CIDER. 



iaking care to draw it off before a thaw comes on 

 If cider be imperfectly fermented, the spring produces 

 fermentation anew, and it will destroy itself, unless 

 preserved by distilled spirits, or by brimstone, which 

 last is too offensive to be used." Mr. Cooper, of New 

 Jersey, says, that he finds advantage from burning a 

 match of sulphur, suspended in the cask by a wire, 

 after putting in two or three buckets of cider. To 

 prevent a succeeding fermentation, put in a handful 

 of powdered clay ; and to preserve it, add one quart 

 of apple brandy to each barrel. It is said, that if ci- 

 der become somewhat tart, about half a peck of good 

 wheat, boiled and hulled in a manner similar to rice, 

 may be put into each hogshead (or one quart to a 

 barrel,) which will effectually restore it ; and also 

 contribute to preserve it when drawn out of one 

 cask into another." Dom. Ency. 



The following method is recommended for trial. 

 "On the evening of the day your cider is made, place 

 it in your cellar. Take one quarter of a pound of 

 isinglass for a hogshead, or two ounces for a barrel, 

 and put it into t^o quarts of cider: let it simmer and 

 dissolve over the fire. Then put it into your cider, 

 well secured from air except a small vent hole, and 

 your cider will be perfectly clear, and remain sweet and 



fwdfor years" This process from the New England 

 armer (vol. 2, page 121) merits consideration, and 

 the following facts may serve to assist in the expla- 

 nation of the nature of the process. It is ascertained 

 by chemists, that gluten or jelly in must is essential 

 to fermentation, ; and the gluten from the isinglass- 

 in this process, uniting with the acid from the fruit, 

 produces the desired effect in promoting the vinous 

 fermentation, and rendering the liquor perfectly clea? 

 and pure. 





