OF FRUIT TREES, 100 



a A second and more common mode is, after bar- 

 relling it and letting it stand about a fortnight, to 

 draw it off into fresh casks. To this second rack- 

 ing others add a third in March. Others, especial- 

 ly the Devonshire people, (whose habits and usages 

 much resemble ours,) look upon a thorough fermen- 

 tation as the great secret to have their cider light, 

 fine and free from dregs, and accordingly they do 

 more. At first barrelling they leave a space to re- 

 ceive a fresh pailful from the press. This produ- 

 ces a new fermentation, and is often kept up by 

 fresh cider for a fortnight. A month after this they 

 rack their cider into new casks, and in two months 

 more they rack it again, and if it still frets, they 

 often repeat it a third and fourth time. 



" Such are the various practices in England, and 

 the authors of this dictionary on the whole advise 

 to the racking of cider. Weak cider cannot bear 

 more than one or two rackings. Strong cider will 

 stand several, and grow mellower for them. Above 

 all, great pains must be taken to prevent fermenta- 

 tion after the liquor has become fine ; this can only 

 be done by racking. Generally the cider which is 

 longest in refining is the strongest and most lasting. 



" Another more sensible writer in the same work 

 observes, ' that the ground apples or pumice ought 

 to remain at least twelve hours before it is pressed 

 at all. With respect to the temperature of the 

 air in which cider should be kept while fermenting, 

 or to make it ferment, he remarks that farmers 

 have no thermometers. Some more obvious rules 

 must be applied. They should not be exposed to 

 frost. In the beginning, however, they cannot be 

 kept too cool, short of frost. Hence the time when 

 fermentation will commence is uncertain. Some- 

 times not till after a week, or even a month, in cold 

 weather. Agitation in a carriage will, however, 

 speedily bring on fermentation. 

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