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10 NEW ENGLAND NECTAR A POPULAR BEVERAGE No Cider Nowadays Like Fa ther Used to Make. I THE OLD METHODS AND THE NEW. Picturesque Feature* of the Primitive Process of Old—The Cider of Modern Commerce Is Suspiciously Flat and In sipid-Hard Cider a Seductive Beverage. This is cider making time, yet its ad vent only arouses a faint reminiscent enthusiasm. It may be that the cider of today is just as good as that which we used to get when we were boys, but I don’t believe it. I admit that time plays queer tricks with our appetites; that many of the delicacies of the schoolboy period are not appreciated after acer- WBrap l AN ANCIENT CIDER .MILL. tain age, but it is not always so. I hap pened to be out in the woods the other day and ran across some sweet acorns. As a boy I had thought nothing in the nut line quite came up to sweet acorns, and I fully expected to find that my taste had changed, but it hadn’t. Those acorns tasted just as good as any I ever remembered having eaten, and then and there I had an old time feast. But with cider it is different. I can remember now how it used to taste when it came fresh from the mill. I liked it best through a straw. Those were most pleasant moments when I was at one end of the straw and a bar rel of new cider at the other. It had a rich, solid sweetness about it, that cider did, with an indescribable flavor which you seemed to feel was nothing less than the condensed extract of long days of mellow September sunshine. It was good, honest liquid of which you might drink a quart or two at a time without h- ving a headache afterward. Do we get that kind of cider nowa days? I think not. Regularly every fall my cider thirst is revived, but after one trial of the pale, insipid, watery prod uct of the modern cider mill it relapses. The liquid which now passes for cider seems to be chepn and „abqndant—sus piciously so. in'every city grocery sfbre you will find a cask of it on tap. But it tastes like a base imitation. Perhaps if I could get away off into some unfre quented corner of New England and find one of those old fashioned cider presses I should get cider that would taste just as good as that which is now only a memory. There was much that was truly pic turesque about the old cider mill. The apparatus used a century ago was prob ably patterned after that made by the first English settlers. It consisted of a circular wooden trough, around which a heavy circular stone, weighing a ton or less, was drawn by a pair of horses or a yoke of oxen. Into the trough the apples were poured, and the stone was 'lVomaq and ~fhe Sphinx- BI mo ‘ ni """ 1 The mystery of woman- (’''*4l. !| hood is full of deep A/ A unanswerable enigmas, zl Vw Why should women be q tompelled to suffer sim- [ ' ply because they are wo tnen ? Why is it that the source of their highest joys is at the same lime the cause of their greatest wretched aess? The very attributes which make it possible for women to be happy wives and mothers also render them liable to the ut most physical misery and pain. The sufferings of body and mind caused by some weakness of the distinctly feminine organs are so almost universal among wo men that the question might well be asked: “ Is this Nature’s punishment for the crime of being a woman ? ” The true answer is No! These sufferings are neither natural nor necessary. They would not exist if the organism was healthy. No woman ought to endure such troubles. There is no need of it. Dr. Pierce’s Favor ite Prescription is a perfect and positive cure for feminine weakness and disease. It gives health and strength to the spe cial organs and nerve-centres; heals inflam mation; stops weakening drains; promotes functional regularity, and restores the nor mal, vigorous and painlsss condition which Nature intended. It is the only medicine of its kind in vented by an educated and experienced physician. It is the only medicine which makes baby’s coming safe and compara tively painless. Any woman who would like to know more about this medicine and about her own physicial make-up should send 21 one cent stamps to Dr. R. V. Pierce, Buffalo, N. Y., to pay the cost of mailing only on an absolutely free copy of his thousand-page illustrated book, ‘‘The People’s Common Sense Medical Adviser;” or, 31 stamps for cloth covered. A sure and permanent cure for constipa is Dr. Fierce’s Pellets. One “Pellet” 'entle laxative, two a mild cathartic. fmw— — kept going until they liact been' reduced to a fine pulp. I never saw one of these primitive mills, but I have heard them described. About a generation or so ago this style was supplanted by the box and sweep mill which is now passing out