T^EW ENGLAND FARMER. 



I'UBLlSHEl) BY THOMAS W. SUEPARl^ HOGERlv UUlllMNGS, CO.NGllKriS Sl'KKET, (t'OURTH DOOR FROM STATE STREET.) 



'01.. 



I. 



BOSTON, SATURDAY, JUNE 28, 182:: 



No. 48. 



■i having all the clearness, precision, and simplicity 

 lich you would expect from men so well skilled, anJ 



From the Mass. Agricultural Journal, for June. : derive the s;ime benefit, we shall feel ourselves 

 HE MODE OF M.AKING ClOER ADOPTED B\:iiii)i)ly renardeJ for givinq; the Ibliovviiiij hints. 

 THE RELIGIOUS SOCIETY AT CAMERBL'-j 1,1. The process in miiltino; and icfiniiig; ci- 

 RY, NEW-HAMPSHIRE, COMMONLY CALLEi: der j.^ ^rdor to have it good and wholesome, is 

 PllAKERS. I so simple, (though imi.-ortant) that many pco- 



[It is with great pleasure we insert this article, no; ; ,g e„ti,.(,|y overlook it, supposing the tny.stery 

 Iv on account ofits i»trinsic mer.ts, wh.ch are great, ^^ ^^^^^^ ^^ ^^^ ^^ entirely out of their reach : 



and others, perhaps, tenacious of the customs of 

 ho make the best cider (it is said) in N'tw-Fnglaud, their forefathers, shut their eyes and ears to 

 id who, in every thing they undertake arc eminently jnny improvement, however propitious to their 

 ccesslul ; but because it gives us an opportunity otj ip,^,^^,^^ .^^^^ Comfort ; such will probably bo con- 

 ealiing of the admirable example set by th.s descr.p- :j^^^,^^j ,^ ^^.^^^^ ^^,^^ ^^^^_■^ ill-flavored and un- 

 in ol pirsous in all that relates to agriculture, horti- ,i l i-r 



dturv.; and manulactures. With their peculiar tenets wholesome beverage through life, 

 id ceremonies, an agricultural work has no concern ; , Now, friend Prince, it we should expdain 

 it it is its province to recommend excellent esampit:. what we know respecting the management of 

 niatnnsa in fH((/ia((Ort, and in care, and caution, and cider, some people would laugh, and say they 

 lelity in manufacturing articles important to 'he far- jid that and a great deal more: and 1 suspect 

 cr. It will not be questioned, that the Shakers have , .11 „ ■ i- , u 



, . .1,,, .„.,,„„i<. „„t ^f:„A„-iT-r c> they do, and add many more mgredients, such 



t a most praise-worthy example — not 01 inauatry, s«- .? i .' r ? , , 



i.ty, and neatness mcre/.iy, but of exactitude. They ;>s water, pomace, and rotten fruit; and perhaps 

 idertake nothing it) which they do not succeed bettei something more from fowls, beasts, and vermin, 

 .an their neighbours ; and the secret of their success none of which makes the cider any better. 

 ill be found to consist in their system of order, andl ^y^ ^^^\^ ^^j hesitate to give it as our deci- 

 de thorough and effectual manner in which every , , . - ■ ^1 . 1 i- T u 

 ,t inmonj,!! aim cui,t^i.ua j j j opmioD, that cool climates are much more 

 nn? 13 perlormed. It is highly probable, that this ,. '^ 1 



ot (should it continue to maintain its ground) will hivourable to Cider than warm. However, what 

 lally furnish the states iu which they live, with the greatly contributes to the goodness and delicac" 

 ;st and purest seeds, wi'h the neatest and most faith- of cider, is the cleanliness of the casks which 

 Uy manufactured implements. We hope, that other contain it. In fine, all utensils used in making 

 cts of christians will s'l'^^v that there is nothing pe- ^-^ ^,^^^^1^, ^^ ,^ ^^ ^^_j ^^^ Suffered to 



iliar in the opinions of the Shakers which diould pro-, ' ,, u ,l u 1 ,1 



jce of necessity these happy and honourable results.j S"-* '""r thiough the whole process ; even liie 

 jt that they will all strive to "have every thing per- press should be frequently rinsed down, during 

 rmed decently and ill order." We hope to be ablet the time of making cider, to prevent sourness 

 reply to the queries of the Shakers, as to the manu-i qj. ^ change in the cider. 



To clean casks which have been used for ci- 

 der, we take them from the cellar 



ctiire of woad, or rather its preparation from the leaf, 

 r the immediate use of the dyer. They will be plens- 

 I with the t.stt(rs on that subject, of G^o. Dci>i!>uii. 

 lid Mr. Crowninsliield.] — Ed. of the Musi.^gr. Hep. 



John Prince, Esq. Treasurer of the Massachu- 

 setts Agricultural Societij. 



Cakterbuky, March 24, 1023. 

 Inch respected Friend Prince 



we talve mem icom llie cellar as soon as 

 convenient after the cider is out, (reserving the 

 lees for stilling) and rinse each clean, first with 

 1 pailfull of scalding water, then with cold, 

 eaving the casks with the bungs down for a 

 day or two, or till dry. Then we bung them 

 tight, and return them to the cellar, or some 



I recently received your very liberal and convenient place (not too dry) for their recep- 



rorthy t'avor ot the 22d uli. for which I feel 

 rateful acknowledgment, and hope to make yoi 

 ome compensation whenever you call on is 

 cain. We were very glad to hear of yoir 

 ate return home. 



