308 APPENDIX. 
grammes, equal to about 1 1b. of grapes coarsely bruised ; about 2 Ibs. 
8 oz., Troy, of fresh yeast of beer, or an equal quantity of good wine lees, 
white or red, a little putrefied. When the lees of wine are used for 
supporting fermentation, the dose of raw tartar is lessened, and 
in this case would be reduced one kilogramme, 2 Ibs. 8 oz. only. 
METHOD OF MANUFACTURE. 
- Put the tartar and the rapes in a hundred quarts of juice, that you 
carry to the boiling point, (in warm weather it is not necessary to make 
the juice boil.) After some boilings throw the whole into a receptacle 
of a capacity of 65 gallons, and finish by filling with cold sorgho juice. 
Before putting it into the fermentation, let the temperature fall to 
25 or 30 degrees centigrade. Assure yourself of the actual degree 
by the use of the thermometer. The next step is to take from the 
vessel two or three quarts of liquid, add to it the two and two third 
pounds Troy, of fresh yeast form a mixture of it and throw it back 
into the vessel. With a stick stir it all up together. 
Some days after the fermentation shall have ceased, it is necessary 
to draw of the cider, which already will have fermented in the large 
vat, and place it in the cask, which should be entirely filled. 
A month, or two months afterwards, the cider should be sealed up 
and then drawn cff with care to deprive it of its lees. Under such 
conditions these ciders will be of very excellent quality, and can be 
preserved like white wines, to which they bear considerable resemblance. 
Like them they will gain in quality by becoming older. 
If it is desired to give these ciders a flavor which they do not have, 
there may be introduced into the barrel, either before or after the 
fermentation, two ounces of powdered iris,* to 65 gallons; or four 
ounces of elder berries, or some vanilla. Many farmers may possibly 
find this method of manufacturing cider, complicated and embarrass- 
ing. .T'o boil a portion of the juice before putting it into fermentation, 
seems to them a useless and superfluous thing. However, I insist 
upon this portion of our recipe, if it is desirable to operate with cer- 
tainty. We are of the opinion, that the same process should be 
* Fleur de lis, flag flower. 
