1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE RECEIPTS.

133

No. 264. To make cheap Cider from Raisins. Take 14 pounds raisins, with the stalks ;

wash

them out in four or five waters, the wate. remains clear; then put them into a clean cask with the head out, and put 6 gallons of good water upon them ; after wdiich cover it well up, and let it stand 10 days. Then rack it off into another clear, cask, which has a brass cock in it, and in 4 or 5 days' time it w^ill be fit for bottling. When it has been in the bottles 7 or 8 days, it will be fit for use. A little col'^uring should be added when putting into the cask the second time. The raisins may afterwards be used for vinegar. till From the great diversity of soil and climate in the United States of America, and the almost endless variety of its apples, it follows that much diversity of taste and flavour will necessarily be found in tho cider that is made from them. To make good cider, the following general, but important, rules should be attended to. They de- mand a little more trouble than the ordinary mode of collecting and mashing apples of all sorts, rotten and sound, sweet and sour, dirty and clean, from tlie tree and the soil, and the rest of the slovenly process usually employed ; but in return they produce you a wholesome, high-flavoured, sound, and palatable aquor, that always commands an adequate price, 12 No. 265. Observations on Cider.