Year: 1870

/
now being made, it is of some conse-
quence to Keep it in good condition, so
that to whatever use it is applied, it should
be pure. There has been so little made
for several years past that there is but
small amount of real cider vinegar to be
found. Fifty to seventy-ive cents per
gallon is asked for good vinegar, and
the probability is that most sold at those
prices is made up Of articles that ought
never to be used as food in any form.


Vinegar at eating houses, and some ho-
tells, is not only not good but is absolute
ly disgusting. In some eases it is thick
and ''ropy," and in others sickening to
taste and smell, and must be extremely
unwholesome.


In late number OF the Knoxville
Wing, are some suggestions which may
prove valuable to those who think that
cider is Il healthiul drink. 1t is as fol-
| lows -


| Much of the excellence of cider de-
pends upon the temperature at which the
fermentation is conducted; point too
frequently overlooked by the manufacture
ers of this liquor. AS soon as expressed
from the fruit, it should be strained into
sulphured casks and placed in a cool situ-
alton where the temperature does not ex-
ceed 50o Faht-if left in the heating sun,
much of the sugar is converted into vine
gar by the absorption of atmospheric oXy-
gen, and thus the liquor becomes acid and
rough. On the contrary, if the fermen-
tation be conducted at low temperature,
nearly the whole of the sugar is converted
into alcohol and remains in the liquor, in
stead of undergoing the process of aceti-
| fcation.


The acetOus fermentation or the CONVEX
sion of alcohol into vinegar proceeds most
rapidly at temperature of ninety-five
degrees Fahrenheit, and at lower temper
ature the action becomes slower, until at
forty six degrees Fahrenheit, no such
change takes place. Independently of
differences in the quality of the fruit, this
is the principal cause OF the superiority of
the cider made by one person over anoth-
er, living in the same neighborhood The
one has Il cooler cellar or barn than the
other to store his cider n In practice i,
has been found that sour and rough apples
produce the best cider. This arises be-
cause they contain the less sugar and more
malic acid. and the presence Cf the latter
impedes the conversion of alcohol into
vinegar; but cider made with such apples
can never equal in quality that prepared
at low temperature from fruit abounding
in sugar, which, if properly strained or
racked at every indication of fermentation.
will keep good for twenty years.


One very common cause of lad cider is,
that it is put into unclean barrels barrels
that have become musty, or tainted in
some other form, by standing through the
summer with one or two gallons of dregs
left in them after drawing off the cider.
These partially putrety and become as dis
gushing "a anything else that has passed
into the putreiactiye state. When the cask
is once thorougly tainted, it is very diff
cult to sweeten it again.


There is a process of checking the fer
mentation in cider so as to keep it sweet,
which may be done rs follows Take
strip of canvass or other thick cloth, about
twelve inches long and two broad; dip it
into melted birthstone when dry, light it,
and suspend it from the bung-hole of
cask, in which there are few gallons OF
cider until the match is burnt out The
cask must be stopped for an hour or more
then rolled to and fro to incorporate the
fumes of the match with the cider; after
which it may be filled. Sometimes this
process is resorted to for the purpose OF
giving an additional flavor to the cider.
10 effect this, some powdered ginger.
cloves, &c, may be strewed on the match
when it is made. The burning of these
ingredients with the sulphur win convey
somewhat of their fragrance to the whole
cask of cider. But this should be done as
soon US the vinous fermentation is fully
perfected Should fermentation return,
repeat the process. If a candle goes out
on being held in the bung-hole. fermenta-
ton has commenced again, and carbonic
acid is present.