OF CIDER. , ?1 



The bottling of cider is usually done in the month 

 of March and April, before the blossom fermentation 

 takes place ; or, in ciders spontaneously clear, it may 

 be delayed till after this period of fermentation, and be 

 performed late in May ; but never during the season 

 of blossoming for the finest ciders are then some- 

 what affected in clearness, and all will have a tenden- 

 cy more or less, to break the bottles. 



Great care should be observed in making the 

 ties perfectly clean free from oil, from tartar precipi- 

 tated by wine, or any kind of matter incrusted on the 

 sides, which frequently resists washing with wa- 

 ter, and will remain until decomposed by the acidi- 

 ty of the cider the bottles should be carefully clear- 

 ed of remnants of cork, which alwtiys injure the taste 

 of the cider. 



Cider should remain twenty four hours in the hot- 

 tie before it is corked ; it requires some time to take 

 the bottle when thus treated, but finally is a better li- 

 quor, and less dangerous to the bottles ; about an inch 

 of vacant space should be left in the neck of the bottle 

 below the cork, when placed on its bottom, which 

 should be always done during the first season the 

 bottles may then be placed on their sides with safety. 

 Wiring with brass or copper wire, is a correct prac- 

 tice, when cider is to be kept a length of time; in 



