THE FiVRMERS' REGISTER. 



55 



talcing place ; the number of schemes which have i 

 been suggested to prevent which, showing that il j 

 id the most imporlanl point lo Le aiiendtd lo in j 

 the manufaciure of good cider. 1 am ol opinion ! 

 that the 100 gallon cask is much better ihan j 

 larger, and that the liquor is not only more easily i 

 managed, but n)ore hkeiy to be good ; it may bo ! 

 that cider in large casks becomes siionger, but iioi j 

 60 Irequenily rich, as in singe hogshuads. Al- i 

 though it may not be ap|)areni, lermentuiion ! 

 commences as soon as the juice is txi)resseil Iroin ! 

 the Iruit ; and the sooner Uie cask is fided and 

 allowed to remain quiet, the more regui-ir and 

 certain will be the process. What should we 

 think ol a brewer who, whilst his beer was work- 

 ing, brewed anoiher quantity, and added ilie raw 

 wort lo the first '? Yet ihis is constanily dune in 

 fiding a large cask with cider ; or even worse, lor 

 the apple juice is added cold, whereas the wort 

 might be mixed wiih the beer whilst warm, ii 

 would be greatly beller to kee|) the iKjiior in open 

 tubs till enough be obtained to (ill the cask, and 

 then put il together at once. Ill miy be allowed 

 to suggest an expehmeni, there is one use to 

 which I should be very glad to see a large cask 

 applied ; that is, to fi I it partly with fresh must, 

 and the remainder with boiling water ; ihe proba- 

 ble result would be a very pleasant and useiul 

 liquor. Tempera'ure has much to do with ler- 

 mentation, and it would be of advantage to have 

 two cellars, one much colder than the other. 11 

 the liquor, upon pitching fine, were racked into a 

 clean cask, and put into a cold cellar, there would 

 be much less risk ol' its*lermenling again. I 

 should recommend no other liqior to be added to 

 it ; but in order to prevent ullage, ihat it should be 

 racked into a smaller cask ; the less air ad mil led 

 the better, and il'ihe cask be sound and iron bound, 

 it may be better to close it altogether at this time. 

 The application of cold will check lermenlation 

 immediately. I have seen liquor in a state o/ 

 Jroih, boiling out ol a large j ir, suddenly reduced 

 to a state olq'iiescence by pumping upon the side 

 ot' the jar. This fact induced me to cause an ex- 

 periment to be tried atGayion during a very bad 

 season for cider making, the weather being very 

 warm: a cask of juice was rolled irom the mill 

 into a biook of cold water, and sunk by stones 

 attached to it ; it remained in that position li:l 

 nearly Christmas, and was so much better than 

 any other made there that year, that Mr. New- 

 man obtained double the price for that hogshead 

 he did lor any of the rest. Perlect stillness is 

 very desirable, as motion is found to excite the 

 acetous fermentation. A bottle of wine, attached 

 to the sail of a windmill in motion was, after three 

 days, converted into vinegar, although closely 

 corked. When a second fermentation does take 

 place in cider, there is very little hope of its being 

 rich and good. In such case 1 should recommend 

 its being drawn out into tubs, exposed to the cold 

 as much as possible, and after being thus flattened 

 put back into the cask, at the same time well stir- 

 ring up the whites of fifieen or twenty eggs pre- 

 viously mixed up with a portion of the liquor ; if 

 this succeed in fining it, which probably it will, it 

 may then be racked into a clean cask, and closed 

 as much as possible from the air. Ii is probable 

 that a great deal of mischief is caused by some 

 principle of fermentation remaining in the cask ; 

 this might be prevented by well scalding before 



the casks are fi led ; or what I think would be 

 better, by washing out the casks with clear lime 

 water : — out; large piece of lime put into a hogs- 

 head of water, and allowed to settle, would an- 

 swer the purpose. Some brimstone matches 

 burned in the cask would have a great tendency 

 to prevent lernientation. I shall not say much 

 Ujwn the mode of crushing the apples and press- 

 ing out the juice, having liad su little practical 

 experience, but I hive always thought that if the 

 Iruli were crushed between wooden rollers, and 

 allowed to drain before being put under ilie stone, 

 that the proress would be much expedited, as the 

 apples sometimes roll belbre the stone a long time 

 before they are broken. In Ireland they use a 

 press lormed by a lever, v/hicli might be made at 

 le*s expense than with a screw, and be more 

 (juickly worked : it is impossible tlie pressure can 

 be too light at first, and it should be increased 

 gradually as the liquor runs hoin the must. Two 

 sets of bags, allowiiiijf one to drain fir si;me time 

 without pressure, would tie an undoubted advan- 

 tage. Kdward Pkichaed. 

 Ross. 



MAKING DIPPED CAKDLKS. 



From Ihe Journal of Commerce. 



The season of the year has arrived for fiamilies in 

 the country to make up their supply of candles lor 

 the year, and as much trouble and extra labor is 

 occasioned by want of skill, I will, in order to 

 enable peo[)le to obviate this, give some brief di- 

 rections lor dipping candles. 



The tallow, when melted, should be ladled info 

 a wooden vessel of convenient width and depth, 

 which has been previously heated by filling it 

 with boiling waier for an hour or more. Fill the 

 vessel within an inch of (he top with melted tal- 

 low, and keep it that height by adding hot tallow 

 or hot water. By this means the candles will be 

 kept of a full size at the top, and not taper off to 

 a point, as is olten seen with country candles. 



The tallow, when used (or dipprrig candles, 

 should not be loo hot. A temperature that will 

 allow the finger to be dipped in without burning, 

 is sufficiently hot, and at this lemperalure the 

 candles will take on the tallow very last. The 

 wicks should be lowered into the melted tallow 

 gradually, and should he lilted out of the tallow 

 so slowly that when the bottom of the candles 

 are clear from the surface of the melted tallow, no 

 lallow will run of! them. When the candles are 

 raised quick out of the melted tallow, the tallow 

 will run of!' the candles in a stream, whereas if 

 the candles are raised out slowly, not a particle of 

 tallow will (all from the candles. A \q\\ trials 

 will satisly any person in this matter. If the 

 tallow is boiling hot, the wick will not take on 

 the tallow to any considerable extent. When 

 candles are raised out of the tallow rapidly, the 

 candles will be large at the bottom, and the tallow 

 will extend below the wick, so that when burnt 

 in the candlestick a piece of the candle will have 

 no wick in it ; and therelbre, lor burning, will be 

 useless. Where persons have no suitable wooden 

 vessel, an iron vessel will answer lor a dipping 

 vessel. When tallow has been thoroughly melt- 

 ed over the fire, should it be dirty or impure, 

 throw into it, while hot, a small quantity of finely 



