INEW ENGLAND FARMER. 



PUBLISUKI) m THOMAS W. SIIF.I'AKD. UOGl.liS' Hl'l '-UlN(i>:, CONGKESS S'lUEKT, (t'OUIVJH UOOll HlOxM STaTE STKKKT.) 



OL. II. 



BOSTON, SATURDAY, OCTOBER Hi, 1«23. 



No. 12. 



Fanner's and Ganlnier's Remembrancer. j Hut the spirit so mixeil iinhtens the vinous fcr- 



[BY t«p: F.D.TOK.] I mentation, »vlu<:l., ;w before observed, is the 



„„ 1 oB.'u fermeiitaticn winch can be suHercu 111 nuik- 



|3N MAK.N« AND PRESERVING CIOER. j ^^^V';/^ ^.^^^ ,^.,,^ ,,,^„,,„, ,^ •„ ,,,^,k the tur- 



[Concluded from p. t3.] | i,„|p„gg ^j- the formentins: licjnor, bv combining 



. It is often the case that those wlio under- 1 ,vjth the cnrlionic acid gas, vvliich causes the 

 to be very philosophical in the process ol d-ening and fnming as well as g;ives the life of 

 ulacliiring cider, make a troublesome and tde liquor. Thus Nicholson's Fourcroy (Art. 

 ?nsive job of it, and at'ter all, spoil their , WqqI-^q]) fmys, '■'■ alcoJu'l. dissolves the carbonic aciil 

 3r. They cause it to undergo so many fer- , pas^ whicli, it c.07ulense.s and liquefies more than in 

 tations, while exposed to the open iiir, that jlic proportion of a volnmc equal to its oxn." 

 ses all its carbonic acid gas, or fixed air, j ]5. We learn that the Religious Society, 

 perhaps, a |iart of its alcohol, or vinous j mentioned above, malio use of cider-spirit, dis- 

 t. If the whole feimentation, which is nUed from the lees of cider, to regulate the 

 ssarv to change the raw apple juice into , fermentation of their new cider and tit it for 

 d and rich cider could be conducted in e/os-|ihe table. Thev do rot, however, make use of 

 ssels, according to Dr. Darwin's theory, as their cider-spirit till they have racked off their 



cider, about the iirst of January. They then 

 iHd t'rom one to three gallons of the spirit to a 

 barrel of cider, and "bung it down air tight, 

 and let it stand till it becomes of mature age.'"* 

 This ajipears to have been the principal im- 

 provement, which has rendered the cider maii- 

 ;!iacturod by the Society so famous, and caused 

 •.I to command an extraordinary price in market. 

 A i;- °'id of ours, however, has a mode ol' using 

 !h cider-spirit in refining his cider still less 

 !ronblesome, and we believe nt least equally cf- 

 licacious. This gentleman mixes from one to 

 . wo gallons of cider brandy with his cider, when 

 fresh from the press, and immediately closes the 

 I arret perfecti}' air tight. In about a month's 

 .rne, iiv-tha ordinary temperature of a common 



H 



in paragraph 11, page 73. the products ot 

 fermentation, which are alcohol, and car- 

 1; acid gas, would be preserved, become in- 

 orated with tb." liquor, and cause it to be 

 iiid lively, without being harsh and heady, 

 xposing new cider in open vessels, fill the 

 us fermentation has produced its results, 

 irbonic acid gas is ex])el!ed, i)ut a part of 

 icohoi is retained. Hence i inegar willin- 

 ate, if drank in suliicient cMiaolity. But 

 arbonic acid gas, retained in cider, proper- 

 inufactured, exhiiurates, without inebriat- 

 stimn! ites and enlivens, instead of opcrat- 

 ke an 0[date, and causing those who drink 

 lecome at once wild and stupid, it is tl c 

 of iindersfandingfbeseprinciples wh.ch lesa, 

 ny would-be philosophical geniusses to doc- 

 f their cider, and punish themseUes by 

 "o 1^ '''^ ''*'"'' ''9"'"'- TliPy r^ick and rack, 

 nd super-fine their cider till it becomes as 

 as d.sh water, and as sour as lemon juice, 

 something which tastes like a compound ol 

 hose articles. It is much better to pro- 

 according to a common practice of New 

 nd cider-making, viz. Take the must, or 

 ider directly from the press. Strsin it 

 'h straw or a coarse sieve into clean and 

 casks, give it no more vftnt during fcr- 

 tion than is necessary to prevent the bursf- 

 the vessels, and not draw off till it is 

 for use. It is necessary, however, during 

 rmenfation to keep the casks full that the 

 which rises may be thrown out of the 



It was well observed by 5Ir. Winkley, in 

 Timunicafion respecting the mode ot mak- 

 :ler, adopted by the religious society, cali- 

 ikers, (republished from the Masscchu- 

 .gricultural Repository, in our our paper, 

 No. 43, p. 377) that "the slower cider 

 jrmenting, the better it will be." The 

 |is are these — If cider ferments slowly, it 

 |illy stops working at the end of the vinous 

 jntation, and does not pass to the acetous 

 itation, which would convert it into vine- 

 Andifthe fermentation proceeds slowly 

 ed air has time to combine, and become 

 orated with the liquor instead of escaping 

 16 atmosphere. By mixing a proper quan- 

 alcidiol (.spirit of anj' kind) with cider 

 rom the press, you may stop the acetous, 

 course prevent the putrid fermentation. 



