OF FRUIT TREES. 153 



as it frequently happens that they remain for some 

 hours before pressing : the apples are apt to com- 

 municate a bad taste to the liquor from the bruis- 

 ed part. 



" 3. After having sweated, and before being 

 ground, the apples should be wiped, in order to 

 remove a clammy moisture which covers them, 

 arid which, if permitted to remain, would impove- 

 rish the cider. 



" 4. The practice above noted, to press the 

 pumice in hair-cloths, is certainly much preferable 

 to the common American custom of enclosing it in 

 bands of straw; because the straw, when heated 

 in the mow or sack, gives the cider a bad taste. 



" 5. After the cider has run from the press, it 

 has been directed to strain it through hair sieves 

 into a large open vat, which wiH contain a whole 

 making, or as much as can be pressed in one day. 

 When the cider has remained in this vat a day, or 

 sometimes less, according to the ripeness of the 

 fruit of which it has been made, and state of the 

 weather, the pumice, or grosser parts of the pulp, 

 will rise to the top, and in a few hours, or after a 

 day or two at furthest, will grow very thick, and 

 when little white bubbles break through it, draw 

 it otf through a cock or faucet hole, within three 

 inches from the bottom, and the lees may quietly 

 remain behind. This operation is of great impor- 

 tance, as the sinking of the feculent matter would 

 greatly injure the liquor. 



" 6. On drawing off the cider from the vat, it 

 must be tunned into clean casks, and closely watch- 

 ed, to prevent the fermentation ; when, therefore, 

 white bubbles, as mentioned above, are perceived 

 at the bung-hole, rack it again immediately ; after 

 which it will probably not ferment until March, 

 when it must be racked off as before, and, if pos- 

 sible, in clear weather. 

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