ii2 THE BOOK OF THE APPLE 



into one per cent, of alcohol. The scum which rises to 

 the surface of the liquid must be skimmed off two or 

 three times daily, and, as soon as this frothy crust 

 ceases to rise, the cider still in process of active fer- 

 mentation is to be drawn off with great care by means 

 of a rubber syphon or pump and hose into perfectly clean 

 casks. It is well to rinse out the casks with water of 

 about the same temperature as that of the cider which is 

 to fill them, as a sudden drop of heat is very injurious. 

 The casks of cider should be kept at a steady temperature 

 of about fifty degrees Fahrenheit. If the open vat system 

 of " purging " is unavailable, then the cicfer is to be placed 

 in casks with the bung-holes left open, the cask being 

 kept full to the brim by frequent additions of clear old 

 cider. The scum in this case overflows at the bung-holes 

 until the purging process is complete. Subsequently the 

 cork is to be inserted, a bent glass tube being pa'ssed 

 through its 'centre, ending outwardly in a basin of 

 water. The excess of carbonic acid gas is thus enabled 

 to escape. As soon as the conversion of sugar into 

 alcohol is almost complete, the cider should be carefully 

 filtered at a low temperature by means of a Filtre Rapide 

 or other suitable strainer (which must not consist of 

 charcoal, sand or clay), and stored in clean air-tight casks 

 in a cool place, being previously pasteurised if the 

 process be thought desirable or worth while. The 

 cider must, then be left for a time in order to ripen, that 

 is to develop bouquet and vinosity. If intended for 

 bottling, that process may be performed in the following 

 spring, or preferably in the following autumn. All 

 antiseptics, preservatives and artificial flavouring agents 

 should be avoided as suggestions of the devil. Scrupu- 

 lous cleanliness of fruit, filters, presses, mills, vats and 

 casks should make the two first-named possible additions 

 unnecessary, and careful selection of fruit should make 

 the idea of artificial flavouring an obvious absurdity. 



