82 



NEW ENGLAND FAIl.MEH, 



Oct. -2. lb-29. 



U^ 



a Hitve, (.<i.nio filtrate tliiougli u lio^'sliiii.l olclcaii j trciii. I\ il.lii and liar.-,!., I.y ex. .s- of reriiiLiilat on, j weatljer. After the first racking the casks »hc ^, 



ml, after the niuiinir i>t u leacli, umt l>lace a 

 hirge striiincr, or sheet, or table clolli over the 

 hogshead, to strain out tlic |>oiiiacc,) where it re- 

 iiiuiiis ahout two days, ateonling to the stale of 

 the weather, and the nature id' thi' a|i|iles, (the 

 longest when frosty, or cool weather,) till a thick 

 head or scum rises upon it Then I ilraw ofl' 

 It little into a glass to sec if it is tine, and us soon 

 ns i i-atch it so, I rack it off witluml delay into 

 open vats, or into hogsheads. II" ilie juice is 

 racked into vessels larger at top, than the hottotn, 

 anil I rack it off as soon as fine, 1 need not take 

 (ilf the head or scum, it will not mix with the ci- 

 der ; hut if the cask is sliaiglil, or I liave neglect- 

 ed to draw off until the cider hegins to hecoine 

 foul again, 1 find I ilo best to lake oil" the head 

 with a wooden skiniinor, and then draw off as 

 soon as possible. Whenever the brown head 

 begins to open in the middle, or elsewhere, and a 

 whiteness ai)pears at the opening, I am certain it 

 is time to begin to draw off; but 1 find from ex- 

 perience that the surest token is to observe its 

 state by what is drawn off in a glass, and this 

 method sliould be closely attended to. I have 

 drawn a glass of cider out of a vat at 8 o'clock, 

 foul — another at 10, fine, almost candle bright, 

 without any appearance of the head's opening, as 

 above observed : at 11, it was growing foul fast, 

 without high winds, or any extraordinary event 

 that I coiilil perceive to occasion it. If then 

 drawn off into open vessels, a fiesh head may 

 arise in 24 hours, then it may be racked into a 

 close hogshead, or other receiver, w here it w ill be- 

 gin to ferment after a day or two, according to cir- 

 einnstances : I then [lermit it to feriiii lit 3 or 4 

 days, (never exceeding a week, for the liaidest 

 fruit,) then I-fiimigate a clean, sweet hogshead, 

 with iiiatche.s of coarse cloth dipped in incited 

 brimstone, and rack off my cider into the cask as 

 quick as possible. If the fernientatioii still goes 

 on, I give it one more racking in this way, and 

 cover the bung with a tile, until I am sure the fer- 

 mentation has ceased : I then bung close for the 

 wiril>'r. Sometimes I liave had the fermentation 

 continue, and force ine to 5, C, 8, 10, or a dozen 

 successive rackings, after I begin to fumigate, and 

 yet the cider has proved good. Alany other modes 

 arc jiractised with good success; but wlienevcr 

 this method is attended to, I will answer tor its 

 doing well."' 



Ciller is, however, frecpieiiily mannfaclnrcd 



tlie addition of a small quantity of bruised wheal, I be kept bunged close, and further racking! ^ 

 or slices of tousled bread, or any other farinaceous avoided if possible, as every rocking reduces ^ 

 substance, will much diminish its disposition to | stiength, and niueh of the spirit escaiies with 

 become sour." I carbonic acid gas w hich is evolved in the ferm' 



All able essay " Oil the Manufadun of Cidtr,"\iy process. The oxygen of the alinospt 

 written by J. UvEt., Esip of Albany, and publish- ; besides increases the vinegar fermentation 





if these methods fail, resort may be had to 

 means of impeding the natural operation of 

 mucilage or vegetable leaven. This may be d 

 hv what is called slumminfr, that is, burning a 



cd in the N. E. Farmer, vol. v. p. 257, contains 

 the following valuable observations : — 



" riiious Fenncnlation. This is eommonly 

 called workiiif^. It commences at the temjiera- 



ture of .">9'3 Fall, and cannot be conducted in ' impregnated with sulphur, in the cask, in wl 

 safety when the heat is over 75 ', for a higher [ llic liquor is to be decanted, after it has been p 

 temperature induces a loo rapid fermeiiialion, by ly filled, and rolling it so as lo incorporate 

 which inncb of the spirit pas-ses off willi the dis- li'P'id with the gas ; or by putting a drachn 

 engaged carbonic acid gaS) and the acetous or two of sulphate of potash into each cask, wl 

 vinegar fermentation begins at 77'^ This will j will precipitate and render insoluble the reiim' 



kf' 



show the importance of conducting the vinous 

 fermentation under a proper temperature, which 

 is from 50 to 70° of Fab. * * » 



" The vinous fermentation commences and ter- 

 niinntes at different periods, according to the con- 

 dition and quality of the fruit, anil the state of 

 the weather. The juice of the unripe fruit, if the 

 weather be warm, will begin to ferment in a few 

 hours after it passes from the press, and seldom 

 stops at the vinous stage. Tlie juice of ripe fruit, 

 when the temperature is lower, does not begin to 

 ferment under a week or fortnight, or longer, often 



continues slowly through the winter, and when rior pear has taken a new name ; the Con.m 

 made from some of the finer cider apples, is not on Fruits of the Horticultural Society lia 



leaven. If the fruit is good and properly gr.n 

 and the cider racked from the fernientii 

 at a proper time, most or all of the snbsiqi 

 operations will be sujierseded." 



t'OK TUi; htv/ ENCL.\ND FAIIHEU. 



