120 AGRieULTURAL ESSAT9. 



While the fermentation is going on, the cask should be fil- 

 led quite full with similar juice, that the pomace which rises to 

 the top may be thrown off, and not permitted to sink to the bot- 

 tom after the fermentation ceases ; this, however, is not neces- 

 sary, when the cider is to be drawn off into other casks, as a- 

 bove directed. 



"To prevent the fermentation of cider, let the cask be first 

 strongly fumigated with burnt sulphur, then put in some of the 

 cider, burn more sulphur in the cask, stop it tight, and shake 

 the whole up together ; fill the cask, bung it tight, and put it 

 away in a cool cellar." 



To refine cider, and give it a fine amber color, the following 

 method is much approved of; take the whites of six eggs, with 

 a handful of fine beach sand, washed clean ; stir them well to- 

 gether ; then boil a quart of molasses down to a candy, and cool 

 it by pouring in cider, and put this, together with the eggs and 

 sand into a barrel of cider, and mix the whole together. When 

 it is thus managed, it will keep for many years. A piece of 

 fresh bloody meat put into the cask, will also refine the cider, 

 and serve for it to feed on. 



A dozen of sweet apples, sliced mto a cask of cider, have 

 been found advantageous. Three quarts of good wheat, boiled 

 and hulled, put into each hogshead, it is said, improves the li- 

 quor, and prevents it becoming tart. 



To clarify cider with isinglass, pour into each vessel about a 

 pint of the infusion of about sixty grains of the most transpar- 

 ent of this glue, in a little white wine, (any common sour wine, 

 or well wrought cider, perhaps will do as well) and rain or riv- 

 er water, stirred well together, after being strained through a 

 linen cloth. This viscious substance spreads over the surface of 

 the liquor, and carries all the dregs with it to the bottom. 



"A quart of honey, or molasses, and « quart of brandy or oth- 

 er spirits, added to a barrel of cider, will improve the liquor ve- 

 ry much, and will restore that which has become too flat and 

 insipid." 



To prevent its beconjing pricked, or to cure it when it is so, 

 put a little pearl-ashe», or other mild alkali into the cask. "A 

 lump of chalk, broken in pieces, and thrown in, is also good." 



The usual practice of boiling cider in the spring for summer 

 use, is said in the Farmer's Assistant, to be a very bad one, es- 

 pecially when boiled in brass kettles ; and, that if any boihng 

 be ever prooer for cider, it should be as it comes from the press. 



**To cure oily cider, take one ounce of salt of tartar, and two 

 and a half of sweet spirit of nitre, in a gallon of milk, for a 

 hogshead. To cure ropy cider, take six pounds of powdered 



