CIDER. 59 



and let it lie until brown ; then taste the juice of each 

 part, and it will be found that the juice of the bruised 

 part is sweet and rich: so if sweet and tart apples 

 are ground together, and put immediately on the 

 press, the liquor which they produce will have the 

 taste of both kinds of fruit ; but if permitted to lie 

 until the pumice become brown, the cider will be 

 greatly improved." 



Some farmers are opposed to pressing cider through 

 straw, because they say, the straw when heated in 

 the stack gives the cider a bad taste. I have never 

 known any such effect produced, when the straw 

 was sweet and clean, and that it should always 

 be. 



After the operation of pressing is over, the cider, 

 as before observed, should be put into clean, sweet 

 casks. When the casks are full, they should be pla- 

 ced in the shade, and after fermentation takes place, 

 they should be filled up once or more, so as to dis- 

 charge as much as possible of the foreign matter from 

 the bung. So soon as the white froth makes its ap- 

 pearance, the bung should be placed in loosely to 

 check gradually the fermentation. After this, in the 

 first clear cool weather, the cider should be racked 

 off into other casks. 



Some farmers are opposed to the use of fresh meat 

 in fining cider, and recommend isinglass jelly. They 

 steep the isinglass in white wine, dissolve it over the 

 fire, and boil it in some of the cider which is to be 



