IMiD MAKING CIDER. 215 



the same as the apple. Thus, a rough sweet 

 apple will give a rough sweet cider ; a thin sweet 

 apple, a thin sweet cider ; and an acid and sour 

 apple, an acid and sour cider ; but generally, the 

 rough asperity of an apple and the aromatic 

 flavor Will remain in the pulp, or pass off in fer- 

 mentation. Another erroneous opinion is also 

 very generally prevalent, that a mixture of 

 apples makes the best cider ; but as a general 

 proposition, a simple view of the thing must 

 show its absurdity. If there be a good cider 

 apple, and a bad cider apple ; how can an union 

 of the bad, make the good better? The fact 

 is, fermentation possesses the greatest influence 

 in determining the quality of the cider j and it 

 is a law of nature, that without a perfect vinous 

 fermentation, there cannot be a perfect vinous 

 liquor. Now it is well known, that two sorts of 

 apples may be selected, the juice of one of which 

 will commence fermenting in two or three days, 

 and that of the other, not in less than eight or 

 ten days. It must then be obvious, that as the 

 early fermentation of the one, will force the 

 backwardness of the other, and the late fer- 

 mentmg will check and retard the early, there 

 can be no perfect fermentation with either ; and 

 consequently no perfect vinous liquor : and 

 tliis principle will undoubtedly operate, with 



