CID 



CID 



85 



12 to 24 hours according to the 

 heat of the weather, the cider will 

 be the richer, softer, and higher 

 coloured. The fruit should be all 

 of one kind, as the fermentafion 

 will be more regular. The juice 

 of the fruit as it comes from the 

 press should be placed in open 

 headed casks or vats ; in this situ- 

 ation, it is likely to undergo a pro- 

 per fermentation, and the person 

 attending may with great correct- 

 ness ascertain when the first fer- 

 mentation ceases ; this is of great 

 importance, and must be particu- 

 larly attended to. The fermenta- 

 tion is attended with a hissing noise, 

 bubbles rising to the surface, and 

 its forming a soft spungy crust over 

 the surface of the liquor. When 

 this crust begins to crack, and a 

 white froth appears in the cracks 

 level with the surface of the head, 

 the fermentation is about stopping. 

 At this time the liquor is in the fine 

 genuine clear state, and must be 

 drawn off immediately into clean 

 casks ; and this is the time to fu- 

 migate it with sulphur. To do 

 this, take a strip of canvas, or rag, 

 about two inches broad, and twelve 

 inches long — dip this into melted 

 sulphur, and when a few pails of 

 worked cider are put into the cask, 

 set this match on fire, and hold it 

 in the cask till it is consumed,then 

 bung the cask, and shake it that 

 the liquor may incorporate with, 

 and retain the fumes ; after this 

 fill the cask and bung it up. 



When the apples are gathered, 

 they should be put for some time 

 in piles, and sorted before they 

 are pressed. The first runnings of 

 the press should be kept separate, 



being of a superior quality of cider. 

 When cider is moved it must be 

 racked off into other casks, that 

 the lees may not mix with the ci- 

 der. The later apples hang on the 

 trees, the more spirit the cidti will 

 contain. 



When casks have a sour smell, 

 put in about a pint of uislacked 

 lime for a barrel of common size, 

 and pour in three or four gallons 

 of hot water; shake it well, giving 

 it vent ; lei it stund till cool, and 

 then rinse with cold water. Re- 

 peat the operation till the cask 

 smells perfectly sweet. Wood 

 ashes might perhaps answer as a 

 substitute for lime. 



Thejuice of fruit will undergo 

 three fermentations, the vinous, the 

 acid, and the putrid. The first 

 fermentation is the only one which 

 cider should undergo. To preserve 

 it in this state, as soon as the first 

 fermentation ceases, which may be 

 known by the liquor ceasing to 

 throw up little bubbles to the top, 

 draw oft* and fumigate the liquor 

 with sulphur as before directed. — 

 After this you may further improve 

 it by adding a gallon of French 

 brandy to each barrel. 



If the cider should require fur- 

 ther clarifying, it may be perform- 

 ed with eggs, skim milk, molasses, 

 or isinglass. 



Mr. Joseph Cooper, of New- 

 Jersey, published an article in the 

 True American, relative to fining 

 cider, by which it appears that the 

 jelly made from bullock's feet will 

 answer the purpose. It should be 

 warmed, and mixed with a little of 

 the cider intended to he fined, then 

 strained, and when cold put into 



