How To Make Good Cider

Fi:u tllC Cu;., .ld ,.. H.l PaOplc. AUhoug'n thoHsaudS upon tkousandsof borri Li oï uider uro snnually made by oni Carioect, ooMparatiyely littlo Ls tit to drink. Gareful iaruiurs who aro scrupu lojsly exact üijoui sverything olso aro uftentiiuea sxceedinglj ■ whi n thov Ooms to the procesa of making oidor. In tlic lirst placo, select perteotly 6,iun:l applBS- the bmt ure ijou.l tnougU! A-void every speek of rot as you would a liqnid postilence. Pattheappleathrough h gratar mili. The old-fushioned nuts, wuun Bet up close, break the seod, whioh om Lutonsoly bitter, and impart a disagreeabls i! iviiv tlint oannot ba i madicuted. To heighten the color of the tiidei', let Vao pomaoe remain in the trougb trom ten to twenty-four hourg, taking good oare to etir it i'requently in order to bring every part of it in contact with the ivir. Mako in cool weatber - llover with the thermometer above 85" it yuu can help it- :." or is muoll bettcr. The lost of November is a sood timo to ci-itr tli:;t iU be íit to ■ il will ba understood tjs:it I ato writing about mokiog ga lier, and not tl uiserablo oonoootiona that ure sometimos compounded of equal part of rotten apples, rosna and dirt. M iny farmers will lose their courago as fchey sou tliuir pile grovv stoadily loss as the seisou wears on, diiuinished by rot and the unavoidable waste of storage. To such 1 would gay, tbat it is much botter to sell üvo b:iiTuls of eider at H) a barrel tli.ui to soll ton barrels at (3 or $1 a barrel. Even whon apples aro xinnsually plenty, as thoy are this yaar, there )h fthïivys i deinaiul for good eider. Durr! the past ter years 1 have never liouwti i yoar wban, in the spring or carly sAinmier, extra nico cidor would not bring irom $10 to L18 a barrel. Yicwed from :i iiioiicv Btandaid alone, it is far more profitable to make less eider, and havo it of a better quality. Qavi&g aaode the oiilor, the next and most imjiortant thing is to keep it. I am aware ibat on this point eVerybody haa their 2ot theories. Umi juts ia boete, another ulphate of linio, aqother turnip seed, another sweet oil, umi s on to the end of tbc chnpinr. I vold as oon put iu a piir of uld boots as eitl'er. People to eRtertain an erroneous idea of tho pröcess of fcrmfntatioii, or " working," as it is more conimouly oalled. It is the proe.ess of pteriJieatioR, or the Buoce st til cfi'ort to throw off wibstanoes detriniental to thu liq.uid. Whonever yon oan leseen the ainouut of foreign matter or gediinotit, jnst in that ratio yon dimmiafa the fanueatatioa. Thereforc, f maintain that the pi'ocess of "working" out a peek or two of nasty sediniplit from the Imii};hole oí every barrel is eniirely peediess. Do nol alióte i' to be put ... .' Aa on prevention in this respect is WOïtb. a good uiaay pounds of euro. Straiir Uu: oidor through one or two thicknofcses of good flaitnel cloth, tho moirtent it ritus from the }ress, and whon you tirst pit it iu tho cask. You cannot get out iil tho sediment, bufc you can stop a gieat deal oí it. Tho ad.vantgea are, that it lessena the rapidity of ferHiontation, and diminishes tho pressure ponjthe.casks, atul the consequent dangn of bursting. Tho quieker eider is " worked," tho poorer it will be. Fermentation should be very slight, and eontinued for a considerable time in a cool tempcratnre. It' the weather growa warm, aud tho pressure upon the easks begins to cudanger their safety, boro a gimlet hole and vent for an instant, two or thrce times a day. Vnder no circumstancos leavo tho buiig out. Here is the fatal Diishiko auiong ■fetrir-er. Ify k-avi'fi t!ie buiig out, and rrfng fermentation, every partido of that " Ufe" that gives it a dolicious "aparkle" evaporates in the air, an J lea ves aii ■insipid liquid that can never be fully restored to wliat it " might havo been." Bung the easks perfèctly tiglit and vent thein exoept to savo them from liurstiüg, whioh under ordinary circumstiiijcc.s is not very likely to occur. Alway8 use freab. casks. A poor or mu-ty :isk will spoil eider in a very few hours. As to the kind of ci'.sks, opinions dift'er. 1 prefer a wino cask. or Santa Cruz rum CLisk, brandy rioxf, and whisky last. After the eider has reiaaincd two or tliroo wooks in tho cask, r.ick off, and Btrain again tbrough flannel, put it into another fresh cask, or tho same o:ie oleansed from the quart or two of fine Sediment that may be fouud in it. Pili the cask i'ull, and bung up perfèctly airtijrht. Put nuthing in it but SUgar, whii'h will softon it and rive it a fine gkadrlaand litlitiouaavor a little soon_a' than if ftifl to itself: Bottle any timo í'ioin March to Zí:y. If fjuuud to be a liiílo too hard to guit the tnate, a tablespoonf ui of graiiulated ugar I bottle will soon bring it all right. Select coilc3 considernbly too largo for the botite, arjd press them in a "aqueezer" made fon t.hit purposc, drive them in with a w-ouU'n mallet, vire them securely jiliu.o bilí; 9-..tt!os in a COol, dark collar,' and Jay i,hoiu uu tlic sido fot the first two or three weeks. By exAtnining the corks you can teil if tho pressnre is likely to becomc too gieat, an4 ii -'■ stand the bottles un for a few ciay.-, aw after the press aro is somewhat reliev.ed luy. ÜJïm down agaui. Cidor nado and cared for in this wuy i.s alwaya in domaud at high prioos, and is alike patisfactory to tho consuuier.aüd remunerativo to tho proA1 little eart' wd'.ensiderable common sonsa is. bettor rlian uli iho quack nostrnins for keepípg eider. This is " whui I fenov about maUing .eider." [ :im mus: that Í difl'er somewhat from tho tegj but I have fo'uud mino to bo tpmctical uno, which is, pfter all, the Burest tost. . Yours tr Jíye, H. II., Oct., 1872.