334 VINEGAR, CIDER, AND FRUIT-WINES. 



Autumn. Chenango Strawberry, Duchess of Oldenburgh, Fall 

 Pippin, Gravenstein, Hawthoruden, Jefferis, Jersey Sweet, Kes- 

 wick Cadlin, Lowell, Lyman's Pumpkin Sweet, Porter, St. Law- 

 rence, Stump. 



Winter. Baldwin, Esopus, Spitzenburgh, Fameuse, Golden 

 Russet of Western New York, Hubbardston, Nonsuch, Jonathan, 

 King of Tompkins County, Lady Apple, Monmouth Pippin, 

 Mother, Northern Spy, Peck's Pleasant, Pomme Grise, Red 

 Canada, Rhode Island Greening, Roxbury Russet, Sutton Beauty, 

 Talman's Sweet, Twenty-ounce, Wagener, Yellow Bellflower. 



For the West and South. Nearly all the summer and fall 

 varieties succeed well at the West and South. In California and 

 Oregon our best northern sorts generally succeed, but the winter 

 varieties of the South will be better adapted to the warmer dis- 

 tricts of California than our Northern winter sorts. 



The apples intended for the preparation of cider should be 

 allowed to attain complete maturity, which is recognized by their 

 color, the dark hue of the pips, little specks covering the skin, 

 and by the sharp and agreeable ethereal odor emanating from 

 them. In fact they should be allowed to remain on the trees as 

 long as vegetation is active or until frosts are apprehended, for 

 thus the conversion of the starch into sugar is best effected and 

 their keeping better secured than by storing. They should be 

 gathered by the hand to prevent bruising and coming in contact 

 with dirt. They are then placed in piles and allowed to sweat. 

 This sweating process has a tendency to ripen the fruit and make 

 it uniform, thereby improving the flavor as well as the quality 

 and strength of the cider in consequence of the apples having 

 parted with six or eight per cent, of w r ater. The strongest cider 

 is made from apples containing the smallest percentage of juice, 

 and, in its aqueous solution, the largest proportion of saccharine 

 matter. If the weather be fine, the piles may be exposed in the 

 open air upon clean sod or where this is wanting upon boards or 

 linen cloths, but under no circumstances should the apples be 

 placed upon the bare ground or upon straw, as they contract an 

 earthy or musty taste which is afterwards found in the cider. 



After sweating and before being ground the apples should be 

 wiped with a cloth to free them from exudations and adhering 



