Year: 1879

A pure, sweet cider Is only obtainable
from clean, sound fruit, and the fruit
should therefore be carefully examined
and wiped before grinding.


In the press, use hair cloth or gunny ia
place of straw. As the cider runs from
the press let it pass through hair sieve
into large open vessel that will hold as
much juice as can be expressed ia one
day. In one day, or sometimes less, the
pomaee will rise to the top, aud in a short
time grow very thick. When little white
bubbles break through it, draw of the
liquid through very small spigot placed
about three inches from the bottom, SO
that the lees may be left behind. The
cider must be drawn of into very clean.
sweet casks, preferably fresh liquor casks,
and closely watched. The moment the
white bubbles, before mentioned, arc per
ceiyed rising at the bunghole, rack it
again. 1t is usually necessary to repeat
this three times. Then gil up tSe cask
with cider in every respect like that or
iginally contained in It, add tumbler Of
warm sweet oil, and bung up tight. For
very fine cider it is customary 10 add at
this stage Of the process about half a pound
Of glucose Starch sugar or smaller por-
tlon Of white sugar. The cask should
then be allowed to remain in cool place
until the cider has acquired the desired
favor. In the meantime clean barrels
for its reception should be prepared, as
follows Some clean strips Of rags are
dipped in melted sulphur, lighted and
burned in the bunghole, and the bung laid
loosely on the end Of the rag so as to retain
the sulphur yapor within the barrel.


Then tic up half a pound Of mustard seed


10 course muslin bag, and put it in the


barrel, fill the barrel with cider, add about


aquarter Of a pound Of isinglass or fine ge


latino dissolved 10 hot water.


This is the old fashioned way, aud will


keep cider in the same condition as when


it went into the barrel, if kept in a cool


place, for year.


Professional cider makers are now


using calcium sulphite (sulphite Of lime, J


instead Of mustard and sulphur vapor. Il


Is much more convenient and effectual


10 use it, it is simply requisite TO add


one-eighth to one-quarter of an ounce Of


sulphite to each gallon Of cider in the eask


first mixing the powder in about quart


of the cider, then pouring it back into the


cask and giving the latter thorough shak.
ing or rolling. After standing bunged sew.
eral days to allow the sulphite to exert its
full action it may be bottled of.
The sulphite Of lime (which should moi
be mistaken for the sulphate of lime) is 4
commercial article, costing about 40 cent
: pound by the barrel. 1t will preserv,
the sweetness of the cider perfectly, bul
unless care is taken not to add too mucl
: Of it, it will impart slight sulphuroul
J taste to the cider. The bottles and cork
used should be perfectly clean, and tn,
. corks wired down.


A little cinnamon, wintergreen, or sa:
safras, ETC., is often added to sweet eide
in the bottle. together with drachm or
Of bicarbonate Of soda nt the moment {
' driving the stopper. This helps to ne,
+ tralize free acids, and renders the liqui
9 efferyescent when unstopped; but If use
q in excess it may prejudicially affect u
e taste.