of use. You will still find many of them in op eration today, however, in sections of New England. I It is a clumsy sort of apparatus, but what good cider it will make I There is a solid rectangular box, made of thick planks and heavy beams. Inside is a heavy wooden roller, which is revolved by means of a long log sweep. To the end of the sweep a -steady going, de corous old farm horse is hitched, the bridle rope being tied to a pole which projects from the butt end of the sweep. A well trained animal will keep up the monotonous circuit for hours with no other urging than the creaking music of the antique machinery. This was a slow process, for nearly an hour was required to grind ten bushels of apples, but I shouldn’t wonder if the virtue of the cider was due to this very slowness, the pulp being slightly oxydized before it went to the press. The press, which was used as a com plement to this mill, was a crude and homemade affair, but it, too, had its merits. It was a square, open sided bin with a wider gutter, in which were carved numerous little channels leading to spouts at the bottom. The whole thing was elevated several feet from the ground on stout legs. When it was time to begin the press ing, the bin was lined with clean rye straw. Then a layer of apple pulp, or “curd, ” aS the cider makers call it, was shoveled from the box of the grinding machine into the bottom of the press. This was spread out evenly with wooden shovels until a layer six or seven inches deep had been formed. Then a thin lay er of straw was bent over the top of the curd, which at this stage became known as a “cheese. ’’ In those days good cheese makers acquired reputations which net only gave them a certain standing in the community, but kept them very busy during cider making time. Theirs was an art which is fast passing away. Cheese after cheese was added until the pile of curd in the press was five or six feet in height. In the meantime the juice had been slowly trickling through the straw and running in tiny rivulets over the gutter at the bottom and from there into the barrels which had been placed beneath, a spout in each bung hole. This first cider was muddy and not altogether palatable. But after the press was filled the top boards were let down, the weights put on and the screw put in motion. Then how the sparkling amber liquid did gush out between the straw to fall in nectarean cascades into the gutter! Aft er the.first Jew momenta of pressing i* OLD FASHIONED CIDER PRESS, gradually became clear and sweet. Then you could take a straw, get into connec tion with the barrel or the spout and enjoy such a delicious drink as no eru dite bartender or skillful soda water mixer ever did or ever ■will concoct.- The longer the screw turned the sweeter and clearer the cider which ran out. As Dr. Holland puts it: Pure grew the stream with the stress Os the lever and the screw Till the last drops from the press Were as bright as the dew. The first were the turbidest and meanest. The last were the sweetest and serenest. The old cider makers knew just what kind of fruit made the best cider. They were not particular as to whether they were wholly sound or not. If half of them were “specked,” it did not mat ter. But they wanted ripe and juicy fruit. Perhaps the cider makers of to day make these discriminations. I don’t know whether they do or not. I should imagine that they took any kind of ap ples that came handy. I do know, how ever, that their apparatus is vastly dif ferent. The modern cider mill is far from picturesque. The faithful old farm horse hitched to the wooden sweep has been supplanted by a puffing steam en gine, and the grinding machinery is of cast iron. The process is not the slow, leisurely one of the old fashioned mill. Some of the big cider mills in the west ern states have a capacity of 100 bar rels a day. The one which I recently saw in oper ation was located in a three story wood en building. It stood near a railroad, and a spur track ran along' one side of the mill. Not only were apples received from two horse wagons, driven in from the surrounding country, but they came lu from distant points by the carload. The wagons dumped their loads into big blns, from which, by means of an THE KOMI TBIBUNK. SUNDAY. NOVEMBER 21, IBb7. endless chain fitted' wiOi small Doxes, like the buckets on grain carriers, they were taken to the top floor and tumbled into a big hopper. At the rate of a bushel a minute the apples w»re ground into pulp, which fell through a shoot into a great vat on the second story. Instead of preparing the “cheese” in the press itself the curd Was spread out on wooden frames of slats, over which were spread big sheets of coarse cotton