60 FARMER'S ASSISTANT. 



Jf such can be made there, it can also be made here, where 

 our climate in general is more favorable for the production 

 of apples of the best qualities. 



Mr. Wynkoofi (of Pa.) says that the Virginia crabapple 

 is the best for making cider within his knowledge. 

 See CRABAPPLE. 



We will also acid his method of managing the cider from 

 that apple. 



Hfc says that when, by placing the ear at the bung, a 

 hissing noise is no longer heard, then the fermentation has 

 ceased ; and then the cider should be drawn off. If this 

 be not done, the pumace at the bottom will, during a damp 

 or warm state of the weather, rise up, which produces a 

 second fermentation, of the acetous kind, which hurts the 

 liqour. 



When the cider is drawn off into other clean casks, an 

 ebullition pervades the liquor; and while that continues the 

 bung is laid loose in the hole, and the gimblethole is kept 

 open till the ebullition subsides. Then put in the bung 

 tight, leaving the gimblethole partly open a little longer, 

 ^.nd then close that up. 



He fines his cider after the ebullition, which takes place 

 after the second racking, has subsided. At this time, he 

 draws off some gallons of cider into a small cask ; to which 

 he adds isinglass, pounded and unraveled into shreds, at 

 the rate of two ounces for a hogshead ; and the liquor thus 

 drawn off, with the isinglass in it, is stired up for three or 

 four days, so that it becomes diluted to a thin jelly; when 

 the whole is strained through a fine hairseive, and put into 

 a clean hogshead, which is filled with the rest of the cider 

 from which a part was drawn, as before mentioned. 



He racks off his cider six times ; first, when the ferment- 

 ation has ceased; second, when the ebullition has ceased; 

 third, when drawn off to be put on the fining; fourth, when 

 drawn off the lees of the fining; fifth, when the consequent 

 ebullition has again ceased, apd the cider has lain still six 

 or eight days; when it is then drawn off into clean barrels, 

 or bottles. He sells this cider ior upwards of lourteeen 

 dollars a barrel. 



CLAY. The basis of this earth is alumine. A quality 

 peculiar to clay is, that, by reason of its alumine, it con- 

 tracts, when dried or heated, and expands again, when 

 moistened. A clayey soil therefore is always to be known 

 by its cracking open in dry weather; and the more clayey, 

 the wider will be these openings. 



Where the soil is very clayey, and at the same time wet, 

 it is worth but little for the plough ; though it may be 

 good for mowing, or pasture ; but it the adhesion of the 



