To Keep Apple Cider Sweet Without Expense

Ingredients 3 ingredients

Contains MustardSulphites Read from the ingredients, not verified. Check labels.

When your cider has worked so as to have let the pomace sink or just to suit your taste, rack it oflf and rinse the barrel, (unless you have plenty of barrels,) and return 3 gals, of the cider into the barrel.
Now take a strip of cotton cloth 2 by 6 inches, which has been dipped in melted sulphur and dried, fire one end of this strip and introduce it into the bung-hole, and hold it by means of the bung, giving it air sufficient to let it burn, keeping the smoke in as,it burns, when you will push the bung in tight and shake the barrel until the sulphur gas \i absorbed into the cider ;
then return the cider to the barrel free of sediment, shake all together, and it is complete for any length of time, so says Gideon Howell of On-amel, N.
Y., who gays he has drank it 2 years after it was put up, just as nice as when first made, I know that with one half lb.
of mustard seed, after rectifying, and kept in a cool cellar, that it is safe ;
but if any one desires to try it without the mustard, or can net get it, they have a good prospect of success without that expense, the first not costing ^ of a cent per barrel.
And I know that in some parts of England, by using only ripe sound apples to make cider from, letting it work clear, racking off about twice, bottling, &c,, &c., cider is kept from 20 to 30 years.
— When cider is drawn off and bottled, it should not be corked until the next day after filling the bottles, or many of them will burst.