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To Clarify and Improve Cider

Cider should be stored in a cool place, and should not be drunk before it becomes suffiliquor acquires that peculiar and unwhole- ciently matured. To improve the flavor of a some acidity known as " hardness" or hogshead of cider, 1+ gallons of good brandy "roughness." When, on the contrary, the or rum are frequently added, with 2 ounces fermentation is conducted at a low tempera- powdered catechu (dissolved in water), 7 ture, nearly the whole of the sugar is con- pounds good moist sugar or honey, ounce verted into alcohol, and this remains in the each bitter almonds and cloves, and 4 ounces liquor, instead of undergoing the process of mustard seed. These must be well stirred in, acetification. and occasionally stirred up for a fortnight, after which it must be allowed to repose for 3 or 4 months, when it will usually be found as bright as wine. Should this not be the case it must be fined with a pint of isinglass 838. To Make Fine Cider by Another Process. After obtaining the juice as already directed (see No. 836), strain it through a coarse hair-sieve into open vats or close casks. When the liquor has undergone finings, or a dozen eggs, and in 2 weeks more it will be fit for use. If the cider be preferred pale, omit the catechu, and instead of the isinglass, fine with 1 quart of skimmed milk. If wanted of a light reddish or rose tint, use + ounce cochineal, and omit the catechu.