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^o%m
l^atre
WLinm
manner
of
champagne.
A
few
bottles
may
be
kept
in
a
warm
place
to
ripen,
or
a
small
piece
of
lump
sugar
may
be
put
into
each
bottle
before
corking,
if
the
cider
be
wanted
for
immediate
use,
or for
consumption
dur-
ing
the
cooler
portion
of
the
year,
but
for
warm
weather
and
for
long
keeping
this
is
inadmissible.
The
bottled
stock
should
be
stored
in
a
cool
cellar,
when
the
quality
will
be
greatly
improved
by
age.
TO
CAN
CIDER
Cider,
if
taken
when
first
made,
brought
to
the
boiling
heat,
and
canned,
precisely
as
fruit
is
canned,
will
keep
from
year
to
year
without
any
change
of
taste.
Canned
up
this
way
in
the
fall,
it
may
be
kept
a
half-
dozen
years
or
longer,
as
good
as
when
first
made.
It
is
better
that
the
cider
be
settled
and
poured
off
from
the
dregs,
and
when
brought
to
boiling
heat
the
scum
that
gath-
ers
on
the
surface
taken
off;
but
the
only
precaution
necessary
to
preservation
of
the
cider
is
the
sealing
of
it
air
tight
when
boiling
hot.
The
juice
of
other
fruit
can,
no
doubt,
be
preserved
in
the
same
way.
To
all
tastes
not
already
corrupted
by
strong
drinks,
these
unfermented
juices
are
very
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