616 DR. CHASWS EECIPE8. 



will do as well. The skimming should be done as it rises, before it really boils, 

 adding a little cold cider, if need be, till all is well removed, else, as they say, 

 the pomice will " boil in," become firm and settle, which, if it does, must be 

 avoided in pouring off for bottles or kegs. 



V. Grape Juice, or that of other frnits treated in the same way as 

 M. Pasteur and others recommend, bottling or canning while hot, and placing 

 in a cool cellar, before any fermentation has begun, the result has been, and 

 therefore will be the same. Thus heating and canning, or bottling grape juice 

 you have an unfermented wine for communions, which does not intoxicate; 

 but it never does, until after fermentation has taken place, which cannot occur 

 without the presence of air. See unfermented wines below, where water and 

 sugar are added. 



2. At a cider-makers' convention recently, a Mr. Cane, of Lenawee Co., 

 Mich., claimed that sugar, 2 lb., and alcohol, 2 qts. to each lb., was better than 

 lime and all other compounds to keep cider sweet I think it is a fact, even 

 with 20 times 2 lbs. to a bbl. With that I will guarantee it, even without 

 racking off till spring. 



3. Bottling Cider, to Keep for Years.— A writer in the New 

 England Farmer gives his pirn of bottling cider that will keep for years; and 

 its excellence was endorsed by the editor. He says: Leach and filter the cider 

 through pure sand, after it has worked and fermented, and before it has soured. 

 Put no alcohol or other substances vdth it. Be sure that the vessels you put it 

 in are perfectly clean and sweet. After it is leached or filtered, put it in barrels 

 or casks filled, leaving no room for air; bung them tight, and keep it where it 

 won't freeze till February or March, then put it into champagne bottles filled; 

 drive the c orks and wire them. It should be done in a cellar or room that is 

 comfortable for work. The best cider is late made, or made when it is as cold 

 as can be and not freeze." 



Remarks. — The leaching or filtering through sand, takes out the pomace, 

 as the heating above does; but know ye, you cannot filter it until after it has 

 worked, and the pomace settled, as the pomace clogs the sand. I wish to say 

 here, I see it stated that 1 bu. of blood beets to every 7 bu. of apples makes a 

 cider richer, and of superior flavor to that made of apples alone. I think, too. 

 It would give it a fine color like wine. 



4. Boiled Cider — How to Do It, and Its Uses. — This is pre- 

 pared by boiling sweet cider down in the proportion of 4 gals, to 1 (I have 

 always bottled only 3 to 1). Skim it well during boiling, and at the last take 

 especial care that it does not scorch. A brass kettle, well cleansed with salt and 

 vinegar, and washed with clear water, is the best thing to boil it in. For tart 

 pies for summer use it is excellent; and for mince pies it is superior to brandy 

 or any distilled liquor, and in fruit cake it is preferable to brandy, and also nice 

 to stew dried apples in for sauce. It is a very convenient article in a family. — 

 Country Oentleman. 



1. WINE— Wild Grape, to Make.— I had occasion at one time, in 

 i^jm Arbor, to use some wine, and a neighbor woman told me she had some 



