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To Make Good Fermented Cider

To make good fermented cider that will keep a year or more without turning too sour to be used for anything but vinegar, is not a difficult matter. The first thing is to exclude all decayed fruit, but it should be quite ripe.

Not a drop of water should be used in the process of manufacture. The sweeter the juice, the stronger the cider, and the better it will keep. Put the barrel immediately in a cool cellar-the cooler the better. The fermentation may go on slowly or rapidly, practhe liquor will be bright and pure, and fit for final racking, which should be done in fair weather. When the bottles are filled, they should be set by, uncorked, till morning, when the corks must be driven in tightly, secured by wire or twine and melted resin, or any similar substance.