7© THE PRESERVATION OF CIDER AND PERRY. 



A want of Clearness is the last difificulty to be considered, and 

 it is one so very frequent in every quality of fermented liquor, that 

 careful cellarmen seldom trust altogether to Nature, however 

 favourable the process of fermentation may have been. The 

 richer the juice, and the more abundant the Mucilage, the greater 

 is the difficulty of obtaining a clear bright liquor. When the active 

 fermentation is over, and the liquor is racked from the lees, into a 

 fresh cask, it is customary to add various substances for the 

 purpose of " fining " or clarifying it. To the best qualities of Cider 

 and Perry an ounce or an ounce and a half of Isinglass is added to 

 each hogshead. The Isinglass must be dissolved previously in cold 

 milk, or in some of the cold liquor before adding it to the cask. 

 Fish Glue in about the same proportions will answer equally well. 

 Various other materials are often used, such as powdered charcoal 

 (one pound to the hogshead) ; the whites of a dozen or two of fresh 

 eggs ; roasted apples beaten up ; a quart of wheat or barley ; and 

 many other heterogenous substances, as chips of Fir, Oak, or 

 Beech wood, a lump of Clay ground up with the fruit in the mill, 

 fresh blood in large quantities, &c,, &c., in short, anything that the 

 trade Cider makers can find, which will afford Albumen in a cheap 

 form, and it would not seem to matter much to them, how 

 disgusting the material which contains it may be. 



THE PRESERVATION OF CIDER AND PERRY. 



" As Cider is from time to time a Sluggard, so by 

 like case it may be retained to keep the Memorials 

 of many Consuls ; and these smoaky bottles are the 

 nappy Wine" Dr. Beale, in Evelyn's Pomo7ia. 



When the liquor is made, and firmly and closely bunged down 

 in the casks, it will improve and keep good for a period, which will 

 vary according to its strength. In former times it was drunk much 

 sooner than it is now. It was never expected to keep long, and 

 would not do so, since very little bottling was practised. The 

 cooling and Summer fruit Cider was ready to drink in a month ; 

 that made from the Gennet Moyle, Pippins, and Pearmains after 



