OF FRUIT TREES. 179 



sels from this as well as from every other culinary 

 process." (Mease.) 



The most valuable liquor to be obtained from 

 apples, unquestionably, is the cider wine made ac^ 

 cording to the following process. 



APPROVED METHOD OF MAKING WINE FROM CIDER. 



To one barrel of cider, when just from the press, 

 add half a pound of sugar to each gallon, and two 

 gallons of brandy, West India spirit, or cider bran- 

 dy. The cask must be lightly stopped, and filled 

 up every day, while fermenting, for four or five 

 days, and then stopped tight and put into a cool 

 cellar. In three or four months rack it off, and add 

 two gallons more of brandy to each barrel. Take 

 one quarter of a pound of burnt alum, six whites 

 of eggs, and one pint of clean sand, mixed together, 

 and put them into the barrel when racked, to cla- 

 rify. When racking, the liquor must be kept from 

 foaming, by letting it run down on a thin board ; 

 and when the cask is about half full, while rack- 

 ing, a match of sulphur must be burned in it, and 

 then the cask stopped close and shook, so that the 

 smoke may incorporate with the liquor. In one 

 year this will be equal to sherry wine, and in two, 

 equal to the best Madeira. Having made one cask 

 of this kind a few years since, it so far exceeded 

 my expectations, that I can with confidence and 

 pleasure recommend it to general notice, as a liquor 

 possessing the qualities of a sprightly, cordial wine, 

 the cheap produce ofpur own farms, and free from 

 any deleterious metallick impregnation. 



