Cider Making

Wm. H. Yeomans, in the Northicexter" Farmer, gives tho detuils of raaking cidor in tho old fasbioned way, whioh is simple, and hns Ül nn-rit thett the eider M ciüer. Among largo manufacturera, howover, tho process of cidor miikiny; luis bucome a fine nrf, MMth maker hnving his own particular nücrot for tho various qualitiea manufacturad. The gruat erop of applM the present season leads us to #ivo the procesa, as describcd by tho writer : Cider is thfi expressed juice of applos, lh samo as wine is the juice of grapr, the quality of whioh dopends upon uveral conditions. Perhaps it mitkes less difference rsgarding the quality, iï it be uued for vinogar, but if It is used na s beverago, which is couaidered by many to possess vnluable medicinal qualities, then it is of the utmost importauce that it be tho bost possible, whereby it is rendered peculiarly wholesome, and tho more valuublo if the Banio is mnuufaotured for sale, for a muuh bettor price can bo obtaincd fov fiuer article, than the miserabla stuff that gcnerally pusses for eider, which is made in a dirty, slovenly miinner, and at about the samo expense as thuugh better made. In tho tirst place, if the oider is to be kopt for some longth of time, it is better if tho same be mude in cold woathor, as rtkpid fermentation wil!, thereforo, be avoided. It is also important that tho apple be fully ripe and also sound ; it is poor policy to attempt to make iirimo cider from kiduII, woriny, unripo or unsound npplea, although these Cdu bo uged if the saine is to be turned into vincgar, where the poorer olass of cider is lost in its increased ftcidity. The apples are to be ground to pomace, and it inukoi bat little differenco what tho mili Í9, if it is thorough in its work und reduces tho fruit to u perfect pulp, no that the juico can bo more thoroughly expressed. When so ground the quality of the cider is considuraby iuiproved if tho pomaco is tllowed to stand for a short time, or as long as can be without fermentation, in the vat or tub beforo pressing. But beforo fcrinontation takes place, tho pomel should be pressed as thoroughly as may conveniently bo. In the management of the liquid the groat object shotild bn to free it from all sediment ; if this is properly dono at n'rst, it will be comparatively easy to regúlate the subsequent fprruanttition. A good mode of accomplishing this is to pass tho eider through a filter of Band and cbarcoal as suon as it comes from the press. Clnar river snnc}, ratber coaree, is best ; put tbe sand and charcoal iota a tub or vat for the purposo, in altérnate layers having the coal roduoed to piooes from half an inch to an inch squaro : lay a piece of flannel over tlio top, and as fast as the eider comes from tho press, pass it through tbe filter, whereby all tho poinaoo and other iinpurities are romoved. If the flannel becomes so loaded with poinacc as as to impedo the passage of the cidor it may be removed and wushed, or a new piece subslitutcd. lf this ñltration íb well done, as the cidur passos froin the sand it will appear to bo perfectly puro, and should iuiraadiately be put into ensks nd placed in the cellar. Anothor vury important item con6ists in tho cask. Unless this is perfectly clean and sweet, the eftbrt to obtain good oider will havo been in vuin. The cask for keeping oider should bo made of the best of oak, and well bound. The cellar should also bo cool and dark, the tetnperature being kept as nearly the same as possible in order that the eider may ronmin in very nearly the sume state. Tho exclusión of light is also for tho samo purpose, siuce the tendenoy of light is to aid and assist decomposition. After the casks are placed in the cellar, the bungs should be taken out until fermentation has subsided, which is very much retardod in consequence of tho filtration. During the fermentation the barrels should bo kept ontirely filled, so that all tho froth or scum may work out and be removed. When the fermentation subsidog, the bung may be put in lightly, and when ao froth or foam rises, the samo may be driven in tightly. Cider thus put up will sometimes keep well with nofarther euro for years, but as a general rule it is better to rack the game off into clean casks the latter part oi winter. Thore will generally be but little sediment, but in drawing oit', muoh care should be exeroised not to run in uny of the dregs. If the dra win g off is carefully dono, the oider put into swoet caska, it will ktep a long time. If desired for bottling, this should be dono the May or June i'olloVing. Different substanties havo been reoommonded for keeping eider by putting the same into caeks, suoh as clay, salt, muetard sced, fresh meat, eggs, sulphite of linie, and a hundred other things which have been used, but with less succeSB thn when cared for as abovo. sinco the teudency of the articles is to denden .nd lessen tho most essontial qualitics. Made as abovo reoommondod, its taste is spirited and lively, with a fino, rioh viuous flavor. To cleanse musty or foul oasks.but in a quautity of nnslacked lime, and theu pour in boiling watoruntil the 6ine ia slaoked. Put in the buug and shake until tho watsr and lime have come in contact with every part of tho barrel. Let it stand six or cight hours, einpty out and sinell the caek, and if not clean, ropeat tho opuratiou, and after having again emptied out the lime, burn a strip of cloth dipped in brimstono in the eask, fasteninp it by the bang, and a cask must be foul indeed, that cannot bo purified by this procese. A lady correspondent of Iliarth and Home says : " We have juefc prepared our winter's supply oï' ononmber salad, and this is how we made it : Thore were about a dozen ripe ' White Spine ' cuoumbers lying on the vines, and these we pioked, washed, pared, cut into etripes, ttiking out tho seeds, and then to each dozen cucumbers - which we cut up into stnall pieoos like sniall dice-we put twelve large white onions, choppod, six large gjreen peppera nlso chopped, one quarter pound eich if bliek and white irmstard seed, and a gilí of celery soed. These wore uil tnixed together, a teacup of aalt added and they were then hung up in a cotton bag to drain lor twenty-ibur hours. Then the salad, with enough olear cold vinogar added to cover it, was put into stone jars and fastened nearly air In six weeks it will be fit for ueo. It looka as woll as it tastos, so wnite and crigp, and makes an oxcellont sulad for a joint of cold mcat." Haii AHB ütiiüb ümelets. - Half a pint of mille with two teaspooniuls of flour oarefnliy interinixed, and three spoonfuls of finely powdered cracker, sifted : add six eprgs well beaten ; butter a griddle, stir tho o r.e at mixture woll together, and pour thinly and ovenly enough to cover the griddle ; then immediately scatter over the surfaco of the omelet a ■ layer of finely-mincod ham ; then fol inimediatuly half of tho omelet over on lo tho othor half; then fold ouoo more, s that it will come oif the griddle in th form of a quarter of h circle.four-double Finely-shred onions and minced veal cai bo used in tho samo mannor. This quantity wlll makü enough far sii porsona. -