ORCHARDS. 



where it remains until the fermentation begins; but the fer- 

 mentation would involve great part of the pulp, both from 

 above and below, into the body of the liquor, and increase the 

 fermentation beyond our control. It must, therefore, be re- 

 moved before this effect be produced. Soon after the fermen- 

 tation begins, the covering on the top of the must or liquor 

 cracks and separates, when there is not a moment to be lost 

 before you draw it off into your casks, leaving the pulp behind. 



Fermenting of cider, fining and bottling. There are three 

 fermentations of which cider is capable; first, the vinous, which 

 produces the alchohol or spirit that gives the liquor its stimu- 

 lating and exhilarating qualities; second, the acid, which turns 

 the cider to vinegar; third, the putrid, which utterly destroys 

 its use, and reduces it to a nauseous and poisonous liquid. The 

 principal object in making good cider is, to stop the working 

 of the cider as soon as the vinous fermentation is completed. 

 The cider in our country, as it is usually managed, rarely stops 

 at this stage. Nine times out of ten, it is far advanced to the 

 vinegar state. 



The fermentation should be slow; in order to this the medium 

 heat of the day should never exceed forty-eight degrees of 

 Fahrenheit's thermometer. But as farmers, generally, have no 

 thermometers, it may be sufficient to notice, that this tempera- 

 ture of the air does not usually take place in our cellars before 

 November, which generally affords the best season for making 

 and storing cider. 



To check the fermentation when becoming too violent or 

 too long continued, rack or draw off the cider from the lees 

 into clean casks, in which, when about half filled, should be 

 burnt some matches of sulphur, and the fumes incorporated 

 with the cider by shaking and turning the barrel. When the 

 air in the cellar is fallen to forty-six degrees or lower, it is fit 

 for the reception of cider. 



During the whole time of fermentation the casks must be 

 kept full, so that the yeast, pulp, gas, or whatever you please 

 to call that matter which rises in fermentation, may be thrown 

 out of the cask and not return into the liquor; for if it does, it 

 operates as yeast, renews the fermentation, and will destroy 

 the cider. 



If racking or drawing off the cider has not been done sooner, 

 it should never be delayed longer than till February, as if suf- 

 fered to stand on the lees through the summer it will most cer- 

 tainly injure the cider. To fine or clarify cider, isinglass, the 

 whites of eggs, and calves'-feet jelly, are all made use of. This, 

 however, need not be done, unless the cider is wanted for bot- 



