presence of four per cent of
acetic acid will be considered as
changing the cider to authentic vine
gar.
With Regard to Home
With regard to home manufacture
of Notwithstanding cider and fruit
juice, the regulation say:
"Any person may manufacture cider
and fruit juices, for use exclusively in
his home, without obtaining permit or
giving bond. Such manufacture need
not be done at the home of the pro-
1ucer, but such person may take his
apples or other fruit to a custom or
commercial mill, and have the juice
PRESSED and removed to his home, but
iuch removal must be accomplished
after the juice is present. >
As Housewives Put Up Fruit
eff the Notwithstanding cider or l
ruit juice so manufactured is in 6
ended for beverage use it must, if in f
ended for other than immediate con- f
umption, be so preserved and put up t.
S to prevent further alcoholic fer il
lentation. The process by which v
'uit and vegetables are ordinarily
repaired for winter use is familiar to r
lost housewives, and it is expected
lat the same care will be exercised
sterilizing and bottling cider. grape
ice, etc., as is done in the case of
her preserving operations mention
|, so that such juices will not, when n
for beverage purposes be II
und to have worked or fermented
as to become intoxicating"
The use of dried fruits, dandelions,
etc." for the production of
e fruit juices" covered in the reg
atoms is specifically prohibited. Pro-
sion is made, however, for the issu- fe
ce of permit to the head of a mi
nily intending to produce in any tie
e year not to exceed 200 gallons of to-
fruit juice, other than cider, any ST
rt of which may ferment so as to tn
ntain as much as one-half of one esI
r cent of alcohol by volume" to
Must Apply for Permit
such householder is required to ap- po' po'
at the internal revenue bureau for ~,
} regular formal permit "at least on,
! days before beginning operations" o1y.
Warming is given that any persons
ling unpreserved sweet cider, even
ugh it is not intoxicating at the LEI
e of sale, to be consumed after an acC
gal alcoholic content has developed, 10 DOu
guilty of violating that section of we
prohibition law which deals with !Oll
sale of alcoholic beverages. ass ass