CIDER, 151 



bioned by the fermentation: but in late made cidei 

 there is seldom a necessity of racking in less than 

 eight or ten days ; at which time there will be a con- 

 siderable quantity of lees fallen to the bottom of the 

 cask, from which the cider should now be removed. 



" If the air in the cellar be fallen to forty-six de- 

 grees, or below, you may place the cider in it, leav- 

 ing, however, the windows and doors open in the 

 night, until the air becomes as low as forty degrees, 

 (the heat, in my judgment, best for cider during the 

 winter, provided it could be had without artificial 

 heat, which is too difficult to manage, to be applied 

 in cellars.) 



" The earlier made cider, checked in its fermenta- 

 tion by water from time to time, becomes soon fine, 

 and is a very pleasant drink. That made later, and 

 checked in the same manner, with the proportion of 

 one fourth water, is soonest fine, and, during the win^- 

 ter, is not inferiour to the best cider unmixed. 



" During the whole time of fermentation the casks 

 must be kept full, so that the yeast, pulp gas, or what- 

 ever you please to call that matter which rises in 

 fermentation, may be thrown out of the cask, and 

 not return into the liquor: for if it does, it operates 

 as yeast, renews the fermentation, and will destroy 

 the cider. 



" In about five weeks after the first racking, it 

 should be again racked, taking care to draw off none 

 of the lees. The bung may be left out a month longer 

 without any ill consequence, or at most laid lightly 

 on the bung-hole, when it may be proper, if the fer- 

 mentation is ended, to bung it down ; in a few weeks 

 it will be fine spontaneously, provided the fermenta- 

 tion has been well conducted. If any part of the 

 process has been injudicious, or unavoidably wrong, 

 and the cider be not fine by the 20th or 25th of Feb- 

 ruary it should be forced with isinglass. But let me 



