Sec. 20.] DOMESTIC WIXES AXD CIDER. 427 



in the Spring season. To nuikc it, to two quarts of blackberry juice add one 

 jiouikI of loaf sugar, half an ounce of nutmeg, lialf an ounce of cinnamon, 

 pulverized fine, quarter of an ounce of clovo.=, quarter <>f an ounce of allspice, 

 finely pulverized, and a handful of rai.sins. Boil all together fur a bhort 

 time, alid when cold, add one pint of fourth-proof French brandy. Black 

 currants also treated in the same way make an e.xeellent cordial. t?ce 472. 



477. Ciller — Prcservius it Sweeti — The following is the plan recommended 

 by Professor Ilorsford, of Cambridge, Mass. : 



" When the cider in the barrel is undergoing a lively fermentation, add 

 as much white sugar as will be equal to half or three qirarters of a j>ound to 

 each gallon of cider, and let the fermentation ])roceed until the licjuid attains 

 the right taste to suit ; then add an eightii to a quarter of an ounce of bmI- 

 jihite (not sulphate) of lime to each gallon of cider in the cask ; first mixing 

 the powder in about a quart of the cider, and then pouring it back into the 

 cask and giving it a thorough shaking or rolling. After standing bunged 

 up a few days for the matter added to become incorporated with the cider, 

 it may be bottled or used fi-om the cask." 



Do not mistake 6ul[)hate of lime — which is a natural production, and 

 known as plaster of Paris — for sulphite of lime, which is a manufactured 

 article, and is worth by the barrel about thirty-three cents a pound, and by 

 the cwt. thirty-seven and a half cents, and by the single pound til"ty cents. 

 It lias been of late years much used by sugar-makers to prevent fermentatiou 

 of cane-juice, and in our opinion it will be found more eflVctive ad a i)re- 

 ventivc of fermentation in cider than an arrester of it after it has proceeded • 

 nearly to completion. 



We ke])t cider on tap that was treated as above for si.x months, which 

 a]inearc'd to ])0ssess exactly the same degree of acidity as it had when first 

 treated, but it had an unpleasant sulphur taste. 



T'si.Nd IIkat and BoiTLiNO. — The following is the formula: Fill bottles 

 with sweet cider and set them on a board in a fiat-bottomed boiler witli cold 

 water, which heat to the boiling-point until the cider begins to run over. 

 but not to boil so as to alter its fiavor; then cork and seal just as fruits are 

 treated, and the cider will keep eqmiUy well. 



Condensed Cidek is the name of a new article first made by Gail B<mlen. 

 Jan. in 1S63, using the same process which he invented for condensing milk ; 

 that is, boiling it in vacuum with steam-pipes, reducing tho cider direct from 

 the press to a"stiff jelly, which will keep as well as any fruit-jelly ma.lo by 

 domestic process. For transi)ortation it is juU up like the con<k•n^e.l milk. 

 In tin cans. It is reduced to its original coiulition by adding as much water 

 as it had parted with. It is, probably, tho best i)lttn ever deviled for kec|>- 



ing cider sweet. 



478._0iling f Idcr.— When a barrel of cider is tapped, it grows lianl ; Uiat 

 is, more and more acid, until it gets too hard to drink, if it is kept long on 

 tep. Tliis is occasioned by the air, which fills the ca.-«k alxjve the cider M 

 fast as it is drawn out. tIio air can not bo excluded, even if the caak were 



