46 On Cyder making. 



whereas the crab when crushed in the mill, no matter 

 how fine, the particles of the pulp adhere together, and 

 are separated from the juice, without intermixing with 

 it, so that whea pressed, the liqaor flows from the 

 pumice as water from a sponge, and to take off those 

 small particles of apple that may have escaped through 

 the straw, or the crevices of the frame, it can be strain- 

 ed through flannel, which cannot be done with any- 

 other kind of cyder : until, therefore, some other spe- 

 cies of apple shall be discovered, possessing that spon- 

 gy quality, or some other yet unknown, which shall 

 occasion a preference, the Virginia crab will remain 

 superior, for making good cyder, to all other kinds of 

 apples. As to the strength, I have not the means neces- 

 sary to ascertain it, and as to the quality, that has been 

 described in the preceding part of this answer. 



Qiiery 1th, Is it injurious to mix several species 

 and grind them together, if so, the effect ? 



Answer. I am of opinion that no ill effects can arise 

 from mixing and grinding together, several species of 

 equal ripeness ; but mixing and grinding together un- 

 ripe fruit with that which is ripe, would induce the 

 acetous fermentation and of course prove injurious. 



Query Sth. Do you put the juice to ferment in 

 large vessels, before it is drawn oft' into barrels, and 

 expose it to the air, till the fermentation ceases ? 



Answer, We put the juice to ferment into the 

 largest vessels we can get, in which it remains un- 

 til the fermentation ceases : it is then drawn off* from 

 the lees, the cask well cleansed, and then replaced 

 in the same or similar sized vessels, till it is again 

 completely settled, when it is again drawn off* into simi- 



