1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE RECEIPTS.

135

When the fermentation is com- up the cask with cider in all

rack

ao:ain.

it

pletelj at an end, fill

and bung

respects like that already contained in it,

; previous to which a tumblerful of sweet

up tight

it

oil may be poured into the bung-hole. Sound, well- made cider, that has been produced as described, and without any foreign mixtures, excepting always mat of good cognac brandy, (which, added to it in the proportion of 1 gallon to every 30, greatly im- proves it,) is a pleasant, cooling drink, and useful beverage. Cider prepared as above is generally used to imi- tate the diifereut kinds of wine. No. 267. Another Rule for making good Cider. In grinding the apples, reduce the whole fruit to a uniform pomace. Allow the pulp to remain from 2 to 6 or 8 days ; if warm weather, for a shorter time, and if cold, a longer time, according to the state of the weather, stirring it every day, until put to the press. If there should be any wanting of the sac- charine matter, add sugar before fermentation takes place, and after fermentation add spirits of wine. After the liquor has remained a few days, (after its having been strained through a sieve,) taking off the scum as it rises, then draw it off into casks, and place in a cool cellar; or let it be, a short time after the pressing, placed in a cool place, put into strong, light casks, and after the pomace has all overflown, drive the bung close, and bore with a gimlet a hole through the bung, and put in a spile to draw, when the cask appears to be in danger of bursting.