CIDER. 157 



communicates it as soon as any liquor. The pomace 

 should be laid on the press in clean straw, without us- 

 ing any water. 



7th. The riner apples are ground, the more cider 

 they will yield. If the mill is well fitted, it crushes 

 the seed, and gives a peculiar and pleasant aromatick 

 bitter to the must, which becomes the more percepti- 

 ble as the cider acquires age. 



8th. The trough to hold the pomace should be 

 large enough to contain a whole cheese at once. The 

 pomace may stand from six to twenty-fonr hours, ac- 

 cording as you wish to give a higher or paler color to 

 your cider. But it should be stirred frequently, if 

 the weather is warm, to prevent fermentation. Jo- 

 seph Cooper, Esq. of New-Jersey, says, the longer a 

 cheese lies after having been ground, before pressing, 

 the better for the cider, provided it escapes fermenta- 

 tion before the pressing is completed. 



9th. The first running from the press, if you would 

 have your cider of the first quality, should be put by 

 itself. Some have gone so far, as to keep separate 

 that which is obtained without pressing. An English 

 farmer says, "as fast as the fruit is ground (I need not 

 say 1 use the ripest first) the pulp is put into the 

 cheese ; at the bottom of the vat is a tap, through which 

 a considerable quantity of vinous juice will run without 

 pressing. This is the best cider, and 1 barrel it sepa- 

 rately." The Farmers' Assistant, however, says, "the 

 first and last running of a cheese should be put by it- 

 self, as it is not so good as the rest." 



10th. When the pressing ofthe apples is finished, 

 the most carefal makers of cider strain it through a 

 hair sieve or coarse cloth, or sand, to separate it from 

 the coarsest dregs. It must then be left to itself, till 

 it has gone through the necessary fermentation; for 

 this purpose some put it into hogsheads, and others 

 into great tubs or vats, wide at top and narrow atj)ot- 

 *14 



