OF CIDER. 



By these means the liquor is kept cool, and its de- 

 composition, in consequence, retarded but the effect 

 of racking off, unless the liquor be bright, does not 

 seem so well ascertained. It is generally done with a 

 riew to cool it ; but heat is rarely or never disengaged 

 in the fermentation of cider and the air through 

 which it passes when the operation is performed, is 

 usually warmer than the body it is supposed to cool : 

 some degree of cold will, no doubt, be produced by 

 evaporation, but never sufficient to produce the total 

 cessation of fermentation, which takes place after the 

 liquor has been drawn off from one cask to another. It 

 no doubt gives out something, and may receive some- 

 tiling from the atmospherick air, with which it can 

 never have been properly in contact, having always 

 been covered with a stratum of fixed air this may at 

 any time be proved, by holding a lighted candle close 

 to its surface, where it will be immediately extin- 

 guished. 



The process of fermentation, if the weather be cool 

 and settled, will generally be completed in a few 

 days; and the liquor will then separate from its impu- 

 rities. Whatever is specifically lighter, will rise to 

 its surface ; whilst the heavier lees will sink to the 

 bottom, leaving the intermediate liquor clear and 

 bright : this must instantly be drawn off, and not be 

 suffered oa any account to mingle with its lees ; for 



