66 MANAGEMENT 



which must be done gradually, by first putting in the 

 bung loosely; then, as the fermentation subsides, dri- 

 ving it in tight, leaving loose the vent spill, which, in 

 a day or two may be also driven in tight ; the liquor 

 must then settle for a fortnight, previous to its being 

 racked off in clear weather. In the second mode of 

 managing the process of fermentation, less judgment 

 is requisite to conduct it safely the time of closing 

 the bung and checking the fermentation, can be pretty 

 Well ascertained by the state of the froth, or cream, 

 discharged from the bung-hole ; when that is perfectly 

 pure, there can be little danger in stopping the cask 

 the less fermentation takes place, the sweeter will be 

 the liquor ; a little experience will soon give the re- 

 quisite skill to any attentive manager in this opera- 

 tion. 



If a cask be placed in a situation where there is little 

 change of temperature, the fermentation will generally 

 proceed, until the whole of the saccharine part is de- 

 composed, and the liquor becomes rough and unpal- 

 atable but as ciders which contain a large portion of 

 sweetness are most valuable, much attention is em- 

 ployed to prevent an excess of fermentation : this is 

 usually done by placing the casks in the open air, 

 which is the most effectual method; or in sheds through 

 which there is a free current of air ; and by drawing 

 off the liquor from one cask to another. 



