Ayid so7ne Remarks on Cyder making. 113 



forms at least a part of the yeast of cyder, and if not se- 

 parated by fermentation, but suffered to remain, will 

 decompose the cyder, and exhibit to the palate the pre- 

 cise bitter of the apple leaf, previously to the com- 

 mencement of . the acetous fermentation. Warmth is 

 the first sensible effect of fermentation. This expands 

 the air contained in the vesicles of the pulp, and occasi- 

 ons them to rise ; they should then be removed ; their 

 return increases the fermentation. 



Our farmers have not yet attended to the important 

 fact of difference in the strength and weight of the must 

 from the different kinds of apple, on which the suc- 

 cessful practice of fermentation will forever depend — 

 And which they w^ill hardly credit until the use of Di- 

 cas's hydrometer,-^ or som^e such instrument, finds its 

 way amongst them. To you, I may venture to say, 

 that by even a more accurate mode of determining this 

 difference, beyond the weight of rain water, I have 

 found it to be so incredibly great as 11 to 24, which, 

 I think (for my notes on this subject are in the city) 

 was between the juice of the Vandever and of Cooper's 

 sweet russert, which produces the richest must of all 

 the apples I have examined, and I have tried very many 

 for more than 48 years back ; the next heaviest is the 

 house apple. 



Having said thus much, it would be wrong not to 

 add, that the Virginia crabb affords a juice extremely 

 different from that of any other apple I know of, and ap- 

 pears to be less liable to an excess of fermentation, the 



* The appropriate name of this valuable hydrostatic instru- 

 ment 1 do not recollect. {It is called ^^Saccharometer,'^^} 



e c 



