CIDER. 109 



best and the cheapest kind is the neutral spirit a highly 

 rectified and tasteless spirit, obtained from New England 

 rum. Some, however, object to any addition of either 

 sugar or alcohol, to supply deficiencies ; forgetful that these 

 substances are the very elements of which all wine, cider, 

 and vinous liquors are composed. &%jjt 



The strength of the cider depends on the specific gravity 

 of the juice on expression: this may be easily ascertained 

 by weighing, or by the hydrometer. 



I have described some of the most approved varieties of 

 apples known. The density of their juices is designated 

 by their weight, which I have stated; which is always in 

 proportion to the same measure and quantity of water, 

 weighing 1000. According to the experiments of Major 

 Adlum, of Georgetown, District of Columbia, it appeared 

 that when two pounds of sugar were dissolved in a gallon 

 of rain water, the bulk occupied by 1000 grains of rain 

 water, weighed 1087 grains, From this it would appear 

 that the juice produced by the best known apple, contains 

 about two pounds of sugar in a gallon. Mr. Marshal has 

 asserted that a gentleman, Mr. Bellamy, of Herefordshire, 

 England, has, by skill, "produced cider from an apple called 

 Hagloe Crab, which for richness, flavor, and price on the 

 spot, exceeds, perhaps, every other liquor which nature or 

 art has produced. He has been offered sixty guineas for a 

 hogshead of 110 gallons of this liquor." Newark, in New 

 Jersey, is reputed one of the most famous places in Amer- 

 ica for its cider. The cider apple most celebrated there is 

 the Harrison apple, a native fruit ; and cider made from 

 this fruit, when fined and fit for bottling, frequently brings 

 10 per barrel, according to Mr. Coxe. This and the 

 Hughs' Virginia Crab are the two most celebrated cider 

 apples of America. Old trees, growing in dry soils, pro- 

 duce, it is said, the best cider. A good cider apple is sac 

 charine and astringent. 



To make good cider, the first requisite is suitable fruit; 

 it is equally necessary that the fruit should be not merely 

 mellow, but thoroughly mature, rotten apples being ex- 

 cluded ; and ripe, if possible, at the suitable period, or 

 about the first of November, or from the first to the middle, 

 after the excessive heat of the season is past, and while 

 sufficient warmth yet remains to enable the fermentatiot) 

 to progress slowly, as it ought. 

 10 



