344 THE FRUIT GROWER'S GUIDE. 



excessive fermentation is stumming or fuming the casks with burning sulphur, and is effected by burning a rag 

 impregnated with it in the cask in which the liquor is to be decanted, after it has been partly filled, and rolling it 

 so as to incorporate the liquor with the gas. A bottle of French brandy, or half a bottle of cider-brandy, added to a 

 barrel, is likewise recommended to be added as soon as the vinous fermentation is completed. 



The foregoing particulars for the making of this popular beverage, cider, are mainly 

 taken from the article under that heading in " The Popular Encyclopedia," Blackie 

 and Son. 



Although cider of a certain description may be made from dropped, windfallen, or too 

 small apples for marketing, it is necessary to employ sugar largely to make good cider for 

 sale. French cider is greatly improved by the use of sugar. Cider-making is a matter of 

 considerable importance, and success in it largely rests on using a considerable amount 

 of sugar, especially in its manufacture from ordinary apples that cannot be sold in 

 markets. 



Perry. This is the fermented liquor made from the expressed juice of certain 

 varieties of pears, which are austere, hard, and uneatable; yet those which are the 

 least palatable always make the best perry. Some of the best perry pears are : Early 

 varieties Cheat-boy, Moorcroft, Parsonage, Taynton Squash, Thorn Pear, and White 

 Squash. Midseason varieties Arlingham Squash, Barland, Black Huff-cap, Holmer, 

 Chaseley Green, Longland, Winnal's Longland, White Longland, Oldfield, Pine Pear, 

 Yellow Huff-cap, and Yoking House. Late varieties Aylton Bed, Butt Pear, Coppy 

 Pear, Eed Pear, Kock Pear and Thurston Bed. 



Perry pears prefer a dry and somewhat loose soil, in which the roots may penetrate 

 freely, and range extensively in search of nutriment. They succeed admirably in loams 

 on the Old Red Sandstone, and calcareous earth should form a component part of the soil 

 of a perry orchard. The trees require to be planted a considerable distance apart, as 

 they attain a great size, a number of years elapsing before they produce fruit in abun- 

 dance, but when aged they bear enormous crops. 



Although perry is less esteemed than cider, some of it is not inferior to many foreign 

 wines, indeed, it is often very agreeable when particular attention has been given to 

 the selection of the fruit and its manufacture. Some dealers in Champagne wine are 

 said to use perry in the adulteration of it. Perry is prepared in nearly the same manner 

 as cider. The best brands of both are bottled, and bring good or high prices, accord- 

 ing to their quality. Ordinary cider is retailed at about the same price as beer or 

 porter. 



Jam-making. The large manufacturers mostly decline to furnish particulars of their 



