OF CIDER. 59 



mysteries of the art; I can therefore confidently re- 

 commend to others their rules of practice, as tested 

 and confirmed by my own experience. 



The properties of a cider and table apple are very 

 different, although sometimes combined in the same 

 apple : toughness, dryness, a fibrous flesh, and astrin- 

 gency, are all good properties in a cider apple yellow 

 flesh indicates richness and strength the heavier the 

 must, the stronger the cider in the Vandervere ap- 

 ple, the must is eleven penny weight in the pint heavier 

 than rain water in the Coopers russeting, the hea- 

 viest must we know of, it is twenty four penny weight 

 in the pint heavier. All cider apples should ripen as 

 late as the first of November, and not later, to prevent 

 the expense of housing if it be necessary to house 

 them, it will be of great importance that they possess 

 the property of keeping without rotting. The merit 

 of cider, depends much on the proper separation of 

 the fruits those whose rinds and pulp are tinged with 

 green, are inferior to those tinged with yellow, and 

 should not be mixed together. 



Apples which fall fully ripe, make better cider 

 than those which are shaken they should all be kept 

 till perfectly mellow : the strength and flavour of cider 

 are increased, by keeping the fruit under cover before 

 it is ground ; but unless exposed to a current of air, 



