172 CULTURE AND MANAGEMENT 



state ; and if neglected, the putrid state will en- 

 sue. 



"* The object then is, to bring on the vinous state, 

 and to preserve the liquor in that condition. 



"'The first effect of vinous fermentation is to in- 

 crease the strength of the liquor, furnishing it with 

 an intoxicating quality, which it did not before pos- 

 sess, and changing its medical properties. Another 

 effect is, to lessen or destroy the sweetness of the 

 liquor ; some prefer rough, and some sweet liquors. 



" ' To produce rough liquors, choose austere and 

 sour fruits. To produce sweet ones, choose sweet 

 and luscious fruits, and check the fermentation by 

 racking. The effect of racking is, to prevent the 

 progress of fermentation. Filtering a liquor, drop 

 by drop, is found to destroy fermentation. 



" ' Much is added by this author, on the subject of 

 amending cider which is bad or weak, but as this 

 more properly belongs to the retailer of cider than 

 to the farmer, we shall at present omit it.' (Mar- 

 shall's Rural Economy abridged.) 



" Such are the general practices prevalent in the 

 cider counties of Great Britain. The effect, every 

 man who has been in that country knows, is the 

 production of a much finer, more vinous and fine 

 flavoured liquor than we usually have, not better 

 than we can, and than many persons do produce. 

 That this practice, to us apparently elaborate and 

 expensive, is adopted in other countries, where the 

 farmer has less inducement from prices than in Great 

 Britain or America, will appear from the following 

 extracts from the ' Abbe Hosier's complete course 

 of agriculture in France,' 



"' Every one has his own mode of making cider,' 

 says this author, ' and every one boasts of it as the 

 best. But they are all reduced to the following 

 conditions : that is, they all agree in these opinions : 



" 4 1. To grind the apples most thoroughly. 



