Allow three-fourths of a pound of sugar to the gallon, the whites of
six eggs, well beaten, a handful of common salt. Leave it open until
fermentation ceases, then bung up. This process a dealer of cider has
used for years, and always successfully.
Another Recipe.--To keep cider sweet allow it to work until it has
reached the state most desirable to the taste, and then add one and a
half tumblers of grated horse-radish to each barrel, and shake up
well. This arrests further fermentation. After remaining a few weeks,
rack off and bung up closely in clean casks.
A gentleman of Denver writes he has a sure preservative: Put eight
gallons of cider at a time into a clean barrel; take one ounce of
powdered charcoal and one ounce of powdered sulphur; mix and put it
into some iron vessel that will go down through the bung-hole of the
barrel. Now put a piece of red-hot iron into the charcoal and sulphur,
and while it is burning, lower it through the bung-hole to within one
foot of the cider, and suspend it there by a piece of wire. Bring it
up and in twelve hours you can cure another batch. Put the cider in a
tight barrel and keep in a cool cellar and it will keep for years.
A Holland Recipe.--To one quart of new milk, fresh from the cow (not
strained), add one half pound of ground black mustard seed and six
eggs. Beat the whole well together and pour into a barrel of cider. It
will keep cider sweet for one year or more.