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148
FRUIT WINES.
499.
([i'Lrrr.
C id er is chie fly produced in la rge qua nt1t1 es by pressing
a pples with a n a dd iti on o f wa ter ; yet o ne may obta in smaller
q ua nt it ies for the family use witho ut t oo g reat t rou ble , by
grat ing fi ne, ju icy peeled a pples o n a grat er ; filter the juice
thrnug h a cloth , pour it into sto ne ja rs, a nd a dd some roasted
a ppl es t o haste n ferme nta tio n. vVhen, a fter a co upie o f d ays, a
skin a ppears o n the juice, fe rmentatio n is complet e ; remove the
sk in, bottle the cider, a nd keep it in a cool place.
La rger q ua ntities o f cider a re obtai ned by mashing good,
juicy apples; press them, a nd fill the juice into a small Rhine
wine cas k. Place this cask in a cool room u po n a skid, whe n
the juice will soo n beg in t o ferme nt; fe rme ntatio n will t ake about
a fortni g ht ; during this time remove with a clean piece of linen
a ll stuffs thrown to the s urface ; as soon as ferme ntatio n is done
fill the cask up with wat e r, bung it well , and let it lie in the cel–
lar half a year ; d ecant it into anothe r cask, let it lie for a nother
two months, and fill into bottles.
5CJCJ.
([urrant U1in.c.
Collect the perfectly ripe cu.:ra nts on a sunny day, clean, and
put them in a big earthe n or wooden pot, and mash them with
a wooden masher; let ferme nt in a cella r, and strain through a
hair-sieve with a wooden spoon; never use your hands; d ecant
into a little cask; add to each qua rt of juice ha lf a pound o f
powdered sugar, a nd t o each twelve quarts o f ju ice one qu art o f
b randy or a rrack ; let the wine stand six weeks, bottle, and use
a fter t wo mo nths.
5CJ1.
([urrant lllin.c in tl).c QfoglislJ 5t!)lc.
From twelve to fou rtee n qua rts of currants a re mashed, the
juice pressed out, and the remna nts covered with e ighteen quarts
of cold water ; stir repeatedly, press out again the following day,
mix with the juice, and fourteen pounds of loaf-sugar; when the