1920 What to Drink E L Bertha

86 WHAT TO DRINK TO KEEP CIDER SWEET AND SPARKLING (Date of recipe, 1845) Let the new sweet cider ferment from one to three weeks according to whether the weather is cool or warm, longer if cool or one week if warm. When it has attained a lively fermentation, add to each gallon, according to its acidity, from one-half to two pounds of sugar, and allow it to again ferment until the desired sweetness is reached. Pour out one quart of the cider and add for each gallon one-quarter ounce of sulphite of lime (anti-chloride). Stir the powder and cider until thoroughly mixed and return to the rest of the cider. Agitate well and briskly for a few minutes and then let the cider settle. The fermentation will cease at once. After a few days draw off the clear cider, bottle carefully, and cork well. Bottles with patent stoppers will be found most satisfactory.

TO BOIL CIDER (Old New England recipe)

Use perfectly sweet cider, preferably not over two days old: boil until boiled down about half. Skim often, pour into hot bottles and cork tightly. Store in a cool place. This may be used for drinks, by stirring two tablespoon- fuls into a glassful of iced water.