THE FARMER'S MANUAL. 



c 



ceased ; I then bung close for ih^ winter. Some- 

 times I have had the ferment;; "ifinue, and* 



force me to 5, 6, 8, 10, or a dozen successive rack- 

 ings, after I begin to fumigate, and yet the cider has 

 proved good. Many other modes are practised with 

 good success ; but wherever this method is attended 

 f.o, I will answer for its doiug well.' *' 



Remarks. 



The most important parts of this method of mak- 

 ing good cider, are, 



1. The time and manner of gathering the fruit. 



2. The care and attention in assorting it, by sepa- 

 rating the hard from the mellow. 



3. The rackings which separate the liquor from 

 the lees, or fine pumice, which causes the fermenta- 

 tion. 



OCTOBER. 



YOU have now dug and housed your early fallow po- 

 ta toes, and finished sowing your rye ; enter with the 

 same spirit upon your late planted fallow crops, (such 

 as were planted upon your clover, or English swards,) 

 and proceed in gathering your potatoes and preparing 

 your wheat lands as you have done your rye ; plough 

 deep, with small furrows. Steep your wheat as you 

 have done your rye, and roll it in plaster, and sow plas- 

 ter with your wheat, plough in, or cover with the har- 

 row, as with your rye. Sow your wheat broad-cast, 

 one and a half bushel to the acre ; this seeding is most 

 generally approved. If your wheat appears to be 

 smutty, wash it clean in some open vessel, where you 

 can rinse it by stirring ; skim off the smutty, and light 

 wheatV'and then go on to steep as before directed ; tin? 

 will guard against a future smut upon your crop* 



