504 STANDARD RECEIPTS. 



watched. The momeut the white bubbles before mentioned are per- 

 ceived rising at the bung-hole, rack it again. When the fermentation is 

 completely at an end, fill up the cask with cider, in all respects like that 

 already contained in it, and bung it up tight; previous to which a tum- 

 bler of sweet oil may be poured into the bung-hole. 



After cider is allowed to ferment until it has acquired the desired fla- 

 vor, it should then be put into clean barrels prepared as follows: dip 

 some strips of rags into melted sulphur, light and hang in the bung- 

 hole and lay the bung loosely on the end of the rag. This is to allow 

 the sulphur vapor to well fill the barrel. Tie up a half pint of mustard 

 seed in a coarse muslin rag and put into the barrel, then put your cider 

 in. Now add a handful of isinglass which "fines" the cider, but does 

 not keep it sweet. 



The above is the old fashioned way and will keep cider in the same 

 condition as when put into the barrel, if kept in a cool place, for a year. 

 The sulphur vapor checks the fermentation, and the sulphur in the mus- 

 tard seed keeps it checked. Professional cider dealers are now using 

 the bi-sulphite of lime instead of the mustard seed and sulphur vapor. 

 The bi-sulphite of lime is what is sometimes sold as a "preserving pow- 

 der. " It is only another form of using the sulphur. 



Another method is to add sugar, one and a half pounds of sugar to a 

 gallon of cider and let it ferment. This makes a fermented, clear 

 good cider, but sweet. It lasts sweet about six months if kept in a cool 

 situation. 



If it is intended to bottle cider, it should first be examined, to see 

 whether it is clear and sparkling. If not it should be clarified. The 

 night before it is intended to be put in bottles, the bung should be taken 

 out of the cask, and left so until the next day when it may be bottled, 

 but not corked down until the day after, because if this is done at once, 

 many of the bottles would break. The best corks and champagne 

 bottles should be used. The bottled stock should be stored in a cool 

 cellar, where the qualit>' will be greatly improved by age. 



To Can Cider. Cider, if taken when first made, brought to boiling 

 heat and canned, precisely as fruit is canned, will keep fi'om year to 

 year without any change of taste. Canned up in this way in the fall, it 

 may be kept a half dozen years or longer, as good as when first made. 

 It is better that the cider be settled and poured off from the dregs, and 

 when brought to boiling heat the scum that gathers on the surface 

 taken off; but the only precaution necessary to preservation of the cider 



