1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE RECEIPTS.

134

instead of a solution of "villanous compounds," in H poir>onous and acid wash, that no man in his senses will drink. The finest cider was made of an equal portion of ripe, sound pippin and crab apples, pared, cored, and pressed, etc., with the ^utmost nicety. It was equal in flavour to any champagne that ever was made.

No. 266.

General Rules for making Cider,

1. Always choose perfectly ripe and sound apples. 2. Pick the apples by hand. An active boy, with a bag slung over his shoulders, will soon clear a tree. Apples that have lain any time on the soil contract an earth}' taste, which will always be found in the cider. 3. After sweating, and before being ground, wipe them dry, and if any of them are found bruised or rotten, put them in a heap by themselves, for an inferior cider to make vinegar. 4. Always use hair cloth, instead of straw, to place between the layers of pomace. The straw when heated gives a dis- as^reeable taste to the cider. 5. As the cider runs from the press, let it pass through a hair sieve into a large open vessel, that will hold as much juice as can be expressed in one day. In a day, and some- times less, the pomace will rise to the top, and in a short time grow very thick; when little white bubbles break through it, draw off the liquor by a spigot, l)laced about three inches from the bottom, so that the lees may be left quietly behind. 6. The cider must be drawn off into very clean casks, and closely watched. The moment the white bubbles before mentioned are perceived rising at the bung-hole,