150 CULTURE AND MANAGEMENT 



methods have been adopted in following it ; as the 

 apples are piled up either in the open air, or under 

 cover in houses. In the South-hams, a middle way- 

 has been adopted, to avoid the fermentation occa- 

 sioned by piling them up in houses, and which we 

 recommend as the best, and most rational. Heaps 

 of fruit are raised in an open part of the orchard, 

 where, by means of a free air and less heat, the 

 desired maturity is gradually effected, with an in- 

 considerable waste of the juice and decay of the 

 fruit, which thus becomes almost totally divested 

 of rancidity. And, though a few apples will rot, 

 even in this manner, they are still fit for use : all 

 of them continue plump and full of juice, and 

 heighten in a considerable degree the colour of the 

 liquor, without imparting to it any disagreeable 

 smell or taste. 



" The fruit is then to be ground till the rind and 

 kernels are well bruised : a process which will 

 considerably improve the flavour and strength of 

 the liquor, when it should be allowed to stand a 

 day or two in a large open vessel. It is next 

 pressed between several hair-cloths, and the liquor 

 received in a vat, whence it is removed into casks, 

 which ought to be placed in a cool situation, or in 

 the free air, with their bung holes open. These 

 casks are to be sedulously watched, till the cider 

 drops jlne^ when it is to be immediately racked off 

 from the lees into other vessels. The first racking 

 is a most important operation ; as cider, which is 

 suffered to become foul again, by missing the first 

 opportunity of racking it when fine, will never be- 

 come what is called a prime liquor. After the 

 clear part has been racked off, a quantity of lees or 

 dregs remains, which, when filtered through coarse 

 linen bags, yields a bright, strong, but extremely 

 flat liquid : if this be added to the former portion, 

 it will greatly contribute to prevent fermentation, 

 an excess of which will make the cider thin 



