312 
JOURNAL  OF  HORTICULTURE  AND  COTTAGE  GARDENER. 
September  26. 1896. 
such  a  glut  of  Apples  as  we  have  this  year  many  of  our  readers 
may  like  to  make  some  cider  for  home  consumption,  if  not  for 
sale  ;  and  though  we  cannot  hope  to  teach  the  making  of  that 
refreshing  beverage  in  a  manner  that  would  enable  a  beginner 
to  challenge  ths  produce  of  the  best  makers,  .such  as  Bulmer  in 
the  West,  and  Gaymer  in  the  East,  we  can  at  any  rate  give 
them  particulars  of  the  process  in  sufficient  detail  to  enable 
them  to  make  some  good  cider. 
The  degree  of  excellence  attained  depends  very  much  on 
close  attention  to  detail,  on  watchfulness,  care,  and  manage¬ 
ment.  Much  also  depends  on  the  fruit,  the  best  test  being  to 
press  a  few  ripe  Apples,  to  filter  the  .iuice,  in  which  place  a 
sacchai-ometer  ;  this  will  float  and  ultimately  settle  down  to  a 
mark,  which  on  the  graduated  scale  shows  the  density  of  the 
juice  If  less  than  T040  it  cannot  make  good  cider,  because 
there  is  not  sufficient  sugar  in  the  juice  under  this  density  to 
cause  it  to  keep  well.  A  density  of  1  050  is  still  better,  because 
it  indicates  an  average  per-centage  of  alcohol  of  GAS,  which 
gives  more  body  or  better  keeping  qualities. 
•  The  fruit  should  be  gathered  with  care,  and  be  crushed  or 
ground  in  the  mill  at  once  when  ripe,  neither  sooner  or  later. 
If  overripe  there  is  a  loss  of  sugar  by  the  fermentation  which 
occurs.  There  is  no  doubt  that  much  cider  is  spoiled  by 
the  reckless  use  of  mixed  ripe,  unripe,  and  decayed  samples 
from  the  heap  left  out  in  the  open.  Sound  ripe  fruit  and 
thoroughly  clean  implements  and  utensils  are  of  primary 
importance.  After  the  crushing  the  pulp  is  left  in  vats  for 
twenty-four  hours,  and  is  then  pressed.  The  liquor  is  put  into 
casks  of  any  convenient  size,  from  60  up  to  120  gallons,  which 
are  not  quite  filled,  a  little  space  being  left  for  the  fermentation. 
This  should  commence  at  once,  and  continue  for  about  a  week. 
Fortunate  indeed  will  the  beginner  be  who  has  no  difficulty 
with  the  fermenting  liquor,  nor  will  there  be  anything  of  a 
serious  nature  to  contend  with  if  due  care  was  exercised  at  first, 
and  the  casks  are  in  a  temperature  of  55°  to  60°.  Excessive 
fermentation  occurs  when  the  juice  is  very  rich  in  saccharine 
matter,  and  the  temperature  high.  Slow  fermentation  arises 
from  poor  juice  and  a  low  temperature  It  is  clear  how  this  can 
be  avoided.  If  it  is  caused  only  by  a  sudden  chill  2  or  3  gallons 
of  the  juice  drawn  from  the  cask  with  a  syphon,  heated  up  to 
70°,  put  back  into  the  cask,  and  well  stirred  at  once  with  an 
osier  switch  will  set  fermentation  going,  and  all  will  be  well 
if  the  temperature  of  the  cellar  is  kept  right — a  simple  matter 
of  closed  doors  and  the  use  of  a  small  portable  stove.  Excessive 
fermentation  is  easily  corrected  by  a  reduced  temperature,  but 
persistent  fermentation  or  “  fretting  is  very  difficult  to  over¬ 
come,  and  is  an  indication  of  inferiority.  It  is  usually  put  an 
end  to  by  filling  another  cask  with  the  fumes  of  sulphur,  and 
running  the  liquor  into  it,  so  that  it  absorbs  the  sulphurous 
acid  and  the  yeast  plant  is  destroyed.  In  any  case  this  means 
inferior  cider,  and  it  should  be  avoided  by  the  preliminary 
test  of  a  saccharometer. 
