218 ORCHARDS. 



should be performed previously to the apples being in bloom, 

 but I have succeeded best in the Winter, during steady, cool 

 wheather. I have likewise had good success in fining cider 

 directly from the press; when this is done, I set the casks 

 with one head out, but covered, put in taps, and let them re- 

 main in a cool place, properly fixed for drawing. When the 

 fermentation ceases, and the scum begins to crack, I take it 

 off carefully with the skimmer, and draw it from the sediment. 

 If not sufficiently fine before the middle of AVinter, I fine it as 

 above." 



We entirely agree with the writer in his views and process 

 in cider making, and will add that our experience with regard 

 to keeping the pomace some hours before pressing is, that it 

 is highly beneficial to the quality, and adds a beautiful amber 

 color to the liquod In cool weather it may be kept from the 

 press tivelve hours before pressiiig. Some authors insist that 

 the pulp should remain in the vat or trough from twenty-four 

 to forty-eight hours, or even longer, if the weather is cool, in 

 order to heighten the color and increase the saccharine prin- 

 ciple. 



We append the following recipe, given in the G-ermantoivn 

 Telegraph by Mr. Nicholas Nail, of Moor county. North Car- 

 olina, as containing valuable suggestions: 



" How TO Make Cider. — All apples fit to be eaten will 

 make good cider. The grand secret is in cleansing it from 

 the filth and dregs as early as possible. Each sort of apples 

 is to be crushed and pressed by themselves. Two kinds of 

 juice, both good, would, if mixed, often make bad cider. Throw 

 out all imperfect, sorry, and sunburnt apples, as well as dust 

 and trash. Crush your apples before much mellowed, as they 

 lose their strength, soundness, and spirit, if too mellow. Let 

 them stand a half a day after being crushed, before putting 

 into the press; then press them sloAvly ; discontinue it as soon 

 as the juice appears thin and watery. The advantage of 

 slow pressure is in making the liquor run pure. 



" Let your casks, previously v/ell cleansed, be filled quite full, 

 to permit the froth and pomace to discharge itself at the bung. 

 When the fermentation abates, cover the bung closely with 



