152 CULTURE AND MANAGEMENT 



it; and also contribute to preserve it, when drawn 

 out of one cask into another. Such a remedy is 

 doubtless far preferable to that odious custom prac- 

 tised by too many cider merchants, who put animal 

 substances into their liquors, namely, veal, pork, 

 beef, mutton, and even horse flesh, for the purpose 

 of fining them. This singular expedient, though 

 sanctioned by the usage of ancestors, we think it 

 our duty to reprobate ; because it is fraught with 

 mischievous effects on the constitution of those, who 

 are doomed to drink the cider thus adulterated. 

 By allowing a small quantity to stand in an open 

 vessel for two or three days, in a warm room, the 

 fetid exhalation of the liquor will easily discover its 

 ingredients. 



" The best cider is that made from a red-streak 

 apple, grafted upon a gennet-moil stock. These two 

 varieties of the apple tree agree well together, and 

 their trunks seldom canker, as others are apt to do, 

 especially when the former is grafted on crab 

 trees. The fruit of the red streak, obtained from 

 the former combination, is always larger and mild- 

 er; and when ripe, not only most delicious eating, 

 but also affords a mellower liquor than the same 

 fruit produced by the latter mixture." 



" There have been," says Dr. Mease, (Dorn. 

 Ency.) " numerous receipts published to make ci- 

 der, some of which have occasioned considerable 

 losses. A few general and important rules will be 

 given for insuring good cider, and afterwards some 

 particular directions, founded on experience. 



" 1. The first and indispensable requisite for mak- 

 ing good cider, is to choose perfectly ripe and sound 

 fruit. Farmers, in general, are very inattentive to 

 these points, but it is utterly impossible to make 

 good cider, unless they be attended to. 



" 2. The apples ought to be hand-picked, or 

 caught in a sheet, when the tree is shook. When 

 they fall on the ground, they become bruised, and 



