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86
WHAT
TO
DRINK
TO
KEEP
CIDER
SWEET
AND
SPARKLING
(Date
of
recipe,
1845)
Let
the
new
sweet
cider
ferment
from
one
to
three
weeks
according
to
whether
the
weather
is
cool
or
warm,
longer
if
cool
or
one
week
if
warm.
When
it
has
attained
a
lively
fermentation,
add
to
each
gallon,
according
to
its
acidity,
from
one-half
to
two
pounds
of
sugar,
and
allow
it
to
again
ferment
until
the
desired
sweetness
is
reached.
Pour
out
one
quart
of
the
cider
and add
for
each
gallon
one-quarter
ounce
of
sulphite
of
lime
(anti-chloride).
Stir
the
powder
and
cider
until
thoroughly
mixed
and
return
to
the
rest
of
the
cider.
Agitate
well
and
briskly
for
a
few
minutes
and
then
let
the
cider
settle.
The
fermentation
will
cease
at
once.
After
a
few
days
draw
off
the
clear
cider,
bottle
carefully,
and
cork
well.
Bottles
with
patent
stoppers
will
be
found
most
satisfactory.
TO
BOIL
CIDER
(Old
New
England
recipe)
Use
perfectly
sweet
cider,
preferably
not
over
two
days
old:
boil until
boiled
down
about
half.
Skim
often,
pour
into
hot
bottles
and
cork
tightly.
Store
in
a
cool
place.
This
may
be
used
for
drinks,
by
stirring
two
tablespoon-
fuls
into
a
glassful
of
iced
water.