CIDER FROM APPLES AND PEARS. 345 



cork is allowed to blow out in the same manner as with cham- 

 pagne. Without this precaution most of the cider might be 

 thrown up to the ceiling. 



In the Island of Jersey, where the manufacture of cider is car- 

 ried on in a very rational manner, the juice as it comes from the 

 press is allowed to ferment in large open vats placed in a cellar 

 having a uniform temperature of from 53 to 59 F. On ac- 

 count of the large surface presented to the air tumultuous fer- 

 mentation soon sets in and in about four or five days, or at the 

 utmost a week, fermentation is over. The liquid is then drawn 

 off in barrels, thoroughly cleansed and sulphured, in which fer- 

 mentation continues slowly. These barrels are not entirely 

 filled, and when the development of carbonic gas has proceeded 

 so far that the flame of a lighted candle introduced by the bung- 

 hole is extinguished, the liquid is drawn off into other barrels 

 sulphured like the first. This transfer from one set of barrels to 

 another is continued until no escape of gas is perceptible, i. e., 

 until fermentation is quite complete. 



Prepared in this manner the cider will keep perfectly good for 

 several years, and stand transportation by sea without any diffi- 

 culty. 



Devonshire-cider is made from a mixture of one-third of bitter- 

 sweet apples with a mild sour. These being gathered when thor- 

 oughly ripe are allowed to undergo the sweating process before 

 grinding ; the cider is then pressed in the usual manner and strained 

 through a hair-sieve into hogsheads, where it remains for two or 

 three days previous to fermenting. It is then drawn off into clean 

 casks to stop the fermentation, but if this is very strong only two or 

 three gallons are first put in, and, after burning cotton or linen rags 

 saturated with sulphur in the cask, thoroughly agitated. This com- 

 pletely stops fermentation in that quantity and usually checks it in 

 the other portion with which the cask is then filled up. In a few 

 weeks the cider becomes very fine. If this be not satisfactorily 

 accomplished by the first operation it is repeated until fermenta- 

 tion is completely checked and the cider is in a quiet state and in 

 a proper condition for drinking and bottling. 



Heating of cider. G. Lechartier has made numerous experi- 

 ments to preserve cider by heating in bottles or in barrels holding 

 from 25 to 230 quarts. The experiments showed that a tempera- 



