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From the American Farmer.
{"newspaper_name": "The Wilmingtonian, and Delaware register.", "edition": "01", "page": "p2", "byline": ""}
Directions for making szyeet, clear Cider,


that shall retain It's .fue vinous Ravour,


and Keep good for a lang time in casks,


Ike 7yiae.


1t is of Importance in making cider, that
the MILL the press, and all the materials be
sweet and clean, and the stray clear from
must. To make good cider the fruit should
be ripe, (but not rotten) and when the ap-
ples are ground, if the juice is left in the
Dummice twenty four hours, the cider will
be richer, softer, and higher colourcd; if the
fruit is all of the same Kind, it is generally
thought that the cider will be better, as the
fermentation will certainly be more regular,
which is of Importance. The gathering ana
grinding of the apples, and pressing out of
the juice, is mere manual labour, perform
ed with very little skill in the operation; but
here the great art of making good cider
commences; for as soon as the juice is press
ed out, nature aegns to work a wonderful
changein it. The juice of fruit, if left to it
self, will undergo three distinct fermenta-
tions, all of which change the quality and
nature of this fluid. The first is the vinous,
the second the acid, which makes it hard and
prepares it for vinegar, by the third it be-
comes putrld. The first fermentation is the
only one the juice of apples should undergo,
to make good cider. 1t is this operation
that separates the juice from the fifth, and
leavesit clear, sweet, vinous liquor. To
preserve it in this .tate is the grand secret;
this is done by fumigating it with sulphur,
which checks any further Fermentation, and
preserves it in its fine vinous state. 1t is to
be wished that all cider makers waaid make
trial of this method; it is attended with no
expense and but little trouble, and will have
the desired effect.


| would recommend that the Juice as it
comes from the press, be placed in open
headed casks, or watts: in this situation it is
most likely to Undergo Il proper fermenta-
zion, and the person ttendng may with
correctness ascertain when this fermenta-
tion ceases; this Us Of great Importance, and
must be particularly attended 81 Fhe fer
ment ltion is attended with a kissing noise
bubbles rising to the surface and there
forming A soft spongv crust over the liquor
When this crust begins to crack, and white
froth appear$ in the cracks level with the
surf.ce of the head, the fermentation is a.
bout stopping. At this tine the liquor is II
fine genuine, clear state, and must BIZ
drawn of i'm uediateiy into clean casks anl
thisis the time to fumigatc it with sulphur
t. do this, take strip ot canvass or rag
about two inches broad and twelve long, dir
this into melted sulphur, and when few
paes Of worked cider are put into the cask
this match on fire and holt! it in the casl
till It is consumed, then bung the cask ant
sh,keit, that the liquor may incorporate
with and retain the fumes; after this, fill til,
cask and bung it up. The cider should b,
racked off again the latter part of Februar,
or first of March. and if not as clear as yol
wish it. put in isinglass to fine it, and stri
wei; then put the cask in a cool place
where it will not be disturbed, for the fin
in; to settle. Cider prepared in this man
ner will keep sweet for years.


It is certainly of great Importance to th
people of America to cultivate the fruit tha
is natural to the soil of the country, and tt
make the most of the fruit which the sol
produces, especially when its produce is al
article ofvalue and of great consumption il
the county. :, Il Loper Of Good Cider.