155 



of each, in tnelted sulphur to the extent of one 

 inch : prepare a long tapering bung, so that between 

 the two ends, it will fit any hole ; to the small end of 

 this bung, drive in a wire with a hooked end, to hold, 

 the match. The match being lighted, let it be sus- 

 pended from the bung of a cask in which there are a 

 few gallons of cider, until it is burnt out ; and, if nec- 

 essary, a second match may be burnt. The cask must 

 remain stopped for an hour or more, and then rolled 

 to and fro, to incorporate the fumes with the cider, 

 after which, the cask may be filled up with cider for 

 use. 



From the Farmers* and Gardeners' Remembrancer. 



1st. The first step towards making good cider, is 

 to procure good fruit. This fruit should be all of one 

 kind, or the juice of each kind should be piessed and 

 preserved by itself. The complete Farmer's Diction- 

 ary, says, "The worse the apple is for the table, the 

 better it is in general for cider. The more red the 

 apple is in its rind, the fitter it is for cider, that is to 

 say, if it is at all fit : for I have seen an apple of a 

 very deep red, which was worth nothing for that pur- 

 pose. A sweet apple, with a tough rind, will alwaytf 

 yield a good vinous liquor. The more yellow the 

 flesh of the fruit, the better and finer coloured the ci- 

 der will be. 



2d. The apples which are intended to make cideir 

 of the beat quality, should be perfectly sound, ripe, 

 and clean. None should be ground together, but such 

 as are of about an equal degree of ripeness. They 

 should not be allowed to remain in a heap till the life 

 or spirit of their juices is lost, and they become insip- 

 id and mealy ; and as a general rule, they may be said 

 to be in the best state for making into cider, when 

 they are of that degree of ripeness which makes thent 



