74 CONCENTRATION 



CHAPTER XV. 



OF THE CONCENTRATION OF CIDER BY 

 FROST. 



In the elements of agricultural chymistry written 

 by Sir H. Davy, there is a table of the proportions 

 of alcohol in the various kinds of liquors among others, 

 it is stated, that rum contains 53. 68 per cent, being the 

 strongest, and brown stout 6. 80 being the weakest of 

 the enumerated kinds Madeira wine is rated at 19. 34 

 to 24. 92, cider and perry at 9. 87. If by freezing cider, 

 and separating the concentrated liquor from the aque- 

 ous parts, you can double its strength, you will obtain a 

 wholesome, high flavoured, mild liquor of the strength 

 of Madeira wine. This experiment I made satisfactor- 

 ily the last winter; I racked off two hogsheads of good 

 sound well flavoured cider, into two other hogsheads, 

 containing about eighty gallons each these I exposed 

 with the bungs out, to the severest cold of January, on 

 the north side of a building; (it is necessary that the 



