CIDER-MAKING. 281 



is the sign of inactive fermentation. At the first symp- 

 tom of singing, the clear liquor is racked off into an- 

 other cask, without disturbing the dregs. Some ciders 

 are more obstinate than others, so that, while some will 

 be effectually quieted by three or four of these rackings, 

 others may require upwards of twenty. A cold season 

 saves much trouble, as a longer interval then takes 

 place between the rackiugs. But on some occasions the 

 same liquor has been racked every day in succession for 

 fifteen or sixteen days. Of course considerable waste 

 attends this process, so that the cider is diminished per- 

 haps one third, or even one half, before the fermentation 

 has ceased. The dregs on each occasion are, however, 

 useful for many purposes. It is said that some cider- 

 makers are so watchful at this critical time, as to re- 

 main up every night for a period of six weeks, leaving 

 their attendant to do duty in the day-time. 



Stumming or matching the cask, is a plan of checking 

 fermentation by inserting at the bung-hole a lighted 

 rag dipped in sulphur, and fixed to the end of a wire. 

 A pailful of cider is left in the cask, and when the rag 

 has burnt out, the cask is shaken that the liquor may 

 be fully impregnated with the fumes of the sulphur. 

 The cask is then filled up with cider, and fermentation 

 receives a check, though perhaps only for a time. This 

 method is apt to give the liquor an unpleasant taint. 

 The fining of cider is performed by stirring into the 

 liquor the shells and whites of eggs beaten up, or a 

 quantity of isinglass. In some cases it is done by 

 filtering the whole of the cider through very large bags 

 of fine calico, which are suspended above the vat, and 

 are each made to end in a point, where a small quantity 

 of finely-powdered charcoal is placed. The cider, when 

 it begins to run, will be a little discoloured by the 

 charcoal, and these first runnings must be returned to 

 the bag, but afterwards the liquor will be perfectly 

 clear and bright, and may be put in the cask, and 

 bunged immediately. This appears to be one of the 



