OF CIDER. 65 



the liquor has sufficiently fermented, this skuni begins 

 to crack ; the fissures are at first small, but soon en- 

 large, and open to view the fermenting liquor oozing 

 through them the critical moment is to be seized as 

 this skum begins to crack, and before it begins to 

 subside, which will, if permitted, destroy the purity of 

 the liquor. At the time when the openings are first 

 perceived,^ the cider may be drawn off in a pure state, 

 free from any mixture with the skum above, or the 

 heavier particles which sink to the bottom : it will be 

 obvious, that this process can be conducted only on 

 a small scale ; is attended with expense, and requires a 

 close and minute attention, which few can conveniently 

 devote to it it is therefore not much used, but in the 

 manufacture of the finer liquors, by very nice mana- 

 gers, on a very limited scale. The other mode is thatj 

 which is universally practised. 



V * - 







The cider is placed in casks with the bungs out- 

 either in cellars or in the open air. As the fermen- 

 tation proceeds, the pomace issues from the bung- 

 hole once or twice a day, the casks are filled from 

 an ullage of the same liquor, which should be kept 

 bunged to prevent an excess of fermentation : in one, 

 two, or three weeks ; according to the purity and 

 strength of the cider, and the coolness of the season 

 and situation, the process of fermentation will be com- 

 pleted; sufficiently to permit the casks to be closed; 



