Cultivation of Grafs Land. Planting Apple-Trees Pruning of. 599 



whether in the orchard or in the tillage-land, at much greater diftances ; in the former 

 at not lefs than eighteen yards diftance inthe rows, and eight or nine from tree to tree, 

 andin the latter not lefs than twenty-five orthirty between the rows. The form and 

 flature of the different varieties rnuft alfo be regarded, and only one fort be planted 



clear to the eye, and lias a pungent vinous fliarpnefs upon the tongue. This is the critical moment which 

 the cider-maker ought not to lofe fight of ; for if lie would have a ftrong and generous liquor, all further 

 fonfible fermentation muft be ftopt. This is beft done by racking off the pure part into open veflels and 

 placing them in a more cool fituation fora day or two: after which it may again be barrelled 

 and placed in fome cool place for the winter. It is poffible however, that a variety of avocations at 

 the feafon of cider-making may take off the farmer s attention, and give opportunity to the acetous, 

 fermentation to come on ere he is aware of it. 



&quot; The mo ft popular remedies in this cafe are the following: a bottle of French bran dy, half a gal 

 lon of fpirit extracted from the lees of cider, or a pailful of old cider poured into the cafk, foon af 

 ter the acetous fermentation is begun: but is it not to be wondered at if all thefe fhould fail if the cider 

 be fti l continued in a clofe warm cellar. To give effect to either, it is ueceflury that the liquor be as 

 much expofed to a colder atmofphere as conveniently may be, and that for a confiderable length of 

 time. By fuch means it is poffible to reprefs the fecond fermentation in a great ineafure; and if. 

 a cafk of good cider cannot from thence be obtained, a tolerable one may. 



The Stumming of cider is a provincial plirafe, fignifying the fuming a cafk with burning fulphur; and 

 is thus performed : Take aftrip of canvas about twelve inches long and two broad; let it be dipped in 

 melted brimftone. When this match is dry, let it be lighted and fufpended from the bung of a cafk (in 

 which there are a few gallons of cider) until it is burnt out : the cafk muft remain flopped for an hour 

 or more, and then be rolled to and fro, to incorporate the fumes of the match with the cider,after which 

 it may be filled. If the ftummingbe defigned only to fupprefs fome flight improper fermentation, 

 the brimftone match is fufficient : but if it be required to give any additional flavour to-the cider, 

 fome powdered ginger, cloves, or cinnamon, &c. may be ft re wed on the match whenit is made: the- 

 burning thefe ingredients -.vith the fulphur will convey fomewha t of their fragrance to the whole cafk. 

 of cider; but to do it to the beft ad vantage, it muft be performed before the vinous fermentation be 

 fully perfected. 



To perfedt a veffel of cider, after the foregoing fteps have been taken, it will be found neceffary now 

 and then to fupply the wafte occafioned by evaporation and infenfible fermentation with frefh cider ;, 

 and about the beginning of April following to give it a final racking. At this time a commixture of 

 cider made from jerfey or any other lufcious and fweet apple, with that of the iour apples, may be 

 recommended, to give it a general regular colouring, Should however, a higher colouring be required; 

 than whatrefults from fuch commixture, a fmall quantity of burnt or melted fugar, prepared in the fol 

 lowing manner, will produce the defired effect :~Take a pound of fugar, and put it into a ftew-pan with- 

 a little water, and place it over a clear fire, ftirring it frequently till it turns black ; take it off the fire an&amp;lt;J 

 as it cools apply fome cider thereto: by little and little,and continue ftirring it till it be thoroughly mixed. 

 This colouring tinges to perfection ; it is very cheap, gives no lufcious fweetnefs, but rather an agreee* 



