OF FRUIT TREES. 



dean with cold water, pour into a hogshead at least 

 six gallons of boiling water. Roll and shake the 

 water to every part of the cask, so as to heat it on 

 all sides. Then pour out the water, and lay your 

 cask exactly bung-hole downwards, the water run- 

 ning clear and entirely off; the heat in the cask will 

 dry it perfectly. In this state, bung it up as care- 

 fully as if filled with your choicest liquors, and it will 

 remain perfectly sweet, and fit for use in the fol- 

 lowing season. It is best, however, to inspect each 

 cask before you fill it. This is done by fixing a 

 candle to a wire three feet long, and letting down 

 the candle through the bung-hole into the cask; 

 you can then see every part of it on the inside as 

 distinctly as on the outside. If they are clean, it is 

 test not to rinse them with water. It may appear 

 singular to you that so much is said on a case that 

 is plain to every one ; but believe me, you may take 

 ten times the trouble in another way, and not effec- 

 tually cleanse your vessels ; and unless they are per- 

 fectly sweet, it is impossible to have good cider. 

 The must, or juice of the apple, being obtained, th^ 

 first object is to clear it of pumice : the second, to 

 produce a fermentation to your palate and purpose. 

 "The most expeditious mode of doing the first 

 in the great way, is by putting the must in large 

 open vessels, there to stand until the first appear- 

 ance of fermentation.* This comes on sooner or 

 later, from circumstances too various for our present 

 consideration at large. It may serve the purpose to 

 consider the operation, as dependent on the degree 

 of heat in the air at the time : perhaps sixty hours 

 is long enough to be wished for. During that time 

 the heaviest of the pulp sinks to the bottom; the 



* Hogsheads, or even barrels, answer very well with a head 

 out, where there are plenty of casks ; but it is as well done in 

 the casks you intend to ferment in, provided you attend to the 

 first appearance of fermentation at the bnnghole, and remove the 

 pnlp entirely out of the cask. 



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