FERMENTATION. 



47 



not dissolve the metal, unless it is left long in contact with it, but it 

 readily dissolves the dull grey powder which forms on lead, or the 

 brown rust of iron, which are oxides of the metals ; while the salt 

 formed, being soluble, is carried through the process of fermen- 

 tation, and remains in the Cider. The salt of iron, if strong 

 enough to be injurious, would discolour and spoil the Cider, so no 

 more need be said of it ; but the salt of lead is more dangerous, 

 since it sweetens the Cider, and gives no evident sign of its 

 presence. 



In almost all the Cider districts, the most painful cases of colic 

 frequently occur from want of care to prevent the contact of ap])le 

 juice with lead. Sometimes a portion of juice is left in the trough 

 of the mill for many days, which dissolves the oxide on the lead 

 soldering of the clamps connecting the stones together ; or some- 

 times when white lead has been most thoughtlessly used by the 

 cooper, as caulking to prevent leakage in the casks, it is present 

 in its most dangerous form, for the juice dissolves it easily. 



•' Evil is wrought by want of thought, 

 As well as want of heart." 



Hood, " The Ladfs Dream." 



Or lastly, and this is perhaps the most frequent cause of all, the 

 Cider takes up the lead from the Cider engine at the bar tap ; and 

 the " Boots," who drinks the first jug drawn in the morning, instead 

 of throwing it away, as directed, as is the general rule, gets a most 

 painful and serious illness. Too much care cannot be taken 



TO PREVENT THE CONTACT OF CIDER WITH LEAD, EITHER IN ITS 

 MANUFACTURE, OR IN ITS PRESERVATION. 



The barrels or casks must always be carefully examined, and 

 if not perfectly clean and sweet they must be made so. Scalding 

 with boiling water is the common practice, and some first press 

 through the bung hole a yard, or more, of stout iron chain, with a 

 cord attached to one end for its removal, and roll the barrel about 

 well. A powerful jet of steam thrown into the barrels is far more 

 effective than boiUng water, for obvious reasons, where circum- 



