OF CIDER. 69 



which adds to the sweetness at the expense of the other 

 qualities ; and probably because a portion of ardent 

 spirit escapes, whilst the liquor presents so large a 

 surface to the air. The juice of those fruits which pro- 

 duce very strong cider, often remains muddy through 

 the whole winter, and attention must be paid to pre- 

 vent an excess of fermentation the casks into which 

 liquor is put, whenever racked off, should be made 

 perfectly clean by scalding, with about one pailful of 

 boiling water, and about one pint of fresh unslacked 

 lime, in each barrel, or in that proportion for a large 

 cask, taking care to keep the bung in while the lime 

 is slacking^ which will effectually destroy any acidity 

 or must in the cask : To prevent danger from bursting, 

 air may be occasionally given by the vent the cask 

 must be rinced out carefully, after the lime and hot 

 water have been in one hour. The excess or the re- 

 newal of fermentation, is very much prevented by the 

 operation of stumming with brimstone, into which, 

 while in a melted state, strips of rag about six inches 

 long are dipped, then fixed to a hook on a long bung, 

 and burnt in the cask with a few gallons of cider tight- 

 ly bunged up ; the cask is then shaken well, to incor- 

 porate the fumes with the liquor, before it be opened 

 to receive the cider which is racking off. 



About the end of February, or beginning of March, 



in fair weather, the cider should be again racked off 



9 



