li>6 



most pleasing to the palate; or as the complete Farmers' 5 

 Dictionary says, the fruit should be ground when it is 

 in the greatest perfection for eating." 



3d. The apples should be spread on a floor, under 

 cover, and protected from the weather for the purpose 

 of sweating. When the weather is dry and warm, 

 they should be permitted to remain in this situation 

 four or five days ; but if the weather is wet and cool, 

 they should lie a day or two longer.* They should 

 then be picked over, wiped, and dried in the sun, and 

 those which are rotten, or otherwise detective thrown 

 away. 



4th. Apples which drop early, commonly called 

 wind falls, or those which are not ripe, or of inferiour 

 quality, may be made into an inferiour kind of cider, 

 which is sometimes submitted to the still, by which, 

 cider spirit is obtained for mixing with store cider and 

 other purposes. 



5th. The cooler the weather in which your cider 

 is made, provided it does not freeze your fingers nor 

 your pumice, the better ; and it is recommended to 

 choose a time when the wind is from the west or 

 north. Cider, intended for spring and summer use, 

 should be made the latter part of October, or still later, 

 if the season will permit. 



6th. The cider-mills, press, grinding mill, trough, 

 and other implements should be perfectly sweet and 

 clean. Some farmers tell us that cider will work it- 

 self clear, and therefore, a little want of cleanliness in 

 making it, does no harm. But the truth is, that cider 

 receives offensive, unpleasant, or unhealthy taint, and 



*Willich*s Domestick Encyclopedia says, '/The duration of 

 the time of sweating- may be determined by the flavour of the 

 fruit, as different kinds require various lengths of time from 8 

 or 10 days to six weeks. The harsher and more crude tlie ap- 

 ples are, the long-er it is necessary that they should remain in a 

 sweating- state." 



