,176' CULTURE AND MANAGEMENT 



"Third rule. The pumice should be suffered to 

 stand from six to twenty-four hours, according as 

 you may wish to give a higher or paler colour to 

 your cider. But in our climate, if the weather is 

 not, it should be turned frequently, to prevent fer- 

 mentation. 



"Fourth rule. The first runnings of the press 

 should be kept separate, being a superiour quality 

 of cider. 



" This, it is believed, is seldom attended to. Bar- 

 rels warranted of this sort ought to fetch, and after 

 a short time, would fetch a greater price. 



" Fifth rule. Where the farmer is rich and fore- 

 handed, it is advisable to have a vat made near the 

 press, which will contain from eight to twenty bar- 

 rels. This may be made either square or round. 

 Into this vat the cider, as it is made, should be turn- 

 ed, and suffered to work off in the open air. This 

 will save much future trouble. There should be a 

 eock, or tap and faucet, near the bottom, to draw off 

 the cider when the scum or crust is perfectly form- 

 ed. 



" But lastly. If farmers will not go to this ex- 

 pense, they should leave their barrels not full by a 

 gallon or two, and as they work off, they should fill 

 them up, and after they have done working, rack 

 them into other casks. This should always be 

 done before they are sent to market, or put into 

 the place where they are to remain. Removing 

 them before they are worked produces an agitation 

 often fatal to the cider. 



"Such is the invariable practice as to wine. 

 There is no difference between the two liquors, ex- 

 cept the fruit from which they are made. They 

 undergo the same process of fermentation. Wine, 

 if neglected as we do our cider, would be an acid 

 and vile liquor. 



" If these ideas shall contribute to give informa- 

 tion to those who have not books at command, I 

 shall be happy." . 



