1820.] respecting Cijchi-makhig. 29 



will fly off, and the liquor will rapidly advance to the acetous 

 fermentation. I tliink it right, however, to allow the carbonic 

 acid gas to pass off. 



FiJ'tk Qaeiy. — The lees of cyder is only the feculent part of 

 the liquor deposited. I should suppose that no person could 

 expect such an article to contain as much spirit as clear cyder. 



Sij.th Queri/. — That cyder is v/eakened by racking is very 

 evident, because the spirit flies off. This process is often neces- 

 sary to (jiiief cyder, by getting rid of carbonic acid gas. After 

 parting with tiiis gas and a portion of alcohol, the feculent matter 

 diffused through it is generally deposited. 



I see no reason why cyder should not be made in this country 

 equal to many of the Rhenish wines. The juice of the apple 

 contains a sufticient portion of acid, and the malic acid is 

 assuredly as pleasant as that of any grape. The expressed juice 

 is deficient in saccharine matter, and this deficiency may be 

 made up by adding that of other vegetables. For this purpose, 

 I prefer germinated wheat. By grinding this article with the 

 apples, the juice is considerably enriched; and, when properly 

 fermented for three days with a httle yeast (about half a pint to 

 T20 gallons), the cyder will be found equal to the wine commonly 

 drank in Germany. 



In many parts of Herefordshire and Worcestershire, the crab is 

 very abundant. The fruit the farmers seldom collect; and when. 

 they do, they grind it for making verjuice, which is sometimes 

 used for vinegar, but generally kept for bruises and sprains. 

 This acid differs only from that of the apple in strength. If the 

 juice be, therefore, diluted with water, and a quantity of suo-ar 

 added (in the proportion of an ounce to a pint), the fermented 

 liquor will be equal to the best cyder. I have known this Hquor 

 pronounced excellent cyder by good judges of the article. There 

 is in the cyder counties a strange prejudice against the employ- 

 ment of sugar in making of cyder. I'he vulgar suppose that the 

 article is rendered weak by it, and that the only object for which - 

 it can be used is to render it palatable. Such cyder, they say, 

 is only fit for ladies. 



If you deem this communication worthy a place in your jour- 

 nal, I shall occasionally contribute my mite towards its laudable 

 object. 1 am, Sir, your obedient servant, 



Chemico-Medicus. 



On reperusing the foregoing letter, I find I have omitted to 

 notice one remark made by Mr. Venables respecting the expo- 

 sure of the pulp of the apple to the atmosphere. This is parti- 

 cularly recommended by Mr. R. P. Knight, who asserts that the 

 juice thereby acquires an increase of saccharine matter. The 

 experiments I have made certainly confirm this statement ; but 

 cyder so made, I have thought, sooner runs into the acetous 

 fermentation, probably in consequence of attracting oxygeu. 



