HOW TO GROW GOOD ORCHARDS. 349 



We, however, join in the country opinion, that 

 "if it be made well the less it is messed with the 

 better." 



We prefer putting cider in large casks in a cool 

 cellar — say of from one to two hundred gallons or more, 

 — to each of which should be two tap-holes, one in the 

 middle and one towards the bottom ; the first tapping 

 from the middle hole insures a clear fluid without 

 disturbing the lower part, which thus goes on " set- 

 tling down." 



If cider from good fruit be made well, it will have 

 an agreeable sub-acid flavour, derived from the malic 

 acid, which is the principle which gives the refreshing 

 juice of most fruits. 



[Fermentation is necessary to make good cider, as 

 by it the sugar of the fruit is converted into alcohol 

 or spirit ; and if, when this process is complete, the 

 fermentation ceases, we shall have a refreshing, excit- 

 ing, and generous fluid ; if, however, it passes from 

 vinous to acetous fermentation, we get acetic acid, 

 and the product is sour. 



Cider made from good and well-ordered fruit in 

 temperate weather, and put in casks in a cool cellar, 

 will be likely to ferment equably, and to stop at the 

 right time ; if so, the product will be of the best ; if, 

 however, these conditions have not been complied 

 with, the cider will be more or less harsh or " hard," 

 and no means will avail to improve it. Sulphur may 

 be burnt in the casks to check fermentation; but 

 we would after all prefer acetic to sulphurous acid. 

 Chalk and lime will decompose the acid, but to little 

 purpose. The London method of adding sugar or 

 sugar-candy and water to sour cider — and to them 



