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1036
Enquire within upon everything
·
Robert Kemp Philp
754
The
expression
of
the
juice
is
the
next
step
in
cider-making.
The
apples
are
ground
to
a
pulp
in
a
mill,
consisting
of
two
fluted
cylinders
of
hard
wood
or
cast
iron
working
against
each
other.
The
pulp
is
afterwards
put
into
coarse
strong
bags,
and
pressed
with
a
heavy
weight
so
as
to
squeeze
out
all
the
juice.
This
is
then
placed
in
large
open
tubs,
and
kept
at
a
heat
of
about
sixty
degrees.
After
two
or
three
days
for
weak
cider,
and
eight
or
ten
days
for
strong
cider,
or
as
soon
as
the
sediment
has
subsided,
the
liquor
is
drawn
off
into
clean
casks.
The
casks
are
then
stored
in
a
cellar,
shaded
barn,
or
other
cool
place,
where
a
low
and
regular
temperature
can
be
insured,
and
are
left
to
mature
and
ripen
until
the
following
spring.
The
refuse
pulp
may
be
given
to
pigs
and
store
cattle.
2198.
Bottling
Cider.
Preparatory
to
bottling
cider,
it
should
always
be
examined,
to
see
whether
it
is
clear
and
sparkling.
If
not
so,
it
should
be
clarified,
and
left
for
a
fortnight.
The
night
previous
to
bottling,
the
bung
should
be
taken
out
of
the
cask,
and
the
filled
bottles
should
not
be
corked
down
until
the
day
after;
as,
if
this
is
done
at
once,
many
of
the
bottles
will
burst
by
keeping.
The
best
corks
should
be
used.
Champagne
bottles
are
the
best
for
cider.
When
the
cider
is
wanted
for
immediate
use,
or
for
consumption
during
the
cooler
season
of
the
year,
a
small
piece
of
lump
sugar
may
be
put
into
each
bottle
before
corking
it.
When
intended
for
keeping,
it
should
be
stored
in
a
cool
cellar,
when
the
quality
will
be
greatly
improved
by
age.
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Hand
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Sieve
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