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Ciders
prove
juice
of
a
poor
quality.
If
the
directions
here
given
be
strictly
followed,
a
delicious
cider
will
be
produced.
Canning
Cider
Cider
may
be
preserved
sweet
for
years
by
putting
it
up
in
air-tight
cans,
after
the
manner
of
preserving
fruit.
The
liquor
should
be
first
settled
and
racked
off
from
the
dregs,
but
fermentation
should
not
be
allowed
to
commence
be-
fore
canning.
Champagne
Cider
The
following
are
some
of
the
beverages
found
in
the
market
under
the
name
of
"champagne
cider"
and
are
made:
1.
—
Cider
(pure
apple),
3
bbl.;
glucose
syrup
(A),
4
gal.;
wine
spirit,
4
gal.
The
glucose
is
added
to
the
cider,
and
after
12
days'
storage
in
a
cool
place
the
liquid
is
clarified
with
%
gal.
of
fresh
skimmed
millr
and
8
oz.
of
dissolved
isinglass.
The
spirit
is
then
added
and
the
liquor
bottled
on
the
fourth
day
afterward.
2.
—
Pale
vinous
cider,
1
hhd.;
wine
spirit,
3
gal.;
glu-
cose,
about
30
lb.
The
liquid
is
stored
in
casks
in
a
cool
place
for
about
1
month,
when
it
is
fined
down
with
2
qt.
of
skimmed
milk
and
bottled.
Much
of
this
and
similar
preparations
are
doubtless
sold
for
genuine
champagne.
3.
—
Pineapple
cider,
20
gal.;
wine
spirit,
1
gal.;
sugar,
61b.
Fine with
1
gal.
of
skimmed
milk
after
2
weeks'
storage
in
wood
and
bottle.
4.
—
Another
Formula.
—
Good
pale
vinous
cider,
1
hhd.;
proof
spirit,
3
gal.;
honey
or
sugar,
14
lb.
Mix
well,
and
let
them
remain
together
in
a
moderately
cool
place
for
1
month,
then
add
orange
flower
water,
3
pt.,
and
in
a
few
days
fine
it
down
with
skimmed
milk,
)4
gal-
A
similar
article,
bottled
in
champagne
bottles,
silvered
and
labeled,
is
said
to
be
sometimes
sold
for
champagne.
5.—
Another
Formula.—
To
every
8
gal.
of
sweet,
still
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