1872 Cooling Cups and Dainty Drinks (Mixellany)

CIDEE AND MEAD.

Cider (Pomaceum) is the fermented juice of the apple; it is, like beer, a liquor of great antiquity, being mentioned by Pliny. Of the produce of the different cider-making districts, the cider of Nor- mandy ranks highest; Herefordshire, Devon, Somer- set, and New Jersey in the United States, are also celebrated for good cider. To make Good Cider. —Take as much fruit (24 bushels to the hogshead of 63 gallons) as will make sufficient juice to fill a cask; mash into a pulp, spread the pulp so as to cover a large surface in the open air for 24 hours; press out the juice as clear as possible ; fill the barrel up to the bung-hole, and keep it filled up as the fermentation proceeds, by adding fresh juice kept for the purpose ; when the fermentation is ended, draw off into a clean barrel, which has had some brimstone burnt in it, by