MAKING AND IMPROrfNG QIBRR. i%l 



allum, and stir it Into a hogsliead ; then rock it and clarify it. 



To bring on a fermentation, the same author directs, to take 

 three pints of yeast for a hogshead, add as much jallop as wiTl 

 lie on a sixpence, mLx them well with some of the cider, beat 

 the mass up till it is frothy, then pour it into the cask, and stir it 

 up wel]. Keep the vessel full, and the bung open, for the froth 

 and foul stuff to work out. In about fifteen days the froth will 

 be clean and white ; then to stop the fermentation, rack the ci- 

 der off into a ..clean vessel ; add two gallons of brandy, or well 

 rectified whiskey to jt, and bung it up. Let the cask be full, 

 and keep the vent hole open for a day or two. By this proce^, 

 cider that is poor and ill tasted, may be much improved. Let 

 it be refined by some of the methods before described. 



Cider brandy mixed with an equal quantity of honey, or clar- 

 ified sugar, is much recommended by some, for improviiig com- 

 mon cider ; so that, when refined, it may be made as strong ajid 

 as pleasant as the most of wines. It is not to be supposed that 

 all the methods recommended for making and improving the 

 quality of cider are expedient, or even practicable, for the 

 greater number of the cider making farmers of our country, 

 by whom it may be urged, that cider madeund prepared in the 

 common methods, may answer the necessary purposes of this 

 liquor ; but it may be observed, that cider, when made only for 

 family use, is much more likely to constitute to health, or at- 

 least, not to injure health, when it is so managed that its con- 

 stituents are made up of nothing feuttht pure ripe juice of the 

 apple, perfectly clarified in the process of fermentation, from 

 every substance which may be in any manner deleterious to the 

 human constitution. This should be one great object in im- 

 proving this valuable liquor, that we may prepare it for use, un- 

 adulterated witii any unripe or decayed juices, or other substan- 

 ces, which may be either offensive to the taste, or injurious t* 

 the health. This indeed is a aufficient object, to induce the 

 farmer to maJce improvements on the usual methods of making 

 and preserving cider, for liis own use. But if money is his ob- 

 ject, it is very certain, that the market price of his cider, will 

 depend on its good ©r bad qualities. Cider has been made in 

 Great-Britain of such a superior quality, as to command a price 

 of sixty guineas a hogshead. If such cider can be made there, 

 it may also here, where our climate is believed to be more fa- 

 vorable forthe production of the best apples, and we have all the 

 means and the information, necessary for making the best cider. 



The apple called the Virginia crab, has been thought prefer- 

 able to any other in this country, for cider ; as its must * is leas 



* Must — a word more commonly used to signify new wine, or 

 wort for beer, is here applied to the unfermented juice of apples. 



