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I^otne Jdatre
Wiimu
will
keep
cider
in
the
same
condition
as
it
went
into
the
barrel,
if
kept
in
a
cool
place,
for
a
year.
The
sulphur
vapor
checks
the
fermentation,
and
the
sulphur
in
the
mus-
tard-seed
keeps
it
checked.
We
hear
that
professional
cider
dealers
are
now
using
the
bisulphite
of
lime
instead
of
the
mustard-
seed
and
the
sulphur
vapor.
This
bisul-
phite
of
lime
is
the
same
as
the
"
preserving
powder."
It
is
only
another
form
of
using
the
sulphur,
but
it
is
more
convenient
and
perhaps
more
effectual.
Another
method
is
to
add
sugar,
one
and
a
half
pounds
sugar
to
a
gallon
of
the
cider,
and
let
it
ferment.
This
makes
a
fermented,
clear,
good
cider,
but
sweet.
It
lasts
sweet
about
six
months,
if
kept
in
a
cool
situation.
Preparatory
to
bottling
cider
it
should
be
examined,
to
see
whether
it
be
clear
and
sparkling.
If
not,
it
should
be
clarified
in
a
similar
way
to
beer,
and
left
for
a
fort-
night.
The
night
before
it
is
intended
to
put
it
Into
bottles,
the
bung
should be
taken
out
of
the
cask,
and
left
so
until
the
next
day,
when
it
may
be
bottled,
but
not
corked
down
until
the
day
after,
as,
if
this
be
done
at
once,
many
of
the
bottles
will
burst
by
keeping.
The
best
corks
and
champagne
bottles
should
be
used,
and
it
is
usual
to
wire
and
cover
the
corks
with
tinfoil,
after
the
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