HARVARD (OR El'ARGNE) PEA II. 



This Pear has proved very fair and fine fi.iv 



this year ; some of them w eighing five — and s- 



six ounces each. The old trees have bon;c 



full, the young trees will do the same as they 



oiiie older, being then less vigorous. This si 



completed under six or nine months. Indeed, in 

 some cases the liquor does not become clear under 

 a year, and the sugar is not wholly decomposed 

 under two years : for the whole of the sugar is 

 seldom deeompo.sed during the first sensible fer- 

 mentation. Knight considers cider at two years 

 old as in the best state for bottling. For until the 

 sugar is decomposed, fermentation still goes on, 

 and the strength of the liquor increases. The 

 like insensible process goes on in wines, and when 

 it is completed, the wines are said to be ripe, and 

 are at their highest state of perfection. (See .If 

 Culloch.) Temperature being the same, I think 

 it may be assumed as a rule, that fermentation 

 will be rapid and short, in an inverse ratio to the 

 proportion which the saccharine matter bears to 

 the mucilage and water: and lliat the vinous 

 liquor will be rich, high flavored, and durable, in 

 proportion as the sugar and astringency jircpon- 

 derate in the must. 



'^ Pncuutions to prevent acelous fermentation. — 



without the trouble and expense of racking off. These are, supposing the previous contingenc 



Loudon says " in making eider fur the comnioii 



use of the farm bouse, few of the foregoing rules 



are attended lo. The flavor of the liquor is here 



a secondary consideration with the farmer, whose 



first object must be to olilain a large quantity at a 



amull expense. The apples are usually ground 



as soon as they become moderately ripe ; and llio 



juice is either racked offal once, as soon as it be- 



comes bright, or more frequently conveyed from 



the press immi.'diately to the cellar. A violent 



ferini'iitation soon eommences, and eonliniies till 



nearly the whole of the .saccharine partis deeoln- 



posed. The casks are filled up and stoppeil early 



in llio Biicceeiliiig spring, and no farther nlleiition 



is |>aiil or reqnin-d. The liqimr thus prepared, 



iiiiiy be kept liDin two tu live or six ye'irs in the 



cask, according to its slrengih. It is generi>lly 



har>h and rough, lint rarely aeetous ; anil in this 



stale it is usually suppo.sed to lie p'l ferred by the 



farmers and peiisuntry. Wli.'n it li:;s heeomc ex- 



to have been favorable, a carefiil separation of 

 the vinous liquor from the froth and lees, — a coi 

 teni|ieratiire, — racking and fining, — and artiliei; 

 means to destroy the fermenting quality of tli 

 remaining mucilage. 



" I have already suggested the importance of 

 drawing off the liquor from the seuin and sedi- 

 ment, at the teriniiialion of tlio vinous fermenta- 

 lion. This period may be known by the erneking 

 of the froth in an open cask, or, if in a close one, 

 by the upplicaliun of the iio.se or ear to the bung 

 hole. If the fi'rnienlatinii has not ceased, u 

 hissing will be app.irent, iind the gns given off will 

 give a |iungeiit sensation to the nose. If the 

 liquor is not siidieieiiily eh-ar, or indications ap- 

 pear of the acettiiis fermentation having coiii- 

 nienced, the cider should be racked into clean, 

 strong cnsks, and fined with isinglass, eggs, or 

 skimmed milk ""his operation may be repented 

 if necessary ; but it should be perfienieil in cold 



veil it the name of Harvard Pear, afier 

 founder of Harvard University, it being satisf; 

 rily established lo them that it isawildir 

 Cambridge, Ma.«s. besides the iiniiropriety oi 

 bearing so many names, viz. in Cambridge, 

 ?«iigar pear — in Dostoti, Epargne or L'Epargi 

 and in some catalogues, Bnslon Epargne. 

 Robert Ma.nm.ng, of Salem, Mass, has had a 

 of the true French Epargne, growing in his 

 garden and nursery, which was among the sj 

 mens of his bearing trees imported from Fr.i 

 the character of which is entirely differcM— 

 branches of the Harvard growing upright liki 

 Lombardy Poplar and bos thorns; whereas I 

 of the true French Epargne grow weeping, 

 the Jargonelle pear tree — the fruit also, is iici 

 so large, nor so fine in qmdity, as the llarx 

 which is one of* our best jicars for the sea 

 (September 1st,) and many rank it second on 

 the Seckle, than which it is larger. It is a 

 slant and full bearer when the tree has age 

 rapid growth preventing its bearing for foi 

 five years, which is a good peculiarity. Its 

 cellent qualities make it deserving of a rccomnii 

 atiiin to oil r nurseries and the public, as a 

 superior pear. It may be aildeil thai it is in i 

 favor with the market-men, selling at I to 5 

 lurs per bushel. S. 1 



Uorcliester, Sept. 5, 1829. 



roil Tim N'KU' E.NG1.AIID rARUEII. 



CIIFKRY TREES. 



Ma Ri;ssF.i.i I think it a duty to the pi 



again to a|iprise them that the fall is the pr< 

 season t'oi transplanting Chrrni trees, and that 

 one third the proportion of any given number 

 succeed by spring plaining, ns will be liumi 

 prosper by autumnal transplnntation. — Of ^o m 

 consequence did I deem my repeated pnul 

 ihc above fiicis, iil un alilecedcnt peried, 

 more than 25 years ago, I staled the same 1 1 

 in mv annual adverlisemciii>. 



