108 NEW AMERICAN ORCHARDIST. 



injure them ; it is no disservice ; but when extreme cold 

 weather comes on, and they are in imminent danger of be- 

 ing frozen, whether by night or day, they are carefully rolled 

 into a cool, airy, dry cellar, with openings on the north 

 side, that the cold air may have free access; they are laid 

 in tiers, and the cellar is in due time closed and rendered 

 secure from frost. The barrels are never tumbled or 

 placed on the head. Apples keep best when grown in dry 

 seasons and on dry soils. If fruit is gathered late, and 

 according to the above directions, repacking is unneces- 

 sary ; it is even ruinous, and should on no account be 

 practised till the barrel is opened for use. It has been 

 fully tried. 



When apples are to be exported, Mr. Cobbett has recom- 

 mended that "they should, if possible, be carried on deck; 

 otherwise between decks." Between decks is the place, 

 and in the most dry, cool, and airy part. 



CIDER. 



Cider, or the fermented juice of the apple, constitutes 

 the principal vinous beverage of the citizens of New Eng- 

 land, of the Middle States, and of the older States of the 

 West. Good cider is deemed a pleasant, wholesome liquor 

 during the heat of summer ; and Mr. Knight has asserted, 

 and also eminent medical men, that strong, astringent ciders 

 have been found to produce nearly the same effect in cases 

 of putrid fever as Port wine. 



The unfermented juice of the apple consists of water 

 and a peculiar acid called the malic acid, combined with 

 the saccharine principle. Where a just proportion of the 

 latter is wanting, the liquor will be poor and watery, with- 

 out body, very difficult to preserve and manage. In the 

 process of fermentation, the saccharine principle is in part 

 converted to alcohol. Where the proportion of the sac- 

 charine principle is wanting, the deficiency must be sup- 

 plied, either by the addition of a saccharine substance 

 before fermentation, or by the addition of alcohol after 

 fermentation. For every one must know, that all good 

 wine or cider contains it, elaborated by fermentation, either 

 in the cask, or in the reservoirs at the distillery. The 



