334 Cider and Cidcr-Mamifacture. 



spect, the little hand-mills have the advantage, for they require no straw ; 

 and there is little straw so bright and clean as to be totally free from dust 

 and an unpleasant odor. We very much question whether straw is of any 

 advantage in the large power-mills. It doubtless aids in conducting the 

 juice, but it also absorbs not a little ; and the danger of a bad flavor from 

 it is so great, that we should discard it altogether. The press can be made 

 small, and of birch or some other hard timber, that will not contaminate 

 the cider. Two presses are really necessary for each mill, so that the 

 pomace can be exposed to the air in the one, while it is being pressed in 

 the other, and thus acquire a deeper color. 



Perhaps the most essential requisite for good cider is the cask in which 

 it is to be preserved. Few old cider-barrels can be cleansed so as to be fit 

 for use again. We have seen them soaked in running water for days, and 

 still retain the seeds of putrefaction. Fresh-slacked lime we have found 

 one of the best disinfectants ; but we prefer a new oak-barrel, or one in 

 which whiskey or alcohol has been kept. We have heard linseed-oil bar- 

 rels recommended, as the oil will rise to the surface, and prevent rapid 

 fermentation. They are good for those who like them. We prefer to shut 

 off the air at the right time with a good tight bung. If it is desired to 

 keep the cider in the state of must, it can easily be effected by boiling it 

 a little, and then bunging up the cask tightly. This is the canning princi- 

 ple ; and, if the cask is tight, the cider will be found as sweet at the end 

 of the year as when first put up. We doubt whether the medicinal effect 

 of such cider is as good as when it is allowed to ferment for a few days, 

 and a little alcohol, and not a little carbonic acid, are generated. Vv'henever 

 the cider arrives at the proper stage of fermentation, — and the time for this 

 will vary from a week to a fortnight, as the temperature of the weather may 

 vary, — the cask should be closed tightly, and all air excluded. Some say 

 that a pound of mustard-seed or a pint of horse-radish should be added to 

 each barrel when the bung is driven, and claim that this prevents further 

 fermentation. They may add a little pungency to the cider; but we do not 

 see how they act to prevent fermentation ; nor do we know liow fermenta- 

 tion can proceed without air. Prof Horsford, a few years since, suggested 

 sulpliite of lime to keep cider sweet. It certainly has this effect, but, at 

 the same time, neutralizes the peculiar acid, on which much of the good 



