CHUTNEY

a pickle originally made in India, that country still being the source of a number of the finest grades. It is generally based on mangoes, with the addition of many other articles, such as raisins, tamarinds, limes, ginwer, chilies, and spices. There are two chief types—sweet and sour. The Ceylon product is frequently miscellaneous ‘‘windfalls’? and off-size unmarketable fruits, but a really fine product | can be obtained only by the use of prime apples-—preferably of blended varieties unle special cider types are grown. Fermented sweet cider contains from 2% to 3% aleohol and also malic and acetic acids, sugar salts, and extractives. Hard cider may show 8% or more alcohol. To keep new cider from fermentation, powdered wood-charcoal. in the ratio of a pint to a barrel is reeommended. Place it in a cotton bag and suspend it in the barrel. Cider should be stored in a cool place. Bulk cider should be kept especially cool, as otherwise it is apt to sour after being tapped. At a temperature of about 75° Fahr., it will gradually become vinegar. Cider for bottling should be of good quality, sound and piquant, and at least twelve months old. Before bottling, it should be examined to see if it is clear and sparkling. If not, it should be clarified and left for a fortnight. The bung should be taken out of the cask the night before the bottling day, and the filled bottles should he held a day before being corked down—these precautions are nece ary to save the bottles from being burst by pre ure. Only the best corks or seals should be used. When cider is wanted for immediate use, or for consumption during the cooler portion of the year, the bottles may be corked within two or three hours after being filled, but in summer, or for long keeping, this practice is inadmi ible. The use of preservatives in cider matle for beverage purposes is undesirable— and is unnece ary if it is carefully made and barreled or bottled, and is stored under favorable conditions.