ORCHARDS. 485 



fix an acid that can hardly be removed; and if long continued, 

 dries on the staves so hard as to require much labour in scrub- 

 bing it off; in this case it should be whitewashed with lime 

 (which is done by putting about one pint of unslaked lime into 

 a barrel of common size, to which pour three or four gallons of 

 boiling water; shake it well, giving it vent; let it stand till 

 cool, and rinse with cold water. If it still retains the sour 

 smell, let the operation be repeated.) 



When it is rinsed perfectly clean with cold water, pour into 

 a hogshead at least six gallons of boiling water. Roll and 

 shake the water to every part of the cask, so as to heat it on 

 all sides. Then pour out the water and lay your cask exactly 

 bung hole downwards, the water running clear and entirely 

 off; the heat in the cask will dry it perfectly. In this state 

 bung it up as carefully as if filled with your choicest liquors, 

 and it will remain perfectly sweet and fit for use in the follow- 

 ing season. 



// is best, however, to inspect each cask before you Jill it. 

 This is done by fixing a candle to a wire three feet long, and 

 letting down the candle through the bung hole into the cask; 

 you can then see every part of the inside as distinctly as the 

 outside. If they are clean (and tight) it is not best to rinse 

 them with water. It may appear singular to you that so much 

 is said on a case that is plain to everyone; but believe me, you 

 may take ten times the trouble in another way, and not effectu- 

 ally cleanse your vessels; and unless they are perfectly sweet, 

 it is impossible to have good cider. 



The must or juice of the apple being obtained, the first ob- 

 ject is to clear it of pumace; the second, to produce a fermen- 

 tation to your palate and purpose. 



To char the liquor of pumace, most farmers do nothing 

 more than strain it through straw. It ought to be strained 

 through a hair sieve, or run through sand. The mischief of 

 pumace left in the liquor is, that it produces an excessive fer- 

 mentation, by which more cider is injured than in any other 

 way. 



Another way to free the liquor of pumace, practised by some 

 of our best farmers and much recommended, is putting the 

 liquor into large open vessels or vats, with a tap and faucet 

 near the bottom, by which to draw it off. Hogsheads, where 

 they can be had, with one head out, will answer the purpose. 

 In these open vessels it is to stand till the first appearance of 

 fermentation, which may be sixty hours; or it will be sooner 

 or later according to the degree of heat in the air at the time. 



During this period the heaviest of the pulp sinks to the bot- 

 tom; the larger and lighter parts rise to the surface in scum, 

 41* 



