264 / 308
264
FRUIT
WINES.
499.
CHrer.
Cider
is
chiefly
produced
in
large
quantities
by
pressing
apples
with
an
addition
of
water;
yet
one
may
obtain
smaller
quantities
for
the
family
use
without
too
great
trouble,
by
grating
fine,
juicy
peeled
apples
on
a
grater;
filter
the
juice
through
a
cloth,
pour
it
into
stone
jars,
and
add
some
roasted
apples
to
hasten
fermentation.
When,
after
a
couple
of
days,
a
skin
appears
on
the
juice,
fermentation
is
complete;
remove
the
skin,
bottle
the
cider,
and
keep
it
in
a
cool
place.
Larger
quantities
of
cider
are
obtained
by
mashing
good,
juicy
apples;
press
them,
and
fill
the
juice
into
a
small
Rhine
wine
cask.
Place
this
cask
in
a
cool
room
upon
a
skid,
when
the
juice
will
soon
begin
to
ferment;
fermentation
will
take
about
a
fortnight;
during
this
time
remove
with a
clean
piece
of
linen
all
stuffs
thrown
to
the
surface;
as
soon
as
fermentation
is
done
fill
the
cask
up
with
water,
bung
it
well,
and
let
it
lie
in
the
cel-
lar
half
a
year;
decant
it
into
another
cask,
let
it
lie
for
another
two
months,
and
fill
into
bottles.
500.
Currant
tHtne.
Collect
the
perfectly
ripe
currants
on
a
sunny
day,
clean,
and
put
them
in
a
big
earthen
or
wooden
pot,
and
mash them
with
a
wooden
masher;
let
ferment
in
a
cellar,
and
strain
through
a
hair-sieve
with
a
wooden
spoon;
never
use
your
hands;
decant
into
a
little
cask;
add
to
each
quart
of
juice
half
a
pound
of
powdered
sugar,
and
to
each
twelve
quarts
of
juice
one
quart
of
brandy
or
arrack
;
let
the
wine
stand
six
weeks,
bottle,
and
use
after
two
months.
501.
Currant
ttHne
in
%
<nglt0l)
From
twelve
to
fourteen
quarts
of
currants
are
mashed,
the
juice
pressed
out,
and
the
remnants
covered
with
eighteen
quarts
of
cold
water;
stir
repeatedly,
press
out
again
the
following
day,
mix
with
the
juice,
and
fourteen
pounds
of
loaf-sugar;
when
the