1919 Home made beverages

Ciders

used, as these frequently impart an objectionable woody taste to the finished product. However, when such wine or liquor packages are not obtainable, the new containers should be first filled with water, allowed to soak for a day or two, then emptied and well sulphured by burning sul- phur in the same. The expressed juice is then placed in the barrel and allowed to ferment, the rapidity of the fer- mentation depending largely upon the maintenance of the proper temperature (which is from 78 to 80° F.) and, if favorable, 4 or 5 days will suffice. It is then racked off into a clean barrel, filling nearly up to the bunghole, leaving the same open and from day to day adding small portions of the alcohol, so that 1 gal. of the spirit is used to 50 gal. of finished product. When the last of the spirit has been added, drive in the bung and allow to mature, and when it has become clear and bright it may be drawn off in bottles. In making cherry wine some of the seeds should be crushed, as they aid in imparting the delicacy of taste and flavor of the fruit. To Clear Cider Ground horseradish, 4 pt.; nearly 1 lb. of thick gray filtering paper to the barrel; shake or stir until the paper has separated into small shreds. Let it stand 24 hours, then draw off the cider by means of a siphon or stopcock. To Improve Cider Cider, 1 hhd.; rum, weak flavored, 2 gal.; alum, dis- solved, 1 lb.; honey or coarse sugar, 15 lb.; sugar coloring, q. s.; bitter almonds, J^ lb.; cloves, J^ lb.; mix, and after 3 or 4 days fine down with isinglass. For champagne cider omit the coloring and fine with 2 qt. milk; this will render it very pale. Orange Cider (Orange Wine) Many of the preparations sold under this name are not really orange ciders, but are varying mixtures of uncertain composition, possibly flavored with orange. The following, are made by the use of oranges: 139