7& 



If not spontaneously fine it must be cleared by the 

 aid of Isinglass, about one ounce to half an ounce per 

 barrel, according to the clearness and strength of the 

 cider: all artificial fining somewhat diminishes the 

 strength and richness of cider, as I have fully proved 

 by various experiments still the cider must be per- 

 fectly fine previous to bottling, otherwise it will break 

 the bottles, and, without great care in decanting will 

 be unfit to drink : indeed I do not recollect to have 

 ever seen any very delicate bottled cider, that had not 

 been perfectly fine previous to bottling, either spon- 

 taneously or artificially, except in the case of Crab 

 cider, which from the singular organization of the ap- 

 ple, and from the natural tenuity and clearness of the 

 liquor, never can have any considerable portion of 

 feculence to be discharged by fermentation, or separa- 

 ted by fining. 



Cider made from good fruit, and properly manufac- 

 tured may, if put up in casks after careful racking, be 

 kept over the summer in deep dark cellars or vaults. 

 In the practice of England, it is almost universally 

 kept over the first season ; in America but seldom ; 

 and that only in ciders of great purity and strong bo- 

 dy, in vaults or lower cellars ; such as are frequently 

 constructed in large cities, but never, that I have seen, 

 out of them. 



