This section is from "The Horticulturist, And Journal Of Rural Art And Rural Taste", by P. Barry, A. J. Downing, J. Jay Smith, Peter B. Mead, F. W. Woodward, Henry T. Williams. Also available from Amazon: Horticulturist and Journal of Rural Art and Rural Taste.
The reports of the regular meetings of this wide-awake Society always afford us items of valuable knowledge. The secretary will please accept our thanks therefor. At the meeting April 2d, we notice that Mr. Hilliard, after an experience of thirty-three years, recommends the following three as the best and most profitable varieties of winter apples for that section, viz.: Rawle's Janet, Gilpin, and Winesap. In planting on the level prairie, he plants shallow and plows up to the trees, so that they will be on a ridge and keep dry.
Mr. Hilliard makes the most of his winter apples into cider, and finds it the most profitable way of disposing of them. His practice in the making is as follows:
For good cider, late keeping, sound fruit is required; add two ounces of sugar to a gallon of cider, or five pounds to a fortygallon barrel. It will ferment better and be cleaner. Granulated sugar is best. It should be added as soon as the cider is barreled. As soon as it goes through its fermentation, say in eight days, it should be racked off from the sediment and put into the cellar. It should be racked off again in January, and sometimes a third time in the spring. Whisky barrels are best.
President Starr said, to prepare new oak barrels for cider or wine, use one pound of alum and four or five pounds of salt to four bucketfuls of water, heat boiling hot and put one bucket at a time in the barrel, rinse thoroughly, let it stand an hour, turn it out, and repeat the operation with another bucketful. Finally, rinse with cold water, and fumigate with sulphur, and it will be all right.