173 



through hair cloth or fine wire sieves, and 

 put it up, into clean, tight barrels, or hogs- 

 heads. These being filled full, and the bung 

 left out, are placed in a cool airy cellar, As 

 fast as the cider works over, replenish the bar- 

 rel. When it has done working or ferment- 



O 



ing, rack it off carefully into another bar- 

 rel. Let it have opportunity to work a sec- 

 ond time, if necessary, and then rack it off 

 again. It may now be put into bottles or tight 

 barrels, and be kept for use. Bottled cider 

 may be kept, and will improve for years, like 

 wine. Fill the bottles up to their necks, cork 

 them tightly, and lay them on their sides in 

 layers of sand, in a cool cellar. It is an ex- 

 cellent plan to seal them with wax. Cider is 

 generally made, with much less labor than we 

 have just described. Nine tenths of the cider 

 made in New England, is probably not rack- 

 ed off at all from the barrels in which it was 

 first put at the mill. Once racking, we sup- 

 pose, would generally answer for all ordinary 

 purposes. 



From sweet cider, molasses may be made, 

 by evaporation ; and from this molasses, sug- 

 ar may be produced. A barrel of cider, stand- 

 ing out doors in summer with the bung out, 

 11 



