62 THE MANUFACTURE OF PERRY. 



cloth; the scum, or upper lees being removed as it forms. As soon 

 as the liquor becomes clear, and the fermentation subsides, it is 

 casked into sulphured casks, and this process is repeated some three 

 or four times. 



When the fruit has been well ripened on the trees, and well 

 mellowed in the heaps, there is generally little difificulty in managing 

 the Fermentation, and still less fear of the liquor not fining properly. 



The time over which sensible Fermentation should extend, is 

 necessarily variable, since it depends on the density or richness of 

 the juice, and the temperature of the place. It is most favourable 

 when it is active and regular, but if it is too violent, the liquor will, 

 overflow and waste, and if it is too slow, it will be imperfect and 

 develop the disastrous "after fermentation." 



THE MANUFACTURE OF PERRY. 



" Perry is the next liquor in esteem after Cyder, 

 in the ordering of which, let not your Pears be over- 

 ripe before you grind them ; and with some sort of 

 Pears the mixing of a few Crabs in the grinding 

 is of great advantage, making Perry equal to the 

 Redstreak Cyder." Mortimer. 



In its earlier stages the making of Perry differs somewhat 

 from that of Cider. The Pears contain more Sugar, and a 

 larger amount of Mucilage. The " must " or rough juice, after 

 pressure, is allowed to remain in open vats, lightly covered, to 

 undergo active Fermentation. As soon as this has subsided, the 

 liquor, between the upper and lower lees, should be sufficiently 

 bright to be drunk off and treated as in the case of Cider ; 

 but as a matter of fact. Perry can seldom be made so easily 

 as Cider. The amount of Mucilage renders it necessary, almost 

 invariably, to follow the tedious process of dropping it through 

 bags carefully made of a rather coarse flaxen material, called 

 "forfar." The liquor must be stirred up each time the bags 



