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I^otne
JWaire
WLinm
TO
CLEAR
CIDER
To
clear
and
improve
cider
generally
take
two
quarts
of
ground
horseradish
and
one
pound
of
thick
gray
filtering
paper
to
the
barrel,
and
either
shake
or
stir
until
the
paper
has separated
into
small
shreds,
and
let
it
stand
for
twenty-four
hours,
when
the
cider
may
be
drawn
off
by
means
of
a
siphon
or
a
stop
cock.
Instead
of
paper,
a
prepa-
ration
of
wool
may
be
taken,
which
is
to
be
had
in
the
market,
and
which
is
preferable
to
paper,
as
it
has
simply
to
be
washed
with
water,
when
it
may
be
used
again.
CIDER,
TO
PRESERVE
AND
KEEP
SWEET
1.
To
one
barrel
of
cider,
put
in
one
pound
of
mustard-seed,
two
pounds
of
rai-
sins,
one-quarter
pound
of
the
sticks
(bark)
of
cinnamon.
2.
When
the
cider
in
the
bar-
rel
is
in
a
lively
fermentation,
add
as
much
white
sugar
as
will
be
equal
to
one-quarter
or
three-quarters
of
a
pound
to
each
gallon
of
cider
(according
as
the
apples are
sweet
or
sour)
;
let
the
fermentation
proceed
un-
til
the
liquid
has
the
taste
to
suit,
then
add
one-quarter
of
an
ounce
of
sulphite
(not
sulphate)
of
lime
to
each
gallon
of
cider,
shake
well,
and
let
it
stand
three
days,
and
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