133 / 330
600
MISCELLANEOUS
VALUABLE
RECEIPTS.
133
No.
264.
To
make
cheap
Cider
from
Raisins.
Take
14
pounds
raisins,
with
the
stalks
;
wash
them
out
in
four
or
five
waters,
till
the
wate.
remains
clear;
then
put
them
into
a
clean
cask
with
the
head
out,
and
put
6
gallons
of
good
water
upon
them
;
after
wdiich
cover
it
well
up,
and
let
it
stand
10
days.
Then
rack
it
off
into
another
clear,
cask,
which
has
a
brass
cock
in
it,
and
in
4
or
5
days'
time
it
w^ill
be
fit
for
bottling.
When
it
has
been
in
the
bottles
7
or
8
days,
it
will
be
fit
for
use.
A
little
col'^uring
should
be
added
when
putting
into
the
cask
the
second
time.
The
raisins
may
afterwards
be
used
for
vinegar.
No.
265.
Observations
on
Cider.
From
the
great
diversity
of
soil
and
climate
in
the
United
States
of
America,
and
the
almost
endless
variety
of
its
apples,
it
follows
that
much
diversity
of
taste
and
flavour
will
necessarily
be
found
in
tho
cider
that
is
made
from
them.
To
make
good
cider,
the
following
general,
but
important,
rules
should
be
attended
to.
They
de-
mand
a
little
more
trouble
than
the
ordinary
mode
of
collecting
and
mashing
apples
of
all
sorts,
rotten
and
sound,
sweet
and
sour,
dirty
and
clean,
from
tlie
tree
and
the
soil,
and
the
rest
of
the
slovenly
process
usually
employed
;
but
in
return
they
produce
you
a
wholesome,
high-flavoured,
sound,
and
palatable
aquor,
that
always
commands
an
adequate
price,
12