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Cider Wine

Cider Wine.

When cider has fermented for about one week in a cask, add half a pound of white sugar to every gallon; then allow it to ferment further until it has acquired a brisk and pleasant taste. An ounce of the sulphite of lime is then added for every gallon of cider in the cask, and the whole agitated for a few minutes and then left to settle. The sulphite of lime arrests the fermentation, and in the course of a few days the clear cider may be poured off and bottled, when it will retain the same taste that it had when the sulphite was added. About an ounce of the sulphite of lime added to the gallon of cider in any stage of fermentation will preserve it from further change. A sparkling cider wine is produced by the mode described. The following is another method of making cider wine: Take pure cider as it runs from the press, and add a pound of brown sugar to every quart, and put it into a clean cask, which should not be filled to within about two gallons of the top. The cask is then placed in a moderately cool cellar or apartment, and the cider allowed to ferment slowly by the bunghole being left open until it has acquired the proper taste, and sparkles when a small quantity is drawn. The cask is then bunged up tight.

PART XV.

HOW TO MANUFACTURE VINEGAR BY THE QUICK METHOD, IN THE SHORT SPACE OF TWENTY-FOUR HOURS; WITH A DIAGRAM AND DESCRIPTION, SHOWING HOW TO MAKE A VINEGAR GENERATOR.

Vinegar.

MANY methods have been invented to produce vinegar; but that known as the "German, or Quick Method," has superseded all others, and is now in general use in the United States. By this process (which is very simple) time and labor are both greatly abridged, and a very fine article is produced.

How to Make a Vinegar Generator.

The construction of a vinegar generator is very simple. A is a tub, eight feet in height, three feet in diameter at