OP FRUIT TREES. 



case of rising above forty-eight degrees, it should 

 be racked off early in the morning, (before sunrise, 

 if the weather be warm for the season;) this rack- 

 ing checks the increase of heat occasioned by the 

 fermentation: but in late made cider there is sel- 

 dom a necessity of racking in less than eight or ten 

 days; at which time there will be a considerable 

 quantity of lees fallen to the bottom of the cask, 

 from which the cider should now be removed. 



" If the air in the cellar be fallen to forty-six de- 

 grees, or below, you may place the cider in it, leav- 

 ing, however, the windows and doors open in the 

 ni^ht, until the air becomes as low as forty degrees. 



Y .-. , pii*i 



(the heat, in my judgment, best for cider during the 

 winter, provided it could be had without artificial 

 heat, which is too difficult to manage, to be applied 

 in cellars.) 



" The earlier made cider, checked in its fermen- 

 tation by water from time to time, becomes soon 

 fine, and is a very pleasant drink. That made later, 

 and checked in the same manner, with the propor- 

 tion of one fourth water, is soonest fine, and, during 

 the winter, is not inferiour to the best cider unmix- 

 ed. 



" During the whole time of fermentation the casks 

 must be kept full, so that the yeast, pulp gas, or 

 whatever you please to call that matter which rises 

 in fermentation, may be thrown out of the cask, and 

 not return into the liquor : for if it does, it operates 

 as yeast, renews the fermentation, and will destroy 

 the cider, 



" In about five weeks after the first racking, it 

 should be again racked, taking care to draw off 

 none of the lees. The bungs may be left out a 

 month longer without any ill consequence, or at most 

 laid lightly on the bung-hole, when it may be pro- 

 per, if the fermentation is ended, to bung it down ; 

 in a few weeks it will be fine spontaneously, provid- 

 ed the fermentation has been well conducted. If 



