this crib no straw is necessary, the pomace being suf- 

 ficiently fibrous and tough to prevent its passage 

 through the slats, with the severest pressure ; the juice 

 is white, and clear as spirit from a still, without any 

 mixture of pulp it passes through the finest flannel 

 without clogging ; its extreme purity will admit of itg 

 being transported to a great distance, before the com- 

 mencement of the fermentation. After the juice has 

 been expressed from the pomace, it is usual to throw 

 back the pomace into the vat, to make water cider of 

 a superior quality ; for it is more difficult to press this 

 pomace clean than that of other apples a better mode 

 of managing it, which I practice, is, to grind up other 

 fine cider apples, and with them make a cheese with 

 straw in the usual way, mixed with the spongy pomace 

 of the Crab, making a high flavoured sprightly liquor, 

 requiring but little fermentation, and easily fined. The 

 pure Crab is placed to ferment in a cellar : if well 

 made, it throws out nothing but white froth, requiring 

 less fermentation than any other cider if it ferments 

 kindly, the cask may be closed in a few days, and in 

 about a fortnight, after the fermentation has subsided, 

 it may be racked off in clear weather, and closed up 

 till about the end of February, when it must be again 

 racked, and if not spontaneously bright, must be made 

 so by the aid of Isinglass, in the proportion of one 

 ounce to a hogshead in about eight or ten days, ac- 

 cording to the clearness of tljie weather, it must be 



