I a day; and in harvest-time many labourers
drink in a day ten or twelve quarts of a liquor
■ that in a stranger's mouth would be mistaken
for \dnegar. The men do not like sweet cider.
Cider of good quality is manufactured in
Ireland, in the counties of Waterford and
Cork ; in Normandy, whence we have many of
our best apples ; in Belgium ; and in Germany,
the product of the last-named country being of
I inferior quality. It is also made in abundance,
and of excellent quality, in many parts of the
United States.
Good cider contains about six per cent, of
I proof spirit. It is sometimes adulterated with
lead, with a view to concealing tartness. This
is II highly injurious practice, lead being a
dangerous poison. Common cider is also exten-
I sively employed for the manufacture of spurious
wine.
Notwithstanding the extensive scale on which
j cider is generally manufactiu^ed in the cider
counties, it is by no means necessary ; and it is
quite possible to make it in small quantities of
as excellent a quahty as is procurable in any
other manner. The superabundant apples of a
I moderately large garden may be economically
converted to this use, and without a great deal
of trouble.
The machinery necessarv- for making cider
I on this domestic scale is simple, and easily
I obtainable at a small expense. The following
' answers the purpose as well as more costly
' apparatus : —
I A tub is to be procured, made of strong
staves ; the bottom is to be much thicker than
I usual, and the peripheral edge of it must be at
I least half an inch thick where it is let into
the chi-nib. The iron hoops must be strong,
especially the two lower ones on the chimb.
This tub is to answer the purjioses of a crushing
trough ; it must sustain the strokes of a heavy
pounder, and hence the necessity of its being
made as strong as possible. The diameter ef
the bottom of the tub should be only eighteen
inches ; its height about the same.
The next article is the pounder. This is to
be made of any hard wood. Its shape may be
easily conceived by imagining a cone, about the
size of an ordinary loaf of sugar, with a handle,
proceeding from its apex, of about four feet in
length. The base of the cone should be per-
fectly flat.
The press which will be foimd most con-
venient, is the common square clothes' press.
It consists of a rectangular horizontal board,
three feet in length, a foot and a half in breadth,
and at least foui- inches in thickness. At each
end of this, and mid-way in the breadth, is
erected a perpendicular square pillar, the trans-
verse section of which is about four inches
square ; the height of each pillar is three feet.
PER
( 539
PER
Page 1152
Presented as published in 1892. 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
I a day; and in harvest-time many labourers drink in a day ten or twelve quarts of a liquor
■ that in a stranger's mouth would be mistaken for vinegar. The men do not like sweet cider. Cider of good quality is manufactured in Ireland, in the counties of Waterford and Cork ; in Normandy, whence we have many of our best apples ; in Belgium ; and in Germany, the product of the last-named country being of
I inferior quality. It is also made in abundance, and of excellent quality, in many parts of the United States.
Good cider contains about six per cent, of
I proof spirit. It is sometimes adulterated with lead, with a view to concealing tartness. This is II highly injurious practice, lead being a dangerous poison. Common cider is also exten-
I sively employed for the manufacture of spurious wine.
Notwithstanding the extensive scale on which
j cider is generally manufactured in the cider counties, it is by no means necessary ; and it is quite possible to make it in small quantities of as excellent a quality as is procurable in any other manner. The superabundant apples of a
I moderately large garden may be economically converted to this use, and without a great deal of trouble.
The machinery necessary for making cider
I on this domestic scale is simple, and easily
I obtainable at a small expense. The following
' answers the purpose as well as more costly
' apparatus : —
I A tub is to be procured, made of strong staves ; the bottom is to be much thicker than
I usual, and the peripheral edge of it must be at
I least half an inch thick where it is let into the chine. The iron hoops must be strong, especially the two lower ones on the chimb. This tub is to answer the purposes of a crushing trough ; it must sustain the strokes of a heavy pounder, and hence the necessity of its being made as strong as possible. The diameter ef the bottom of the tub should be only eighteen inches ; its height about the same.
The next article is the pounder. This is to be made of any hard wood. Its shape may be easily conceived by imagining a cone, about the size of an ordinary loaf of sugar, with a handle, proceeding from its apex, of about four feet in length. The base of the cone should be perfectly flat.
The press which will be found most convenient, is the common square clothes' press. It consists of a rectangular horizontal board, three feet in length, a foot and a half in breadth, and at least foui- inches in thickness. At each end of this, and mid-way in the breadth, is erected a perpendicular square pillar, the transverse section of which is about four inches square ; the height of each pillar is three feet.
PER
( 539
PER