If  all  has  gone  well  fermentation  will  be  at  an  end  in  about 
a  week,  the  liquor  will  be  clear,  with  a  mass  of  skin  and  pulp 
floating  at  the  top,  and  thick  ropy  lees  at  the  bottom ;  it  is  then 
ready  for  “  racking.”  This  is  done  by  drawing  off  the  liquor 
with  a  syphon  into  casks  that  are  quite  clean,  leaving  a  little 
space  at  the  top  for  secondary  fermentation.  If  this  occurs  the 
whole  process  has  to  be  repeated ;  but  if  due  care  has  been 
exercised  throughout,  and  the  casks  containing  tbe  racked 
liquor  are  kept  in  a  lower  temperature,  there  should  be  no 
further  trouble.  If  in  the  racking  the  cider  is  not  quite  clear 
14  oz.  of  isinglass  dissolved  in  a  little  of  the  cold  liquor  is 
sufficient  fining  for  100  gallons. 
The  casks  then  remain  in  an  even  temperature  till  the 
following  spring,  when  the  cider  is  either  bottled  or  racked  into 
small  casks  for  sale.  In  bottling  the  bung  is  taken  out  about 
twelve  hours  beforehand,  then  the  whole  of  the  bottles  are 
filled  before  corking,  the  object  in  this  is  to  prevent  bursting 
bottles  as  much  as  possible.  Champagne  bottles  and  tbe  best 
corks  only  should  be  used,  the  wiring  being  done  with  the 
corking. 
It  is  obvious  that  there  is  no  insuperable  difficulty  in  the 
making  of  the  very  best  cider.  Given  strict  attention  to  the 
points  we  have  enumerated  proficiency  should  soon  be  acquired, 
and  there  is  no  doubt  of  a  market  for  a  really  first-class  article. 
This  should  be  the  aim  of  every  farmer  who  may  be  turning 
his  attention  to  cider  as  a  detail  of  the  mixed  farming  which 
has  become  a  necessity  in  many  a  district  now.  If  only  it  is 
well  made  it  should  enable  him  to  turn  Ml  Apples  to  better 
account  than  forcing  them  on  a  low  market. 
WORK  ON  THR  HOilE  FARM. 
To  farmers  who  intend  planting  fruit  trees  or  bush  fruits  this 
autumn  we  strongly  recommend  an  early  preparation  of  the  land  for 
plantations  or  of  stations  for  a  grass  orchard,  so  that  the  planting  may 
be  done  immediately  after  the  leaves  have  fallen,  or  say  early  in 
November.  Of  Apples  for  market  Lord  Suffield,  Keswick  Codlin, 
Worcester  Pearmain,  Potts’  Seedling,  King  of  the  Pippins,  and  Bramley’s 
Seedling  are  an  excellent  half  dozen.  For  cider,  Mr.  John  Watkins  of 
Withington,  Hereford,  says,  “  If  I  were  going  to  plant  an  orchard  for 
cider  and  profit  only  I  should  plant  Broad-leaved  Norman  to  get  the 
crops,  Kingston  Black  and  Cherry  Pearmain  the  flavour,  and  Cherry 
Norman,  White  Bache,  and  Handsome  Norman  the  saccharine  matter.” 
This  excerpt  is  taken  from  the  excellent  account  of  “  Recent  Improve¬ 
ments  in  Cider  and  Perry  Making,”  by  Mr.  D.  R.  Chapman,  which 
appeared  in  the  “  Journal  of  the  Royal  Agricultural  Society  ”  in  1888, 
and  which  we  have  found  to  contain  sound  information.  Mr.  Chapman 
said  that  in  addition  to  the  sorts  named  by  Mr.  Watkins,  he  regarded 
Foxwhelp,  Skyrme’s  Kernel,  and  the  Royal  Wilding  as  profitable 
sorts,  which  if  not  sure  croppers,  make  such  superior  cider  that  the 
enhanced  price  obtained  in  a  good  year  would  about  counterbalance  the 
losses  from  a  bad  season.  We  like  Mr.  Watkins’  idea  of  a  good  mixture 
for  ordinary  or  home  consumption,  at  any  rate,  as  we  have  found  this 
answer  admirably  in  our  own  practice,  our  plan  being  to  fill  old  sherry 
butts,  whence  the  cider  is  drawn  for  use. 
