When active fermentation has ceased, or subsided
nearly to cessation, the Cider should be drawn off into
very clean, fresh casks. This generally induces a fresh
fermentation, which may be slight or very active, and in
either case demands a repetition of the racking. It is
customary in some parts of the world to fumigate the
cask before running in the Cider, by burning inside it
a strip of linen coated with sulphur ; this is kindled at
one end and lowered into the cask through the bung-
liole, the bung being immediately replaced. The object of
this operation, called “ stumming,” is to prevent the Cider
from “ fretting ” or undergoing the second fermentation
mentioned; but that it effects this purpose there appears
to be good scientific and technical reasons to doubt.
After racking finally, the Cider is run into store-
casks, and stowed in a cellar, or other cool place,
where a low and regular temperature can be maintained.
Here it may be left to mature, or “ ripeii,” and by the
following spring the Cider should be in good condition
and fit for drinking or bottling. The alcoholic strength
of Cider necessarily varies according to the quality of
the apples and the amount of “ liquor ” (water) added
to the juice, but the average percentage of alcohol
would be 9f. See Alcohol.
Refining Cider. — The following' receipt has been adopted :
Take some new sweet milk, and let it stand for a night ;
then skim it, and, in the proportion of 1 pint of milk to
a 9gall. cask of Cider✪ Refining Cider, pour it into the cask, stir it well
up with the Cider, and let it settle. It will give a richness
to the Cider, and make it pure and fine.
The following receipts give the most important uses
to which Cider is adapted :
Boiled Cider (American). — Take any quantity of new sweet
Cider✪ Boiled Cider (American), let it boil steadily until it is reduced to three-fourths
of the quantity put in the pan, and skim it as the scum
rises. Let it get cool and bottle it, corking the bottles
well, and sealing' the corks. Cider not more than one or
two days old is best for boiling. If this boiled Cider be
kept a long time, a mould may perhaps form on the
surface, but it will not spoil the Cider, though the mould
must be removed.
Bottle Cider. — Select 1 ;lb. of tart apples ; grate them, and
put equal portions into two quart champagne bottles. Add
1 teaspoonful of sugar, and spring water until the bottles
are full✪ Bottle Cider ; cork and tie them down, then set in a warm
place, and the Cider will be ready for use in about three
days’ time. A great improvement is the addition of a slice
of quince to each bottle.
Bottled Cider.— See Bottling.
Champagne Cider. — This is the name given to a preparation
of lemonade syrup, flavoured with essence of apples and pears,
coloured with sugar colouring. It is only a very poor substitute
for the real effervescent bottled Cider.
Cider Cake. — (1) Rub Jib. of butter into 111b. of sifted
flour and a teaspoonful of powdered carbonate of ammonia.
Stir well together, with lib. of moist sugar and a little
powdered spice, and moisten the whole with warm Cider
until it forms a stiff dough✪ Cider Cake. Put this into buttered baking-
tins, and bake in a quick oveu for half-an-hour, or until
the cakes turn easily in the tins.
Page 358 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When active fermentation has ceased, or subsided nearly to cessation, the Cider should be drawn off into very clean, fresh casks. This generally induces a fresh fermentation, which may be slight or very active, and in either case demands a repetition of the racking. It is customary in some parts of the world to fumigate the cask before running in the Cider, by burning inside it a strip of linen coated with sulphur ; this is kindled at one end and lowered into the cask through the bungliole, the bung being immediately replaced. The object of this operation, called “ stumming,” is to prevent the Cider from “ fretting ” or undergoing the second fermentation mentioned; but that it effects this purpose there appears to be good scientific and technical reasons to doubt.
After racking finally, the Cider is run into storecasks, and stowed in a cellar, or other cool place, where a low and regular temperature can be maintained. Here it may be left to mature, or "ripen," and by the following spring the Cider should be in good condition and fit for drinking or bottling. The alcoholic strength of Cider necessarily varies according to the quality of the apples and the amount of “ liquor ” (water) added to the juice, but the average percentage of alcohol would be 9f. See Alcohol.
Refining Cider. — The following' receipt has been adopted : Take some new sweet milk, and let it stand for a night ; then skim it, and, in the proportion of 1 pint of milk to a 9gall. cask of Cider, pour it into the cask, stir it well up with the Cider, and let it settle. It will give a richness to the Cider, and make it pure and fine.
The following receipts give the most important uses to which Cider is adapted :
Boiled Cider (American). — Take any quantity of new sweet Cider, let it boil steadily until it is reduced to three-fourths of the quantity put in the pan, and skim it as the scum rises. Let it get cool and bottle it, corking the bottles well, and sealing' the corks. Cider not more than one or two days old is best for boiling. If this boiled Cider be kept a long time, a mould may perhaps form on the surface, but it will not spoil the Cider, though the mould must be removed.
Bottle Cider. — Select 1 ;lb. of tart apples ; grate them, and put equal portions into two quart champagne bottles. Add 1 teaspoonful of sugar, and spring water until the bottles are full ; cork and tie them down, then set in a warm place, and the Cider will be ready for use in about three days’ time. A great improvement is the addition of a slice of quince to each bottle.
Bottled Cider.— See Bottling.
Champagne Cider. — This is the name given to a preparation of lemonade syrup, flavoured with essence of apples and pears, coloured with sugar colouring. It is only a very poor substitute for the real effervescent bottled Cider.
Cider Cake. — (1) Rub Jib. of butter into 111b. of sifted flour and a teaspoonful of powdered carbonate of ammonia. Stir well together, with lib. of moist sugar and a little powdered spice, and moisten the whole with warm Cider until it forms a stiff dough. Put this into buttered bakingtins, and bake in a quick oveu for half-an-hour, or until the cakes turn easily in the tins.
Records on this page
Refining CiderBoiled Cider (American)Bottle CiderCider Cake