i    .
very poor cider. for the product is nothine more than llllt‘ particles oi  
too sweet. too thick. and lacks some- apple poniaee. ltather than apoto ·,·_ l -  t
thing that is added by blending them to the t'llSttllllt`lS for this >•‘tlllllt iv  
with a thin juice apple like a why not paste a little prinlt-tt tal.  V
. .lonathan_ Winesap, or Staymall. on the juz; sayin;. ‘·l·;eep in yo;  
Quick cooling. \\'hen cider is t`L‘l.l`lL{t‘l`tlitrl` and shake hefore tl>ltl;' W
pressed during hot weather in Sep- This shaking will add to the ltayi `
ternber and early October. when the of the elder just the szlnie as stil l‘ l `·
apples are hot——probably from 75 to a class of lemonade adds to lin
90 degrees-natural fermentation llavor ol` the lelnonattt.
starts within a relatively few hours. Sales outlets. 'l`hr- last tlitll ~~
even to the extent that bubbles are October. November, and tli·et»li,`»
rising in the cider by the next morn» are the ideal lnonths l\‘l` setlineg t. »·
ing. and the mild. sweet cider aroma cider. and the peat; so lar as volnr t r
and flavor rapidly disappears. Il`. or trade is t·onct·rnett is pl·ol»;tEl·. ‘
however, the cider is stored in ttie the wtek he ore and ineludin.; ll~
icebox and cooled to a temperature loween, l’raetieatly every ehii;~·
of 50 degrees, natural fermentation organizcation. all school lltlt‘lS for totality eiti·
cooled tmm€dl3t€‘l}' and ksvt ct’t‘t 'l`he quality of }'ttlil jirotlllet in
the milk remains S\\`€€t_$€\`€i`€}t €t?l}`$~ more to do with the ainount you st `
but if not cooled immediately it sours than hits out D,-gp, Ny itu, ,,,,,,i.,_·
before the next milkms Cider should be served vt iv eo`·
A few of our Ol`CllHl`Cl_YTlCU h3\`€ but when lee is used to cool ii.
home C0lCt-St01`H;‘€ @€l‘;UDmcYl_t ttl juice, the ice water tiittltes the clti·
which the Ct€t€1` Can be tmm€ctt3tctY and spoils the tlavor. $ll;1Qt·§l ‘
cooled dOWr1 to 35 €t€21`€`€$ t€‘mPct`tt‘ your customer that they mal—;t· ei] .
ture and thUS h€ld Y0? _$€V€*`3t ~r¤<*ks— cubes in the elect:·i<· reirieei·ator a· `
Wh€F€ $t0i`8g€ tactttttcs atc uct serve one or two of these elder cuia s
HV3it8bt€‘, the 3\'c‘t`3gc msn can tttttc in each glass. Also. slleeest ilrf
3dV3¤tHg€ of the cOOt mghts_ ttl ginger bread bc servedj with tl.
· OCt0b€l` f01` COOUUE thc apptcs; bctctc cider. This combination of retry s; V
. they are crushed, then making the meme Wm aw, (WC1, my (WCM M I `
* cider during early morning. Most most Will,.-· bridw, ,.l,,b_
fruit growers Find it desirable to Cider containers. tjseit scl·e=.v»i i
D1`€SS thfi $?1d€Y at tc€t$t twtcc csch 1 gallon glass jugs are quite sal;}
yvegk during OCtObCl` imd Ottt`tY faetory market containers for eltlt
November and p1‘Ob3bl}’ Qt W€€ktY They can often be contractett tor U
Orton-day intervals thl‘OLl§h NOVCYYV advance oi the season troni sl·:"~
ber and December. near-by CUl(t-Ctl`llll§ bottling; t£tt`i·>I`
Packing for storage. V $0me of our 2,1 micos of 5 I,) 8 WMS (,2,,,], m ,   `
t3I`g€t` Orchards _m sdlcmmg ststcs of 100 and up. Such factories usll-V
QYQ ccltttPP€tt Wtth mcdcttt €tc\’tccS ally wash the jugs promptly when ll.·
i01" Ctwltymg and Pastcuttztng ctdcti syrup is used. steriliize them v,·it`
$0 that tt can bc_ packed m gallon steam and thus they are rt ady to li,
JUg$t k€Dt_ mdcttmtcwt wd tttttcttcd for cider without special washin;.
. to the VEWIOUS m3Yk€t$» thus tttthzmg Some orchards exchange lll :—
thc ctdct ttctdc tor thousands Ot with the customer buying the citii :1 t
bttshcts Ot $Otmct» mstutc apples Ot but in so doino von. ·ire til·ely =
it at . . ` ’ ’* · ‘ V \ . "
the fi grad? tYP€· Othcts ttcctt accept jugs that have been used to
the cider with SOme t>l`0§€1`V€ttW€» kerosene, oil, formaldehyde. etc,. allw
t0!` €‘X€tmRt€» 3 Q¤€‘tc¤th ct cnc Pct" it is next to impossible to wash suetx
wit S<>1¤¤<>¤ <>t,b<=¤Z¤¤t<¢ Ot S<>d¤- I ti jira Stti·ttt~it—iitly· t.-trait to pl—.t»nt·
have $8ml>t€d Cld€i` tt`Om many t`c‘ the cider from absorbine; the title
tail stores packed by many orchards, and tluvoyl `
and my QWU €0D€tU$¤0¤ 15; that thc Preserving cider for home inc.
quality 01 the cider kept in storage Realizing tliat i·iilt·i~ is {lll t-xt—.~llt—rtl
does not compare with that of the drink throughout the year, and that
lY€$h]Y_ m3€t€ €1d€i`- TYU0 enough, it contains the same necessary vita
when cider is made from reasonably mins that we ltnd in tomato, oi·ail¤·_e.
mature apples and not filtered there and t;rapet`ruit juiee, manv l‘aniili.——
will be at the bottom of the jug a have established the eustoiin of pro
certain amount of sediment which is cessing several sialtons for home t:—~
G