Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/34

Home Made Wines TO CLEAR CIDER

To clear and improve cider generally take two quarts of ground horseradish and one pound of thick gray filtering paper to the barrel, and either shake or stir until the paper has separated into small shreds, and let it stand for twenty-four hours, when the cider may be drawn off by means of a siphon or a stop cock. Instead of paper, a preparation of wool may be taken, which is to be had in the market, and which is preferable to paper, as it has simply to be washed with water, when it may be used again.

CIDER, TO PRESERVE AND KEEP SWEET

1. To one barrel of cider, put in one pound of mustard-seed, two pounds of raisins, one-quarter pound of the sticks (bark) of cinnamon. 2. When the cider in the barrel is in a lively fermentation, add as much white sugar as will be equal to one-quarter or three-quarters of a pound to each gallon of cider (according as the apples are sweet or sour); let the fermentation proceed until the liquid has the taste to suit, then add one-quarter of an ounce of sulphite (not sulphate) of lime to each gallon of cider, shake well, and let it stand three days, and 36