Show and cider making we find i n thon Y sun the fol lowing timely suggestions on cider making fiord wholesome cider can only bo nude from sound ap il sand not from windfalls wind falls or the gren half grown fruit frequently used for this purpose the bulk of the cider raa de Ss from the refuse of the orchard wormy hal frotten that tho farmer can neither 1811 nor use for anything else i inken to the mill and if the cider in alo is thin watery or taste he wonders iseo and often comes to the conclusion that cider is rather poor stud a icat if our viney ardiste should go to work in the same way and mix all sons of grapes together green ripe and decaying the wine nude would be even inferior to the average cider found among our farm if good cider is lobe made the firmer must discard inferior fruit selecting what is sound and nearly or quite ripe if it is desirable to use the early apples for cider grind them up when in proper condition ing the later or winter sorts for another time cider made early in the sea during warm weather will not keep a well as eliat made later as fermentation proceeds more rapidly in a high temperature than in a low one and unless checked by some active agent it palies beyond the point desired in ci lerand the liquid becomes vinegar provided the juice of the apples bains the properties necessary to carry it through to this singe ahe cider ii too poor in saccharine matter to make vinegar and the fermentation ceases half aty leaving an insipid eligh lly acid liquor which is neither drink able as cider nor usable as vinegar Wh enthis happens the addition ota quantity of rich cider or sugar with a hilll yeast will restore activity and aid in producing a fair quality of vinegar but the farmer who desires to make good cider that wil keep should defer the making until cool weather sets in then he can in armeasure control the fermentation and as it proceeds more slowly he has better for performing the various operations required to turn out a first class articia ar ticla As we have already eaid he must have good bound apple and the richer the it he can add one bushel of sweet apples to every eight or ten ol 01 alio sour they will increase the strength of the cider in pressing mix the cider that runs from the press first with the second or all obtained before any water ie added to the cheese in order to secure a uniform strength but that obtained after cutting down the cheese should bo separated and used for because the diluted juice make good cider the ci dif it run tho press should be strained ana as much of the pulp an other foreign matter removed as for few seed stems or bits of crushed fruit will soon give u bitter taste in the fermenting casks alt vessels to be used a receptacles or the cider should be sweet and clean pid liquor casks may be used it not musty but they should bo first cleaned and an excellent way to do th is to put a quart of each barrel and then pour in three or four gallons of hot wasef bung up the barrel and roll it about every part tho interior is with the mixture then pour out the lime water and rinse clean hot water Sulphur izing the casks is practiced good results this ie done b dipping tape or long strip of cloth into melted sul ebur chii being lighted ono end slipped wo the bunghole and the other fastened io the edge until the sulphur is burnad off when all is ready the casks may filled with the cider as incomes from tho vat at tho press and then taken directly to the cellar the cafcas should be quie filled and kept so while undergoing active ferments aaion of cider should bo kept in a vessel near by for fill ingup tie casks from day to day as there will be como loss by the overflowing CUTO and liquor from the bunghole while the cider is fermenting and working itself clear As soan as fermentation has ceased the bangs bungs may he driven in and the air excluded this is what is called open fermentation but cider makers exclude the air from the commencement of alio fermenting process this is done by inverting one end of a bent tube or siphon into the bung the other end being carried nto a small vessel filled with water the gas and scum escape through this tube and up through the water but the laiter excludes cheair from the cider in the cask when tin close fermentation ia practiced practised there i no alling up of ibe casks after they and the only care required ie to tee talat tip end of t jept constantly cover edwith witter it ie by thone who have tried thia method that it is to the old way and alie ciceris to become hardan J biter but unless tho juice s edeeb fand rich at tle ecart first class argielo will not be obtained by either getem cider made very lato in the season and stored in a cool will keep active fermentation is prevented but we have little faith in the preservative properties of the vi ndji chemicals so frequently becom mended for checking fermentation most of those bowdern and eo lulion div the cider an unpleasant taste even when they do not make it actually to util health those who drink it if the cider i rich and when it comee from tho presa and care is exercised in lie fukio it will not biard and bour if kept in a moderately cool call r in tight caska or in bottle |