1867 Six Hundred Receipts by John Marquart

136 600 MISCELLANEOUS VALUABLE RECEIPTS.

No. 268. How to keep common Cider good for years.

Take the cider when you think it will suit your taste, put it into a kettle, and boil it very little. Make a bag and put into it \ pound of hops, then put the bag with hops into the kettle with the cider, and tie it fast to the handle so that the bag with hops will not touch the bottom of the kettle ; scum oiF the cider whiie you have it on the fire, and after it has boiled a short time take it off the fire, and let it cool down lukewarm ; put it into a good sweet barrel, and add 1 pint good fresh brandy, bung it up, and it will keep the same as you put it into your barrel for years. Take cider after it is taken from the press, or when it suits your taste, and put it into a good, strong, tight, sweet barrel, and add 3 gallons apple whiskey, and 6 cents' worth mustard-seed, and bung it up tight, and let it ferment in the barrel ; bore a gimlet-hole through the bung, and put a spile into it, so that you can let some of the gas out, to prevent the cask from bursting. AVhen the fermentation is subsided, draw it off clear, and clean out your barrel, and put the cider in again, and bung it up close. K.B. — This cider will also be good to imitate all Kinds of wines; that is, if the cider is clear. No. 269. Another vjay to keep Cider.