62 MANAGEMENT 



In making cider from almost every fine apple, the 

 liquor becomes more saccharine and improved, by the 

 pomace remaining twenty four hours in the vat, pre- 

 vious to being pressed ; to this the must of the 

 Hewes's crab is an exception ; it always losing part 

 of its delicacy and disposition to become fine, if not 

 immediately separated from the pulp. 



It is a generally received opinion, that the middle 

 running of a pressing makes the finest liquor; the first 

 third will be found to contain most saccharine particles 

 and less purity, requiring more fermentation ; in the 

 last running, there will be greater purity, but the sac- 

 charine part will be considerably diminished ; the mid- 

 dle running will be found to combine strength and 

 purity in the highest degree. 



The fermentation of liquors has been divided into 

 three stages ; the vinous, the acetous, and the putre- 

 factive : the first takes place only in bodies containing 

 a considerable portion of sugar, and is always atten- 

 ded with the decomposition of that substance : the 

 liquor gradually loses its sweetness, and acquires an 

 intoxicating quality; and by distillation yields a grea- 

 ter, or less quantity of ardent spirit, according to the 

 quantity of sugar and the skill of the distiller. When 

 this fermentation proceeds too rapidly, it is sometimes 

 confounded with the acetous; but the product of that 



