I m 1 



turning up the fides and corners; then put anbtha: 

 on until the whole are filled, when prcfs it with a 

 fcrewj put the juice into hoglheads; after it has 

 been there a few days it will work and throw up a 

 thick fubftance at the bung-hole, fomewhat like 

 barm, but of a darker colour; when this appears 

 it generally is dropt fine, and fhould be immediately 

 rack'd into a clean cafk; for if the fubftance be fuf- 

 fered to fall, the grounds from the bottom will rife, 

 and the whole will be in a ferment and very foul, 

 and perhaps muft be racked three or four times be- 

 fore it can again be feparated and got fine; and 

 will run a rifque of making the cyder harfh. So 

 long as it remains fine and free from fermenting, 

 it may remain in the cafk, but if it ferments much 

 it (hould be racked, and the grounds or lees* taken 

 from it; it often requires four or five rackings. 

 Cyder made with different forts of apples keeps beft 

 by breaking and mixing together ; but this ftiould 

 not be done until it is fine, when the proprietor may 

 blend it to his palate. After the whole is done, a 

 bung may be placed over the bung-hole, but ftiould 



• N. B. The ke$ may be dropt through a bag or bags of coaifc 

 cloth, made in the foiin of a jelly-bag, with a hoop fown round the 

 top to hold about a pail full j by doing this very little cyder will be 

 wafted, and the droppings added to the cyder will be a means to 

 keep it from fermenting, and will alfo help the colour. 



not 



