102 ClDKti. 



dinary temperature of a common cellar in the latter 

 part of autumn, his cider is perfectly fermented, and 

 purified, so as to be in its best state for the table, with- 

 out the trouble of stumming his casks with brimstone, 

 and hazard of their bursting, or any necessity of rack- 

 ing off his liquor. 



16th. The quantity of spirit to be thus mixed with 

 cider, we conclude should be in some proportion to 

 the strength of the must. If that contains a good deal 

 of spirit, it will ferment quietly and quickly ; other- 

 wise, it will be turbulent, and must have vent, or it 

 will endanger the vessel which contains it, and soon 

 become flat and sour. The same thing will take 

 place with malt liquor. Ale, or strong beer, which 

 contains considerable alcohol, can be bottled without 

 difficulty ; but small beer, which has but little alco- 

 hol, is apt to burst the bottles. And in bottling ci- 

 der, a spoonful or two of brandy or other spirits mixed 

 with the cider in the bottles, will prevent that violent 

 effervesence, which might otherwise burst the bottles. 

 Some writers say, that sugar, honey, molasses, or oth- 

 er sweet substances, mixed with new cider, will 

 strengthen it, and prevent its fermenting to excess. 

 This is probable, for any sweet substance mixed with 

 a due quantity of water, or other mild liquid, will gen- 

 erate alcohol, and the latter will combine with the 

 fixed air, and thus put a stop to its turbulence. But, 

 doubtless, to fine cider with saccharine matter, would 

 require a longer time than with alcohol ; and we 

 doubt whether it would be so safe or so effectual to 

 use the former as the latter, in close vessels. 



17th. An English writer says, that an infusion of 

 hops is useful in cider, to give it a flavour, and an a- 

 greeable bitter. Another recommends grinding elder 

 berries with the fruit, which gives the cider a fine 

 colour as well as flavour. Rye whiskey is likewise 

 recommended as a good substitute for cider-spirit to 



