Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/37



match of brimstone burned in it. It is then agitated, by which the fermentation of that quantity is completely stopped. The cask is then nearly filled, the fermentation of the whole is checked, the process of racking is repeated until it becomes so, and is continued from time to time till the cider is in a quiet state and fit for drinking.

After the fruit is mashed in a mill, between iron cylinders, it is allowed to remain in a large tun or tub for fourteen or fifteen hours, before pressing. The juice is placed in casks, which are kept quite full, and so placed under gawntrees, or stillions, that small tubs may be put under them, to receive the matter that works over. At the end of three or four days for sweet cider, and nine or ten days for strong cider, it is racked into sulphured casks, and then stored in a cool place.

To one pound of sugar, add one-half ounce of tartaric acid, two tablespoonfuls of good yeast. Dissolve the sugar in one quart of warm water; put all in a gallon jug, shake it well, fill the jug with pure Rh