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IS^omt
JWaire
WLinm
through
a
hair
sieve.
To
every
gallon
of
the
liquor
add
two
pounds
of
lump
sugar
finely
beaten
;
stir
all
together,
and
put
it
into
a
vessel
that
will
just
hold
it.
When
it
has
done
fermenting,
stop
it
very
close
for
three
months,
and
then
bottle
it
off
for
use.
GENERAL
RULES
FOR
MAKING
CIDER
Always
choose
perfectly
ripe
and
sound
fruit.
Pick
the
apples
by
hand.
(An
active
boy
with
the
bag
slung
over
his
shoulder
will
soon
clear
a
tree.
Apples
that
have
lain
any
time
on
the
soil
contract
an
earthy
taste,
which
will
always
be
found
in
the
cider.)
After
sweating,
and
before
being
ground,
wipe
them
dry,
and
if
any
are
found
bruised
or
rotten,
put
them
in
a
heap
by
themselves,
for
an
inferior
cider
to
make
vinegar.
Always
use
hair
cloths,
instead
of
straw,
to
place
between
the
layers
of
pomace.
The
straw
when
heated,
gives
a
disagreeable
taste
to
the
cider.
As
the
cider
runs
from
the
press,
let
it
pass
through
a
hair
sieve
into
a
large
open
vessel
that
will
hold
as
much
juice
as
can
be
expressed
in
one
day.
In
a day,
or
some-
times
less,
the
pomace
will
rise
to
the
top,
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