1903 The still-room by C. Roundell

Cider

thought desirable or worth while. The cider must then be left for a time in order to ripen, that is, to develop bouquet and vinosity. If intended for bottling, that process may be performed in the following spring, or preferably in the following autumn. All antiseptics, preservatives, and artificial flavouring agents should be avoided as suggestions of the devil. Scrupulous cleanliness of fruit, filters, presses, mills, vats and casks should make the two first-named possible additions unnecessary, and care- ful selection of fruit should make the idea of artificial flavouring an obvious absurdity.

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