160 G1DER. 



der, could be conducted in closed vessels, according 

 to Dr. Darwin's theory, as given in paragraph 1 1 , the 

 products of such fermentation, which are alcohol and 

 carbonic acid gas, would be preserved, become incor- 

 porated with the liquor, and cause it to be rich and 

 lively, without being harsh and heady. By exposing 

 new cider in open vessels till the acetous fermentation 

 has produced its results, the carbonic acid gas is ex- 

 pelled, but a part of the alcohol is retained. Hence, 

 vinegar will intoxicate,' if drank in sufficient quantity. 

 But the carbonic acid gas retained in cider, properly 

 manufactured, exhilirates, without inebriating ; stimu- 

 lates and enlivens, instead of operating like an opiate, 

 and causing those who drink it to become at once 

 wild and stupid. It is the want of understanding these 

 principles which lead so many would-be philosophical 

 geniuses to doctor off their cider, and punish them- 

 selves by drinking the dead liquor. They rack and 

 rack, fine and superfine their cider, till it becomes as 

 vapid as dish-water and as sour as lemon juice, or a 

 something which tastes like a compound of both those 

 articles. It is much better to proceed according to a 

 ooinmon practice of New-England cider making, viz. 

 Take the must or new cider directly from the Dress. 

 Strain it through straw or a coarse sieve into clean 

 and sweet casks ; give it no more vent during fermen- 

 tation than is necessary to prevent the bursting of the 

 vessels, and not draw off till it is drawn for use. It is 

 necessary, however, during the fermentation, to keep 

 the casks full, that the matter which rises may be 

 thrown out of the vessel. 



14th. It was well observed by Mr. Winkley, in his 

 communication respecting the mode of making cider, 

 adopted by the religious society called Shakers, that 

 "the slower cider is in fermenting, the better it will 

 be." The reasons are these if cider ferments slow- 

 ly, it generally stops working at the end of the vinous 



