THE DIFFICULTIES OF FERMENTATION. 69 



exhaustion of the atmospheric air, and the fermenting Hquor is 

 introduced by Syphon into the barrel, without allowing the Sulphur 

 fumes to escape. The liquor absorbs the Sulphurous Acid Gas, 

 and thus the Yeast Plants are destroyed. It is at first made thick 

 and muddy by the process, but in a short time it becomes clear, 

 and remains so, without retaining the least smell, or taste of 

 Sulphur, if it has been carefully done. Should the fermentation 

 again set in after a few days, as will be known by the hissing noise, 

 the process is repeated. The fumes of Sulphurous Acid Gas are 

 readily absorbed by water, and a saturated solution is sometimes 

 used, instead of the ordinary fumes, from burning the Sulphur in 

 the barrel. 



Salicylic Acid. — This agent has many advantages as a Yeast 

 Plant destroyer, and it has of late been used more frequently to 

 arrest persistent fermentation. It is a powerful remedy, and 

 requires much care. In proper proportions it is, however, quite 

 harmless, free from smell, or taste. It does not change the colour 

 of any liquor to which it is applied, so long as it is not brought 

 into contact with any metallic substance ; but if any iron should be 

 present, and this is the metal most likely to be there, it would give 

 the liquor a black stain. Salicylic Acid can be used in a concen- 

 trated solution, and is then more easily applied than Sulphur. An 

 ounce, or an ounce and a half to loo gallons, is all that is required, 

 and it is simply poured into the liquor immediately after it has been 

 racked. It is an effectual remedy, and leaves no appreciable effects 

 behind it. 



Much more might be said on this subject, as for example, about 

 the addition of Bitartrate of Potash, Cream of Tartar, &c., &c., 

 but the attempt to make good liquor from bad juices can never 

 be really successful, and should never be encouraged. The best 

 Cider makers, in the good Cider districts, do not happily require 

 their use, and this axiom may be safely laid down, and deserves 

 to be expressed in capitals, that Cider and Perry is pure and 

 wholesome, in inverse proportion to the amount of 

 Chemicals employed in its manufacture. 



