158 CIDER. 



torn, containing from five to twenty hogsheads. In 

 these vessels the heaviest lees subside, and the lighter 

 lees form a crust on the surface, which, when it be- 

 gins to crack and sink, gives notice of the time to 

 draw off and barrel the cider. This is the English 

 practice in general, but our farmers most usually dis- 

 pense with vats or vessels, merely for the purpose of 

 tontaining the must while fermenting. They put it 

 directly into the barrels or casks in which it is intend- 

 ed to remain, at least till racked off some time in the 

 winter or spring. It is then deposited in a cool cel- 

 lar, and the bungs are usually left out of the barrels 

 till the fermentation begins to subside. The bungs 

 are then driven in tight, leaving a small spiggot vent 

 a while longer if necessary, when at length the spig- 

 got hole is closed, and the vessel made perfectly air 

 tight. 



llth. There are three fermentations of which ci- 

 der is capable, viz. theiwioMs, which produces the al- 

 cohol that gives the liquor its stimulating and exhili- 

 rating qualities ; the acid, which turns the cider to 

 vinegar, andthepwJnd, which totally destroys its spir- 

 it and texture, and reduces it to a nauseous and poi- 

 sonous liquid. The principal object in making good 

 cider is to stop the working of the cider as soon as the 

 vinous fermentation is completed. There are several 

 modes by which this may be effected. The first mode 

 is, to have the vinous fermentation conducted in ves- 

 sels air tight, or as nearly so as possible ; thus pre- 

 venting the escape of carbonic acid or fixed air, which 

 gives it life, and causes its briskness. Cider cannot 

 become vinegar unless it can give out carbonic acid 

 gas, (fixed air) and receive oxygene gas, (vital air) 

 which is the principle of acidity, from the atmosphere. 

 If the fermentation proceeds slowly, especially in air 

 tight vessels, the liquor is impregnated with carbonic 

 acid which under different circumstances would make 