cloth. No straw was used in the process. When a dozen of these huge apple pies had been prepared, and it was done in a very short time, the whole pile, mounted on wheels, was rolled under the press. Next the word was passed to the engineer, and the steam engine began to turn the great steel screw, which soon brought to bear a pressure of 200 tons on the pulp. The juice squirted out in a perfect torrent, to be collected at the bottom and run off in an iron pipe. to a big tank, frojn which - firn™ ’ 55 A MODERN CIDER MILL. it is drawn off into barrels, wbich are rolled out on the platform, placed in the waiting cars and shipped to distant points. « While sweet cider is or at least used to be a very pleasant beverage, hard cider is something to be used judicious ly. It looks just as innocent as when new, but it is a deceptive liquid and full of intoxicating possibilities. However, it may be used circumspectly and to good advantage. Even Whittier, the good Quaker poet, must have appreci ated the warming, cheering qualities of good, hot, hard cider on a cold winter’s day, for in “Snow’ Bound,” you know’, he refers to it in the lines w’hich run: For the winter’s fireside meet Between the andirons’ straddling feet The mug of cider simmered low. Cyrus Sylvester. AN OLD DOCTOR’S FAVORITE.J Dr. L. M. Gillam, who practiced medicine over forty years, originated used and claimed that Botanic Blood Balm, (B. B. B ) phich has now been in use about fifty-five years, was the best Tonic and Blood Purifier ever given to the world. It never fails to cure the most malignant ulcers, sores, rheumatism, catarrh, and all skin diseases. Beware of substitutes. Use this standard remedy, price per large bottle sl. AFTER SEVERAL DOCTORS EAILED. I have been afflicted with Catarrh for many years, although all sorts of med icenes and several doctors did their best to cure men. My blood was very impure, and nothing ever had any ef fect noon the disease until I used that great Blood Remedy known as Botan ic Blood Balm, (B. B. B.) a few bottles of which effected an entire cure. I recommend it to al) who have catarrh I refer to any merchant or banker os Athens, Fa., and will reply to any in quiries. R. R. Saulter. For sale by druggist. Venice and the Horne. It is said that some of the Venetians —those who have never been to the mainland—have never seen a horse m all their lives A showman once brought one to a fair aud called it a monster, and the factory hands paid a shilling each to see the marvel. —Chicago Inter Ocean The nest which is made into soup and eaten by the Chinese is that of a bird closely allied to the swift The nests are made ot gelatinous secretion from the mouth oi the bird All lovers are alike, and that is why they correspond.—New Orleans Pica yune SCROFULA. One of America’s most fa- < mous physicians says: “Scrof- > ula is external consumption." ! Scrofulous children are often ] beautiful children, but they ’ lack nerve force, strong bones, ] stout ipuscles and power to j resist disease. For delicate ! children there is no remedy i equal to ! Scott’s Emulsion : of Cod-liver Oil with Hypo- j phosphites of Lime and Soda. ] It fills out the skin by putting ; good flesh beneath it. Itmakes I the cheeks red by making rich ' blood. It creates an appetite < for food and gives, the body ; power enough to digest it. Be ! sure you get SCOTT’S Emul- | •ion. 50c and |t.oo ; all druggists. < ; SCOTT & BOWNE, Chemists, New York. 1 - ==■ fTO BE CLOSED OUT AT ONCE: | AT MY STORED W Y And see my line of Capes and Jackets and Feather Boas. I have \ \ j// (f) y decided to close out this stock at one. Will put them on the market *J' at prices never before heard of in this city. Come early and make your selection. $ ’Mrs. J. F. 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Losses have entirely stopped and <hat I took your treatment the improve- 1| \| 1/ enough to praise and express the deep vigor has returned. lam *ll OK. 1 me nt was remarkable. I have had no BHB \ // gratitude I feel towards you. Tour am better thsn I have been for 15 years emissions or other symptoms since tab- ( OJ&W I if treatment is simply wonderful. lam Ido not feel like the same man. All i ß g your medicine. My friends are all I 1A perfectly cured and thank you a hun- my friends when they meet me, say, surprised at the improvement in my F I l llffi dred times and will help you all I pos- “What have you been dotaff Never general appearance. Hoping that you I /l 111 siblycan. May God bless you and your saw a man come out like you. may ever prosper, I remain, P if 111 WOl *’ Tours truly, C. I. P. Ever your friend, M. P. C. Tours sincerely, ■ PHYSICIANS’ INSTITUTE, 1870 lasontc Temple, CHICAGO, ILL.