lo June, 1909.] 



Cider Making. 



367 



The corks should be of the test quality, and before being placed in the 

 bottles, should be soaked and compressed by a cork squeezer. After care- 

 fully corking, either by the ordinary methods, or by the aid of a corking 

 machine, the top of the bottle should be protected by a capsule or wax. 

 In many cases both materials are used, as there is danger of ingress of air 

 through the pores of the cork, or from insects eating their way into it. 

 Before placing on the capsules, it is necessary to tie down the cork Avith 

 •either wire or string, as the pressure caused by the carbonic acid gas created 

 within, is considerable. 



The .storage of bottles is l)est effected by placing in racks in a cool cellar, 

 and each class of cider should be placed by itself."' 



Points to be Observed. 



Briefly the points to be ob.seryed are as follows : — 



1. To haryest apples carefully. 



2. When harye.sting, pile on boards or straw to mature. 



3. Carefulh ayoid letting the apples come in contact with the earth for 

 any length of time. 



4. Allow the apples to remain stored until ri])e when best results are 

 obtained. 



5. Carefully test fruits for saccharine and acidity and blend accord- 

 ingly. 



6. INIill or crush with machinery properly cleansed with potash lye. 



7. Filter with suitable filter as described, to purify and clarify. 



8. Ferment with even temperature. 



9. Check fermentation, when necessary, by filtration or racking. 



10. Rack through filter if po.ssible. 



11. Filter through paper pulp, carefully cleansing same. 



12. Pasteurize to destroy fermentation, and avoid oyer-heating. 



13. Keep records of specific gravity , &c. 



14. Record changes frequently. 



15. When fermentation and filtration are completed, transfer to clean 

 bottles or casks, corking tisrhtlv with best corks and wire down. 



16. Stack bottles on side, not end. 