Of  Gooseberries  plant  in  quantity  Whinham’s  Industry,  Keepsake, 
Crown  Bob,  and  Lancashire  Lad.  Black  Currants  :  Baldwin  and  Black 
Naples.  Red  Currants :  Red  Dutch  and  Raby  Castle.  Raspberries  ; 
Carter’s  Prolific. 
For  a  new  plantation  we  have  had  the  steam  cultivator  over  the 
land  four  times,  and  the  heavy  harrows  twice.  This  land  is  about  ready, 
and  heavy  rain  will  prove  a  help  rather  than  hindrance  to  the  planting. 
On  grass  the  stations  are  6  feet  square,  and  2  feet  6  inches  deep.  The 
holes  are  drained  if  necessary,  6  inches  of  hard  rubble  rammed  into  the 
bottom,  and  the  remaining  2  feet  filled  with  sound  top-spit  loam. 
OUR  LETTER  BOX. 
Dairy  Show  Sntrles  (TF.  S). —  The  Secretary,  British  Dairy 
Farmers’  Association,  12,  Hanover  Square,  London,  W. 
Cider  IVIaking:  and  iXppliances  (IF.  S.). — See  our  article  on 
“  Cider  Making  ”  this  week.  Ph.  Mayfarth  &  Co.,  10,  Mincing  Lane, 
London,  E.C.,  supply  cider-making  plant. 
METEOROLOGICAL  OBSERVATIONS. 
Oamden  Square,  London. 
Lat.Sl®  32' 40"  N. ;  Long.  0°  8'  0"  W.;  Altitude  111  feet. 
Date. 
9  A.M. 
In  the  Day. 
Rain, 
1895. 
September. 
i  Barometer 
at  32°,  and 
1  Sea  Level. 
Hygrometer. 
Direc¬ 
tion  of 
Wind. 
Temp, 
of  soil 
at 
1  foot. 
Shade  Tem¬ 
perature, 
Radiation 
Temperature 
Dry. 
Wet. 
Max. 
Min. 
In 
Sun. 
On 
Q-rass. 
Inchs. 
deg. 
deg. 
deg. 
deg. 
deg. 
deg. 
deg. 
Inohg. 
Sunday  ..  15 
30-338 
57-5 
66-6 
N.W. 
58-2 
65-2 
46-2 
86-4 
40-3 
— 
Monday  ,.  16 
30-325 
5-2-9 
62-6 
N. 
57-9 
70-7 
47-4 
99-9 
40-1 
Tuesday  ..  17 
30-238 
53  7 
53-3 
S.W. 
58-2 
73-6 
50-3 
111-9 
42-2 
— 
Wednesday  18 
30-101 
56-7 
63-4 
w. 
58  6 
74-8 
52-5 
U6-4 
4.5-3 
— 
Thursday..  19 
30-144 
56-2 
55-4 
S.W. 
68-9 
60-7 
52-3 
82-8 
45-6 
— 
Friday  ..  20 
30-4 '3 
557 
52-7 
N.E. 
57-6 
66-7 
42-8 
103-7 
35-4 
Saturday  ..  21 
30-4-20 
55-5 
51-6 
N.E. 
66'6 
64-2 
42-9 
103-3 
35-9 
— 
30-283 
55-5 
53-5 
58-0 
68-0 
47-8 
100-3 
40-7 
— 
REMARKS. 
15th. — Fine,  but  not  much  sunshine  ;  solar  halo  in  morning;  misty  evening. 
16th. — Misty  early  ;  warm,  sunny  day. 
17th.— Mist  early,  and  overcast  morning  ;  sunny  and  warm  afternoon. 
18th. — Cloudy  early ;  warm  day,  with  bright  sunshine. 
19th. — Overcast  and  dull  throughout,  with  drizzle  from  7  A.M.  to  10  A.M.,  and  spots  of 
rain  at  1  P.M. 
2Cth. — Generally  sunny,  but  cloudy  at  times  in  the  rnorning. 
21st.— Cloudy  early  ;  generally  sunny  after  10  A.M.,  and  brilliant  afternoon. 
A  week  with  much  sunshine,  and  no  measurable  rain.  Maximum,  minimum,  and 
mean  temperature  all  remarkably  near  the  average. — G.  J.  Symons. 
