216 ORCHARDS. 



the wLole mass, then ground, and for want of a trough or 

 other vessels sufficient to hold a cheese at a time, the pomace 

 is put in the press as fast as ground; and a laro;e cheese is 

 made, which requires so much time to finish and press off, 

 that a fermentation commences before all the juice is out; and 

 certain it is, that a small quantity of the juice pressed out 

 after fermentation comes on, will spoil the product of a whole 

 cheese, if mixed therewith. When either of the above errors 

 will spoil cider, we need not wonder at the effect of a combi- 

 nation of the whole, as frequently happens. 



An experienced cider maker of New Jersey says: "As I 

 have often exported cider to the West Indies, and to Europe, 

 and also sold it to others for the same purpose, without even 

 hearing of any spoiling; and as it is my wish to make the 

 productions of our country as useful as possible, I will give 

 an account of my method of making this valuable liquor. 



" I gather the apples when dry, put them on a floor under 

 cover, and have a trou^jh larsje enouorh to hold a cheese at 

 once, and when the weather is warm, grind them late in the 

 evening^ spreading the pomace over the trough to air it, as the 

 cider will thereby be much improved and enriched, and a fine 

 amber color in it produced; and here it may be remarked, 

 that the longer a cheese lies after being ground^ before press- 

 ing, the better for the cider, jyvovided it escapes fermentation, 

 until the pressing is completed. The following experiment 

 will render this evident. . . . Bruise a tart apple on one side, 

 and let it lie until brown; then taste the juice of each part, 

 and it will be found, that the juice of the bruised part is 

 sweet and rich ; so if sweet and tart apples are ground to- 

 gether, and put immediately on the press, the liquor which 

 they produce will have the taste of both kinds of fruit; but if 

 permitted to lie until the pomace becomes broiun, the cider 

 will be greatly improved. 



*' I take care to put cider in clean, sweet casks, and the 

 only wa}^ to effect this is to rinse or scald them well as soon 

 as the cider is out, and not to permit them to stand with 

 the lees, which will certainly cause them to become sour, musty, 

 or to smell. When my casks are filled, I place them in the 



