lo June, 1909.] 



Cider Making:. 



l^\ 



Old casks are more difficult to deal with, but steam is one of the best 

 remedies. If the mould be deep seated a strong solution of caustic 

 potash may be used. Whilst boiling hot. pour into the cask five or six 

 gallons of this solution, strong enough to fioat an egg; roll the cask well 

 and stand it alternately on each end so that the solution will gain access to 

 all parts ; let it soak for a time, then fill with water leaving a gallon or two 

 of solution in the cask. I>et it stand for a day or two and then empty 

 and rin.se with two or three waters. It is risky to use old casks, and where 

 the mould has penetrated the wood it is better to discard them. A solution 

 of potash should be kept at all times where cider is made, and vessels, 

 crusher, press cloths, and tools of all kinds, washed frequently with it. A 

 liberal distribution of lime is also an excellent preventative against fungoid 

 and insect life. 



The cellar for storage of casks, whether full or empty, should be free 

 of all disagreeable odours; where dampness exists, thev are difficult to 

 prevent, but this defect must be remedied. Good wholesome air with an even 

 temperature ranging between 50 and 60 degrees, lower if possible, is Avhat 

 should be aimed at where cider is stored. 



Diffusion in Cider Making. 



Cider is sometimes made bv a svstem known as diffusion, similar to the 

 most improved method of extracting the juice from the sugar beet. There 

 are various methods adopted in carry- 

 ing this out, but a French gentleman 

 named Mr, Jules Nanot, of Paris, lias 

 adopted a simple, effectual, and in- 

 expensive method by which small 

 -quantities of cider can be made where 

 there is no niachiiieiy available for 

 treating the f'l iiit otherwise. 



The illustration (No. 16) sliows 

 his raediod, and although it appears 

 somewliat complicated at the start, 

 it is simple in the extreme when 

 once practised. 



The following is his description of 

 the method : — 



Suppose we take 1 ^j kilogranunes 

 (about 3 cwt.) of apples reduced to 



16. ARRANGEMENT OF TUBS. 



pulp. Divide them into three lots of 50 kilogrammes (about i cwt.) each, 

 and put each lot into a \"at or tub. These tubs are then placed in steps one 

 above the other, and communicate with each other by means of spigots pro- 

 vided in the interior with small convex screens. 



Care must be taken to keep the tubs closelv covered, not only to prevent 

 the pulp from floating, Ijut also to prevent oxidation, as otherwise, on ac- 

 count of the mass remaining exposed to the air for a long time (three times 

 24 hours) it would yield cider which afterwards would turn black. 



First manipulation : — Pour 50 litres (about 11 gallons) of water into tub 

 No. I and macerate for 24 hours. 



Second manipulation : — Draw off the liquid in Xo. r bv opening the 

 spigot into Xo. 2, and pour again 50 litres of water into Xo. i and macerate 

 for 24 hours. 



