-^6. 



j oiir)ial of Agricidfiirc. 



[lo June, 1909. 



For treating large quantities in bulk, such as in -barrels, it is recom- 

 mended that tiiey be placed in a closed in room, and the temperature raised 

 until the heat has permeated the contents of the cask to the desired degree. 



It may be kept at that (al)oiit 150 

 degrees Fahr.) for several hoius with- 

 out (letriineiit. The thermomctCT should 

 l)e iiiscileil iu a small hole made in the 

 bung, ill order to register the inner 

 portion of the eonteuts of the cask, 

 care lieing taken tliat tlie air i^i not al- 

 lowed 10 cnlei or the alcohol to escape. 

 If the tiiermomeler is permanently 

 fixed in one average cask, it will suffice 

 for tlic lot. The chamber is then 

 a 111 I wed to cool down, as (juicklv as 

 possil)le. Wet cloths are placed on 

 the casks, and any other means adopted 

 14. PASTEURIZER FOR TREATING thai niiiv l)c convenient. 



LARGE QUANTITIES. 



Smaller quantities may be treated in bottles in the following manner : — 

 The cider should be well filtered and placed in clean strong bottles, care 

 being taken to allow room for the liquid to expand ; the bottles are then 

 tightly corked, and the corks securely tied down. The bottles are placed 

 in a boiler; the latter is filled with cold w^ater to the neck of the bottles 

 and heated up to 140 degrees, then gradually tO' 160 degrees and kept 

 within the range of 140 to 160 degrees for fifteen or twenty minutes. As 

 before stated the cider should remain at the highest temperature for a short 

 time onlv, five minutes being sufficient. 



Pasteurizing is not universally adopted I)v cider makers, and with some 

 it finds no favour, but it is worthy of a trial. Trowlbridge savs : — 

 '■ Juices in their various fermentations taking unfavourable tendencies, and 

 young wines assuming a prejudicial quality, are at once put to shelter from 

 any further untoward action, and in some cases wdiere damage has actualh" 

 occurred, are restored- to a sound and agreeable condition bv the process. 

 Juices starting in an unsound fermentatifm, pasteurized and filtered, can be 

 used wdth new- juices in a new and sound fermentation, and thus be saved 

 from the utter destruction which W'ould otherwise be certain to follow." 



Temperance Cider. 



'bhere is another very important brancli tliat has not been touched upon 

 in the foregoing treatise, namely, non-alcoholic cider. Experiments have 

 been conducted (by me during the last four of five years in this direction. 

 The extreme simplicity of making the pure non-alcoholic cider is such that 

 I cannot but refer to it, as I feel certain (hat there is an immense future 

 for this class of beverage in a climate similar to that of the Commonwealth. 



The preceding instructions for the making of alcoholic cider apply 

 equallv so to the non-alcoholic cider, up to a point, with this difference 

 in its favour, that apples with a low^ percentage of sugars, which would be 

 undesirable in the alcoholic ciders, also ai)|)]es that are high in aridity, 

 can be used for this purpose indi-ScriminatrU . 'J"he crushing and pressing 

 are the same in all respects as that pre\i<iusly described. On leaving the 

 press it is filtered till it is clear ; if one liUering is not sufficient, then again 

 and again. This will depend on the class of filter used; with a pressure 

 filter it is sometimes found that it can lio <k)ne with one filtering, but I 

 prefer a lighter pressure and twice through. It should bt:- passed through 



