AGRICULTURAL MUSEUJVt 159 



ON CIDER. 



Directions for making sweet, clear Cider, that shall re- 

 tain its fine fiavor, and keep good for a long time in 

 icasks, like wine. Maryland Republican. 



There are persons iri this country, who have for 

 years been in (he habit of making a particular fine rich 

 and svV6et Cider, which they sell from six to ten dollars 

 per barrel : the method of doing it they have endeavored 

 to keep a profound secret. 



The writer of this being acquainted with the art, is de- 

 sirous that all Cider makers may profit by it; and takes 

 this method to make it generally known 



It is of importance in making Cider that the mill, the 

 press, and all the materials be sweet and clean, and the 

 straw clean from must. To make good Cider, fruit 

 should be ripe (but notrotton) and when the apples are 

 ground, if the juice is left in the pumice 24 hours, the Ci- 

 der will be richer, softer, and higher coloured ; if fruit is 

 all of the same kind, it is generally thought that the Ci- 

 der will be better ; as the fermentation will certainly be 

 more regular, which is of importance. The gathering 

 and grinding of the apples, and pressing out the juice, is 

 a mere manual labor, performed with very liitle skill in 

 the operation : — but here the great art of making good 

 Cider commences; for as soon as the juice is pressed 

 out, nature begins to work a wonderful change in it. — 

 The juice of fruit, if left to itself, will undergo three 

 distinct fermentations, all of which change the quality 

 of this fluid. The first is the vinous ; the second the 

 acid, which makes it hard and prepares it for vinegar; 

 by the third it becomes putrid The first fermentation 

 is the only one the juice of apples should undergo to 

 make good Cider. It is this operation that separates the 

 filth from the juice, and leaves it a clear, sweet, vinous 

 liquor. To preserve it In this state is the great secret; 

 this is done by fumigating it with sulphur, which checks 

 any further fermentation, and preserves it in its fine vi- 

 nous state. It is to be wished that all cider makers 



