On making and fining Cyder, 271 



tained all the deHcacy of flavour which distinguishes 

 that apple, free from the slightest degree of acidity. — 

 In conducting this fermentation attention was paid to 

 every change in the weather ; especially where the 

 change was from cool to warmer degrees. You will 

 see then, how difficult it must be to give precise di- 

 rections for conducting so nice a process, in a climate 

 so extremely variable as ours, and where our best cel- 

 lars are too warm, in the cyder making season, to con- 

 duct it with certainty of success in the best of them ; 

 and may conceive how reluctantly it will be undertaken 

 by any one who has feeling enough to be careful to 

 avoid even unmerited censure. The too rapid fermen- 

 tation I have restrained, by a small quantity of recti- 

 fied spirits of wine, the empyreuma or burnt taste of 

 which had been destroyed by powdered orris root, (an 

 ounce to a pint. ) A single spoonful to a hogshead is 

 as much as can be used with safety, at any one time, 

 and that should be laid on the surface of the c} der when 

 the cask is full to the bung hole. 



Where no great error in the fermentation has been 

 committed, the fining of cyder is a very plain business; 

 but it is indispensably necessary, that at the time of fin- 

 ing, there should not be the least degree of fermenta- 

 tion; of course, it must be done before the spring fer- 

 mentation commences, (which generally happens about 

 the last of March,) or be delayed until that fermentation 

 ceases, at which time, it most frequently has acquired 

 a degree of acidity, that renders it not worth fining. 

 The common staple isinglass, is, perhaps, the safest 

 fining; about five staples to two hogsheads. It is to be 

 dissolved in the liquor intended to be fined, after being 



