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134
600
MISCELLANEOUS
VALUABLE
RECEIPTS.
instead
of a
solution
of
"villanous
compounds,"
in
H
poir>onous
and
acid
wash,
that
no
man
in
his
senses
will
drink.
The
finest
cider
was
made
of
an
equal
portion
of
ripe,
sound
pippin
and
crab
apples,
pared,
cored,
and
pressed,
etc.,
with
the
^utmost
nicety.
It
was
equal
in
flavour
to
any
champagne
that
ever
was
made.
No.
266.
General
Rules
for
making
Cider,
1.
Always
choose
perfectly
ripe
and
sound
apples.
2.
Pick
the
apples
by
hand.
An
active
boy,
with
a
bag
slung
over
his
shoulders,
will
soon
clear
a
tree.
Apples
that
have
lain
any
time
on
the
soil
contract
an
earth}'
taste,
which
will
always
be
found
in
the
cider.
3.
After
sweating,
and
before
being
ground,
wipe
them
dry,
and
if
any
of
them
are
found
bruised
or
rotten,
put
them
in
a
heap
by
themselves,
for
an
inferior
cider
to
make
vinegar.
4.
Always
use
hair
cloth,
instead
of
straw,
to
place
between
the
layers
of
pomace.
The
straw
when
heated
gives
a
dis-
as^reeable
taste
to
the
cider.
5.
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,
and
some-
times
less,
the
pomace
will
rise
to
the
top,
and
in
a
short
time
grow
very
thick;
when
little
white
bubbles
break
through
it,
draw
off
the
liquor
by
a
spigot,
l)laced
about
three
inches
from
the
bottom,
so that
the
lees
may
be
left
quietly
behind.
6.
The
cider
must
be
drawn
off
into
very
clean
casks,
and
closely
watched.
The
moment
the
white
bubbles
before
mentioned
are
perceived
rising
at
the
bung-hole,