CIDER. 113 



Dr. Darwin has recommended tnat tne liquor, as soon 355 

 the pulp has risen, should be placed in a cool situation, in 

 casks of remarkable strength, and the liquor closely con- 

 fined from the beginning. The experiment has been tried 

 with good success ; the fermentation goes on slowly, and 

 an excellent cider is generally the result. 



A handful of well-powdered clay to a barrel is said to 

 check the fermentation. This is stated by Dr. Mease. 

 And with the view of preventing the escape of the carbonic 

 acid, and to prevent the liquid from imbibing oxygen from 

 the atmosphere, a pint of olive oil has been recommended 

 to each hogshead. The excellent cider exhibited by Mr. 

 Rice was prepared by adding two gallons of New England 

 rum to each barrel, when first made. In February or 

 March, it was racked off in clear weather, and two quarts 

 more of New England rum added to each barrel. Cider 

 well fermented may be frozen down to any requisite degree 

 of strength. In freezing, the watery parts are separated, 

 and freeze first, and the stronger parts are drawn off from 

 the centre. I finish by adding the following general rules; 

 they will answer for all general purposes ; they are the con- 

 clusions from what is previously stated : 1. Gather the 

 fruit according to the foregoing rules ; let it be thoroughly 

 ripe when ground, which should be about the middle of 

 November. 2. Let the pomace remain from two to four 

 days, according to the state of the weather, stirring it every 

 day till it is put to the press. 3. If the liquor is deficient 

 in the saccharine principle, the defect may be remedied, 

 in the beginning, by the addition of saccharine substances 

 or alcohol. 4. Let the liquor be immediately placed in 

 a cool cellar, in remarkably strong, tight, sweet casks ; 

 after the pulp has all overflown, confine the liquor down 

 by driving the bung hard, and by sealing; a vent must 

 be left, and the spile carefully drawn at times, but only 

 when absolutely necessary to prevent the cask from burst- 

 ing. The charcoal, as recommended by Mr. Knight, 

 deserves trial. 



Fresh and sweet pomace, directly from the press, and 

 boiled or steamed, and mixed with a small portion of meal, 

 is a valuable article for food, or for fattening horses, cattle, 

 and swine. 



13* 



