OF FRUIT TRKSS. 



and acid. To avoid such an accident, the casks 

 should neither be entirely filled, nor stopped down 

 too close ; and if the whole incline to ferment, it 

 ought again to be racked. This latter opera- 

 tion, however, should, on no account, be repeated, 

 unless from absolute necessity; as every racking 

 diminishes its strength. 



" When there are no signs of any farther fer- 

 mentation, the casks should be filled up with cider 

 of the best quality, and the bung hole firmly closed 

 with rosin. 



" This method of making cider is that chiefly 

 followed in Herefordshire. Considerable quanti- 

 ties of this liquor are also made in Devonshire, 

 where the process varies but little from that pur- 

 sued in the county beforementioned. Several far- 

 mers, however, instead of racking, fine it with isin- 

 glass steeped in white wine, dissolved over the 

 fire, and then boiled in a quantity of the liquor in- 

 tended to be fined : in this state, it is added to 

 that in the cask. Others, instead of dissolving the 

 isinglass over the fire, digest it in white wine for 

 the space of four or five weeks, during which time 

 it acquires the consistence of a jelly ; a quantity of 

 this being beaten up with some of the liquor, the 

 whole is worked into a froth, and mingled with the 

 rest. As soon as the cider becomes clear, it is 

 drawn, or bottled off, as occasion may require. 



" Those who are anxious to prepare good cider, 

 ought diligently to watch every change of the wea- 

 ther, however slight ; as the least neglect, at such 

 times, is often detrimental to many hogsheads. In 

 summer the danger is much greater than in winter. 

 There is, however, scarcely any distemper inci- 

 dent to this liquor, which may not, by a timely ap- 

 plication, be easily remedied. If it become some- 

 what tart, about half a peck of good wheat, boiled 

 and hulled in a manner similar to rice, may be put 

 into each hogshead, which will effectually restore 



