STANDARD RECEIPTS. 505 



is the sealing of it up air-tight when boiUng hot. The juice of othel 

 fruit can be preserved in the same way. To all tastes not already cor- 

 rupted by strong drink, these unfermented juices are very delicious. 

 The juice of the grape is better than wine a century old, and more 

 health^'. 



To Keep Cider Sweet, i To one barrel of cider add one pound 

 of mustard seed, two pounds of raisins, and one quarter pound of sticks, 

 (bark) of cinnamon. 



2. When fermentation commences in one barrel, draw off the liquor 

 into another one; straining it through a flannel cloth. Put into the 

 cider three-quarters of an ounce of oil of sassafrass, and the same of the 

 oil of wintergreen ; shake up well with a pint of alcohol. 



3. Much of the excellence of cider depends upon the temperature 

 at which the fermentation is conducted, and is a point greatly overlooked 

 by manufacturers of this liquor. As soon as pressed from the fruit, it 

 should be strained into sulphured casks and placed in a cool situation 

 where the temperature does not exceed 50° F. If left in the heating 

 sun much of the sugar is converted into vinegar by the absorption of at- 



. mospheric oxygen, and thus the liquor becomes acid and rough. On 

 the contrary, if the fermentation takes place in a cool situation the fla- 

 vor and sweetness is retained. 



Cider Wine. Let new cider from sour apples ferment from one to 

 three weeks, according to the weather. When it has worked fairly well 

 add to each gallon, one pound of white crushed sugar, and let the whole 

 ferment until it possesses precisely the taste which it is desired should 

 be permanent. In this condition pour out a quart of the cider and add 

 for each gallon one-half ounce of sulphite of lime, not sulphate. Stir 

 the powder and cider until well mixed, and return the emulsion to the 

 fermenting liquid. Shake briskly and thoroughly for a few moments, 

 and then let the cider settle. Fermentation will cease at once. When 

 after a few days, the cider has become clear^ draw off carefully, to avoid 

 the sediment, and bottle. If loosely corked, which is better, it will be- 

 come a sparkling cider wine, and may be kept indefinitely long. 



Cherry Wine. i. To make five pints of this wine, take fifteen 

 pounds of cherries and two pounds of currants; bruise them together; 

 mix with them two-thirds of the pits, and put the whole of the cherries, 

 currants, and pits into a jug, with a quarter of a pound of sugar to every 

 pint of juice. The jug must be quite full; cover the jug with vine- 

 leaves, and put in a cool place, and let it stand until it has done work- 



