214 ORCHARDS. 



a portion of its fixed air and briskness is lost in the opera- 

 tion. 



To prevent a succeeding fermentation, put in a handful of 

 powdered clay, and to preserve it, add one quart of apple 

 brandy to each barrel ; every cask must be filled up and 

 closely bunged. 



8th. When care has been taken to prevent the precipitation 

 of the feculent matter which rises in the cider, good liquor 

 will generally fine without artificial means, but sometimes it 

 is necessary to fine after the first racking. This may be done 

 effectually in the following way: For a barrel, cut one ounce 

 of isinglass fine, put it into a pint of water, stir it frequently, 

 and make a thick jelly. Dilute this with cider, strain and 

 mix it well with the liquor in the cask, by means of a long, 

 clean stick. 



The best apples for cider are those that in growing were 

 exposed to the sun and air, and young orchards generally 

 produce the best cider. The Harrison, and some other fine 

 cider apples make about one barrel to every ten bushels of 

 sound apples. 



In all the operations of cider making, strict cleanliness and 

 neatness should be observed, and no water should be used 

 under any circumstances. The first and last running of the 

 cheese is not so good as the middle. When pressed out, put in 

 a cool, d7y cellar before the vinous fermentation takes place — 

 keep the barrels well filled up with the same liquor, reserved 

 for that purpose, so that the froth and groser parts may work 

 off". Then keep it as closely bunged as it will bear, without 

 danger of bursting the cask, until it is necessary to rack off". 

 If the casks are in a cool, airy cellar, the fermentation will 

 cease in a day or two, and this state may be known by the 

 liquor becoming clear and bright; by the cessation of the 

 discharge of fixed air; and by the thick crust which has col- 

 lected on the surface. When that is the case no bunging is 

 necessary until after it is racked off*, which must be done when- 

 ever the cider is in the situation just described, to prevent the 

 fermentation going too far. It may now be bunged up tight 

 and allowed to stand until Spring; but first, to keep down 