Bill V 



cellar in the latter part of autumn, his cider 

 perfectly fermented, and purified, so as to be in 

 Its best state for the table, without the tj-ouble 

 of i^ii/nHiui^' his casks with brimstone, and haz- 

 ard of their bursting, or any necessity of racking 

 off his liquor. 



IG. The quantity of spirit to be thus mixed 

 with cider, we conclude should be in some pro- 

 ^jortion to the strength of the must. If that 

 contains a good deal of spirit it will ferment 

 quietly and quickly, otherwise it will be turbu- 

 lent, and must have vent, or it will endanger the 

 vessel which contains it, and soon become flat 

 and sour. The same thing will take place with 

 malt liquor. Ale, or strong beer, which con- 

 tains considerable alcohol, can be bottled with- 

 out difficulty; but small beer, which has but lit- 

 tle alcohol, is apt to burst the bottles. And in 

 bottling cider a spoonful or two of brandy, or 

 other spirit mixed with the cider in the bottles 

 will prevent that violent effervescence, which 

 might otherwise burst the bottles. Some wri- 

 ters say, that sugar, honey, molasses, or olher 

 sweet substances mixed with new cider, will 

 strengthen it, and prevent its fermenting to ex- 

 cess. This IS probable, for any sweet substance 

 mixed with a due quantity of water, or other 

 mild li(|uid will generate alcohol, and the latter 

 will combine with the fixed air, and thus put a 

 stop to its turbulence. But, doubtless, to fine 

 cider with saccharine matter would require a 

 longer time than with alcohol, and we doubt 

 whether it would be so safe or so effectual to 

 use the former as the latter in close vessels. 



' See N. E. Farmer, vol. i. p. 377. 



17. An Kiiglitli writer say>, that an inlu-sicn 

 of liops la useful in cider to give it a flavor, and 

 an agrce.'ib'c bitter. Auoiber recommend'^ 

 grinJiug eliler l.orries with the IViiit, which 

 gives the cider a line color as well a^ flavor. 

 Jiye whiskey is likewise recommended as a 

 good substitute for cider-spirit to mix with new 

 cider. Ginger, cinnamon, spices, raisins, fcc. 

 have their advocates who assure us they are 

 very good ingredients in cider. But we believer 

 genuine cider-drinkers prefer the clear apple 

 juice. Some advise to make use of bullock's 

 Idood, calf'i? feet jelly, isinglass, &c. Sic. which 

 may be well it' the cider needs doctorivg, but 

 we believe it best to make vinesrar of cider 

 which requires to be medicated with such mate- 

 rial.-) to render it palatable and wholesome. 



10. The Complete Farmer's Dictionary says, 

 that" the best shaped vessels lor keeping cider in 

 are those in which the barrel boards are straight, 

 the vessel broader at one end than the other, antf 

 standing oq the lesser end with the bung hole 

 in the top. The advantage ol" this form is that 

 in drawing off the cider, though but slowly, the 

 skin or cream, contracted by its fermentation 

 descends and covers the liquor by moans of the 

 tapering of tlie vessel, and thereby preserves to 

 the last the spirits of the cider, which would 

 otherwise evaporate and waste." A sensible 

 writer, whose essay was republished from the 

 " Farmers Wcckbj Messenger.'''' in our vol. i, p. 

 155, hi? ma 'e it apparent that white oak iron 

 bound bcgsii-'.d.s, made of heart stuff, well painl- 

 eil, and of a size to ijold about three barrels and 

 a half, and smeared over with some kind oi 

 refuse oil, with a little Spanish brown and 

 lamp black, once in three years will prove more 

 convenient and economical than such barrels as 

 are commonly used. Besides cider ferments 

 more kindly, and keeps better in largo than in 

 small vessels. Beer vessels are said to be bad 

 for cider. They spoil cider, and cider spoils 

 beer. New vessels made of seasoned oak do 

 well ; but those which have been used do bet- 

 ter The Religious Society mentioned above, 

 clean casks by taking them from the cellar as 

 soon as convenient after the cider is out, (re- 

 serving the lees for stilling) and rinse each 

 clean, first with a pail full of scalding water, 

 then with cold, leaving the casks with the bungs 

 down I'ur a day or two. They are then bunged 

 tight and returned to the cellar, or some con- 

 venient place, proper for their reception. Pre- 

 vious to filling the casks for the season they are 

 scalded and rinsed as above mentioned. 



19. Mr. J.Hommedieu, ofNew York, directs, 

 when casks have more or less of a sour or mus- 

 ty smell, to take at the rate of about a pint of 

 unslacked lime for a barrel, put it in and pour 

 in three or four gallons of hot water, or more 

 lor a larger cask; shake it well, giving it some 

 vent; let it stand till cooled, and then rinse it 

 with cold water. This operation to be repeat- 

 ed till the cask smells perfectly sweet. Stiim- 

 miw casks, or fumigating them, together with 

 the cider may be advisable, especially when 

 snirit is not incorporated with the cider when 

 fresh from the press. Stumming is thus per- 

 I formed. Take a strip of canvas cloth, about 



