1922 Old Time Recipes Liquors Shrubs(4th edition) by Helen S Wright

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manner of champagne. A few bottles may be kept in a warm place to ripen, or a small piece of lump sugar may be put into each bottle before corking, if the cider be wanted for immediate use, or for consumption dur- ing the cooler portion of the year, but for warm weather and for long keeping this is inadmissible. The bottled stock should be stored in a cool cellar, when the quality will be greatly improved by age. TO CAN CIDER Cider, if taken when first made, brought to the boiling heat, and canned, precisely as fruit is canned, will keep from year to year without any change of taste. Canned up this way in the fall, it may be kept a half- dozen years or longer, as good as when first made. It is better that the cider be settled and poured off from the dregs, and when brought to boiling heat the scum that gath- ers on the surface taken off; but the only precaution necessary to preservation of the cider is the sealing of it air tight when boiling hot. The juice of other fruit can, no doubt, be preserved in the same way. To all tastes not already corrupted by strong drinks, these unfermented juices are very 34