598 Cultivation of Graft Land Planting Apple-Trees Cider. 



There is little difference neceflary in the method of planting pears from that which 

 has been laid down for apples ; except in their being beft raifed on their own fort of 

 flocks, their requiring wider intervals from their taller growth, and being planted 



&quot;Several methods are praftifcd for converting apples into pommage; but the two moftchiefly in ufe are 

 the bruifmg-ltone vitha circular trough, and the apple mill. The beft internal conftrucfcion of a mill 

 feenis to be that which has two pair of rollers, the upper pair being ftucl; with coggs and dags, and 

 the under pair, being of very hard wood, turned fmooth, and worked with coggs only. The upper rol 

 lers grinding the apples to a coarfe pommage, and the under ones fqueezing it to a very fine pulp. 



&quot; 1 he apples being, by either of the foregoing methods, properly bruifed, the pommage is carried to 

 the prefs, mid a 1 quurc cheefe made thereof, by placing very clean ft raw or reed between the various 

 layers of pommage, or elfe by putting the fame into hair cloths and placing them one on another. It is 

 of importance that the ft raw or reed be fweet and perfectly free from any fuftinefs, left the cider be 

 impregnated therewith. Particular care ought alfo to be taken to keep the hair cloth fweet by frequent 

 \\afhingand dry ing, elfe the ill effecls of their acidity will be communicated to the cider. To this 

 cheefe, after Handing a while, a light prefl ure is at firft given, which is gradually increafed until all 

 the juice or muft be cxprefled ; after which this muft is ft rained through a fieve and put into vefi els. 



Here the great art of making good cider commences. It is well known that are there various ftages 

 of fermentation in this juice, each of which changes the very quality and nature of the fluid ; but the prin 

 cipal which are to be particularly attended to here are three, namely, the vinous, the acetous, and the 

 putrefactive. The firft converts the must from its turbid fulfome ftate, to a tranfparent fpirituous liquor. 

 It the juice be expreffed from four apples, this fermentation is perfected in two or three days; but if from 

 fweet apples, not under a week or ten days. 



&quot; The next ftage of fermentation gives an acidity to the vinous liquor before fpoken of. converting it 

 to vinegar. This fermentatioto begins foon (frequently in a few hours) after the vinous is ended ; and if 

 the fermentation be improperly haltened by heat, before the vinous is perfected. The third (and all 

 fucceeding fermentations) difengages an alkali from the liquor, and gives it a tendency to putrefaction. 



* To regulate the firft, and to check the others, is then the great bufinefs of the cider-maker. It is 

 well known that fermentation mould not by too much heat be carried on rapidly, nor by extreme cold 

 too llowly ; as in each cafe the fermenting body will be injured. Hence it appears that a certain degree 

 of warmth, or rather imperceptible heat, conduces beft to regulate this operation. This degree of 

 warmth may be underftood to reft between thirty-eight and forty-fix degrees of Fahrenheit s thermo 

 meter. If then the warmth of the cellar in which new made cider is placed be between thefe points 

 we may expecl (no adventitious caufe interrupting) that the vinous fermentation will commence and 

 go on with due regularity. 



Fermentation is an inteftine motion of the parts of a fermentable body ; this motion, in the prefent 

 cafe, is always accompanied with a fmall hiffing noife and evident ebullition, the bubbles rifing to the 

 furface, and there forming a fcum or foft fpungy cruft over the whole liquor. This c-ruft is frequently 

 raifed and broken by the air as it difengages itfelf from the liquor and forces its way through it. Thefe 

 effe.db continue while the fermentation is bliflf, and at laft gradually ceafe. The liquor now appears 



