ASK US Our Replies To Inquiries

NZ Truth, Issue 1214, 7 March 1929, Page 17

ASK US Our Replies To Inquiries

i "Constant ' Reader" (H,av e 1 b c k North).:. It; js.njuch .better, that the .beer should fine itself, which .it seldom fails to do, if rightly worked. Straining will not. help. you. milch. . Put isinglass- into the. cask, before; it -is bunged down, and leave for some' time.? 1 - ■'-•'" "G.1." (Greym'putn) : 'Tour best course would be to iseek medical aid. .; "Subscriber",' (Ru Ru) : Fruit of a tart ■; taste is -preferred; The apples should not be . . gathered till. ; well - ripened; they are : then xlsually left m abarn for a fortnight to. niellpw. The hext^ step is the; reduction of the fruit to pulp, which is dprie by. • passing it through, fluted rollers; which may be made either- of -hard' wood- or iron. The after-treatment of th c pulp con - sists< -in placing ;it> inj'strong-,; bags and subjecting it to pressure, by which all the jiiice is expressed; , it is, collected m tubs. The liquid is, how left toyferment—the process occupying about three- or- four days -with' weak-cider; and eight, .or', .ten. days . with- .strong • oider. Whenever the sediment has subsided the.Jiqiior' is.. ready for racking off. It is put into .clean, casks and. stowed m a cool place, to ripen, being usually "left till the following" spring, \wheh it should be fit for use. Before! bottling the cider, see. that it is clear; .if ':. not, clarify; it as directed for wines, yarid' then leaVe a fortnight. Prior to. bottling, leave the b.ungiout of the..cask.fpi;,one hight,..and t d6 mot cork the bottles for two, days -after they are filled, otherwise thereywill 'be a large percentage :of breakage. yUse champagne bottles if convenient,' and' good corks. Store -m a, qbol place. .The cider will improve with ''age.. - *-. , : "E.C.C." (Waimate North) : Sponge Qake— Take- 5 eggs and % pound loaf sugar (sifted). - Break the eggs upon the sugar, and beat all together With a; fork, for half an hour. Previously, take the weight of . r 2% yeggs . jn their shells, of flour. A*ftervyou have beaten the eggs and sugar, forthe time speci-1 fied, grate m fche rind' of ;a' lemon (the juice may be addeci at pleasure),; stir mi the flour, then' immediately pour it into a. tin lined with . butter-ed ....paper., and let it be instantly put into rather a COol OVeh. ■-...-.;,-•,.; :-}:■■/■ ;. ,N.B.— lf yeast -bo preferred-, the milk should, be. a little warmed, and strained through- the yeast as for bread; add the egg last. Let the dough stand -to rise', then ; bake i'or half an hour m a quick* o.veii. ' v : ''■-.' ••'■- ' •--•■: "■''.-•