360 COMPONENT PARTS OP CIDER ITS SUGAR. 



the malic acid, some extractive matter and gluten, 

 more or less sugar, and a certain quantity of water ; 

 the water being the largest proportion. The mo- 

 ment this compound is expressed, it is disposed to 

 go spontaneously, at almost every temperature above 

 the freezing point in this country, into the vinous 

 fermentation, which is, strictly, a chemical process in 

 which the sugar is decomposed, and alcohol formed 

 from it ; and at the same time, a large quantity of 

 carbonic acid gas is disengaged, while a considerable 

 portion usually remains in the liquor. That the 

 strength of the cider is in exact proportion to the 

 quantity of the sugar contained in it, when expressed 

 from the apples ; that if the sugar be in large quan- 

 tity, the cider, after having undergone the vinous 

 fermentation, will contain a large quantity of alcohol, 

 and be an intoxicating liquor ; if the sugar be in 

 small quantity, the cider may be indeed slightly in- 

 toxicating; but as the alcohol is not in sufficient 

 quantity to keep it, it will, soon after it is made, by 

 the slightest communication with the air, go into the 

 acetous fermentation, and become a poor vinegar, 

 as cider, if strong and exposed to the air, will become 

 a strong vinegar. The directions given above for 

 making cider are founded on these principles, and 

 have been for many years practically acted upon by 

 the writer ; upon them, therefore, the novice in the 

 making of cider may fully rely. 



Of the method of making artificial ciders, such as 

 we have spoken of as sold in bottles in London, we 

 do not think it necessary to speak ; and sure we 

 are, that any one who has made and drank cider 



