ORCHARDS. 437 



tling or for market, as good cider will generally fine itself, in 

 its own time. 



One ounce of isinglass, as it is called, which is nothing else 

 than fish glue, dissolved in two or three quarts of cider, and 

 strained, is sufficient for one barrel. This must be well mixed 

 with the cider by a stick introduced at the bung. Leave the 

 bung out, and it will usually fine in eight or nine days, after 

 which, if desired, it may be drawn off into bottles, or other- 

 wise into clean casks, as it must not remain above ten or twelve 

 days at most on the finings. 



Cider when fine will be perfectly clear and transparent; till 

 then it is not fit for bottling. The bottles must be dry; a few 

 drops of water would spoil a bottle of cider. The corks before 

 driving should be dipped in cider, and driven with a wooden 

 bat, turning the nose of the bottle down, so that the cider shall 

 come in contact with the cork, otherwise there will be danger 

 of breaking the bottles. A tea-spoonful of brandy added to 

 each bottle, is said to have a good effect in lessening the fer- 

 mentation, and thereby prevent! n-j; the bottles bursting. Bot- 

 tles when put away should be laid on their sides, that the corks 

 may be kept swollen so as to prevent any escape of gas. 



If cider is to be kept in casks after May, early in the spring 

 cover the bungs with rosin, or cement of some kind. To do 

 this open a spile hole while the cement is laid on; otherwise 

 no art can cover the bung effectually; the air from within will 

 force up the cement through the smallest passage, and disap- 

 point a thousand attempts to fill it up. When covered, and the 

 cement cooled, make the cask tight by driving an oak spile 

 into the hole. 



"Farmers," says Mr. LOWELL, "drink a miserable liquor 

 instead of an excellent one which they might have: they obtain 

 a reduced price for the article, in consequence of the bad state 

 in which it is brought to market. If they should reduce the 

 liquor into a vinous and refined state, before it is carried to 

 market, they would obtain five and even ten dollars a barrel 

 instead of three. 



"Something, too, must be allowed for the addition to their 

 own comfort and enjoyment. With three days' labour of one 

 man, forty barrels of cider may be sufficiently attended to, 

 racked one or more times, the casks rinsed, and stummed with 

 sulphur; then the farmer would never have to resort to foreign 

 liquor to regale his friends. A good bottle of cider is often 

 equal to the best champaigne, the most popular w T ine in 

 France." 



Vinegar. The principal requisites to form good vinegar, 

 re, 1. Contact with the air; 2. A temperature not exceeding 



