101 / 160
GIGGLE WATER
103
foot of the top with clean sand or coai dust,—sand is
the best. Pour the cider as it comes from the press into
the top of this barrel, drawing it off as soon as it comes
out at the bottom into air-tight casks, and let it stand
in the cellar until March. Then draw it out with as little
exposure to the air as possible, put it into bottles tliat
can be tightly and securely corked, and in two months it
will be fit for use.
212. TO CLEAR CIDER
To clear and improve cider generally take 2 quarts of
ground horseradish and 1 pound of thick gray filtering
paper to the barrel, and either shake or stir tmtil the
paper has separated into small shreds, and let it stand for
24 hours, when the cider may be drawn off by means of a
siphon or a stop cock. Instead of paper, a preparation of
wool may be taken, which is to be had in the market, and
which is preferableto paper, as it has simply to be washed
with water, when it may be used again.
213. CIDER CHAMPAGNE
5 gallons good cider, l quart spirit,
poimds of
honey or sugar. Mix and let them rest for a fortnight,
then fine with i gill of skimmed milk. This, put up in
champagne bottles, silvered, and labelled, has often been
sold for champagne. It opens very sparkling.