The No. of the Journal containing Gen. Detr- 

 lorn's letter on woad, we have had ; but our 

 ilothier having cultivated this plant the list 

 eason with success, is now in quest of info-ma- 

 ion how to mantifacture and prepare it for use. 

 rie has respect to a treatise to which the Gen- 

 jral's letter refers. 



As to experiments and improvements to om- 

 municate to the Agricultural Society, be asstred 

 we feel much indebted to you, and also to Isq. 

 John L. Sullivan, for your liberality, and sh|uld 

 be willing to communicate any thing in bur 

 power, that would be beneficial to mank'ad ; 

 but as our minds are not so intent on naural 

 and external things as on an interest in CIrist. 

 and as our agricultural pursuits and im; Dve- 

 ments are so small and simple, we considerour- 

 selves inadequate to say much on that sub)ct. 



However, there are two or three smal, im- 

 provements we shall mention for yourcomder- 

 ation, having been under our experieno for 

 some years; and whicii we find to be benecial 

 to us, and from which, if you and otheracan 



tion. Previous to filling these casks with ciiler 

 the ensuing season, we scald and rinse them 

 again, as above. Foul musty casks ought to be 

 committed to the fire. Hogsheads or large 

 casks are the best for cider, especially those 

 that have recently been used for rum or other 

 spirit. 



Apples that drop early we make into cider 

 for stilling, it being unfit for table use ; the 

 spirit of which, together with that of the lees, 

 we return back to our store cider at t!ie time 

 of racking, which is generally about the first of 

 January. Cider made of apples beibrothey are 

 fully rijie, we deem unfit for drinking : and even 

 when ripe, if they are made into cider dur- 

 ing warm weather so as to produce a sudden 

 and rapid fermentation, the cider will unavoid- 

 ably be hard and unpleasant. The fact is, the 

 slower cider is in I'ertRenting, the better it will 

 be at any age : consequently the later in the 

 season it is made, and the cooler the weather 

 (if the business can be conveniently performed) 

 the better; especially for long keeping, liow- 

 ever, this is a cold work for the fingers, unless 

 pressed in a rack, which is the best method. 



About the first of November we think a suit- 

 able season, if the weather be dry, to gather 

 and put under cover apples for store cider. — 



After lying in this situalien till mellow, (not 

 rolten) we conimeiico grinding. 



Doubtless good cider f"r early use, or per- 

 haps for the first year's drinking, may be made 

 previous to this lime ; but cool serene weather 

 should be chosen for the business. 



The grin.ling trough should be spacious 

 enough to contain a cheese, in order to admit 

 the pomace (if the weather be cool) to lie over 

 one nigiit before pressing. This method con- 

 trilnilos much, both to the colour and quantify 

 of the cidef. 



In the morning press it out gradually, and 

 put it up into the casks through straw, or rath- 

 er a coarse sieve, fitted and placed within thS 

 tunnel : alter which, we convey it immediately 

 to a cool cellar, leaving out the bugs till the 

 fermentation chielly subsides, which may be as- 

 certained by the froth settling back at the bung- 

 hole. We then drive in the bungs tight, leav- 

 ing a small spigot vent a while longer, if need 

 require, to check the pressure, which must fi- 

 nally be made air tight. 



.^bout the first of January, wc rack it off free 

 from the lees into clean casks. Those that 

 have been recently used for spirit are to be pre- 

 ferred. Puit otherwise; having dr.iunofione 

 cask, we turn out the Ises, scald and rinse the 

 cask as above ; adi.1 three or four pails full of 

 cider; then burn in the cask, a match of brim- 

 stone attached by a hook, to tlie end of a large 

 wire fix(;d in the small end of a long tapering 

 bung fitting any hole. Whan the match is burnt 

 out, take off the remnant ; apply the bung again, 

 and sb::',-, the cask in order to iniiiregnate the 

 cidt;r with the fume. Add more cid'ir ami burn 

 another match. Then add from one to three t 

 gallons of spirit (obtained from the lees as .ibove) 

 to one hogshead; fill up the cask with cider, 

 and bung it down air tight, and let it remain till 

 it becomes of mature age. 



Cider managed in this way will keep pleas- 

 ant for years. We would not be understood to 

 suggest a notion, that gcod cider cannot be ob- 

 tained wilhout the addition of spirit ; especially 

 for immediate use, or the first year's drinking; 

 but the contrary. Yet spirit will give it a new 

 and vigorous body, and insure its preservation. 



To make matches for stumming cask=, take 

 strips of linen or cotton rags about 1 1-2 inch 

 wide, a:id 3 or 4 inches long, dip the end of each 

 in melted brimstone, to th.'^ extent of one inch. 



2d. .Another improvement, though very sim- 

 ple, we shall recommend, as having been high- 

 ly beneficial to us for some jears; that is, the 

 preservation of vines, and other plants, from 

 the depredations of bugs and insects, by means 

 of wooden boxes. These boxes are made of 

 thin boards, aboiU one foot square, and 4 or 5 

 inches deep; covered with thin, loose-woven 

 clolh, pither of cotton, hemp, or linen, quite as 

 thin as a coarse meal sieve. The cloth should 

 be oileil over with linseed oil. The boxes are 

 placed and kept over the hills till the vines 

 become of sufficient growth and strength to bid 

 dofiance to the depredations of those devouring 

 insect.s This is the chetpcst, best, and finally 

 the only effectual method that we have ever 

 found lo preserve our vines from destruction. 



