cfi)ER. 21S 



racked off, it will contribute to prevent fermentation^ 

 an excess of which is injurious. To prevent fermenta- 

 tion, it is also recommended, to let the cask be first 

 strong-ly fumigated with burnt sulphur ; then put in 

 some of the cider, burn more sulphur in the cask, stop 

 it tight, and shake the whole up together ; till the 

 cask, and bung it perfectly tight. 



To improve cider, draw it off from the first casks^ 

 put it into fresh ones, filling each about three quarters 

 full, and set them away till winter ; at which time let 

 them be exposed to the frosts, until one half or even 

 two thirds of the contents of each are frozen ; give the 

 liquor some vent while freezing ; draw off the unfrozen 

 part, bottle it, or put it in clean new casks, and in 2 of 

 3 years, it will nearly equal the best wines. It is also a 

 good method to boil cider immediately from the press. 

 It should be boiled down till all the scum has risen and 

 been skimmed off. It ferments but little, and makes a 

 pleasant drink for the next summer, diluted with water, 

 if bottled, or otherwise kept well. Cider may be kept 

 for years in casks, without fermenting, by burying them 

 deeply undei* ground, or immersing them in Spring wa- 

 ter ; and when taken up the cider will be very fine. 



Where the farmer is rich and forehanded, it is advis- 

 able to have a vat m.ade near the press, which will con- 

 tain from 8 to 20 barrels. This may be made square or 

 round. Into this vat the cider, as it is made, should be 

 turned, and suffered to work off in the open air. This 

 will save much future trouble. There should be a tap 

 and faucet, near the bottom, to draw off the cider, when 

 the scum or crust is perfectly formed. For want of 

 this, large open hogsheads will answer ; or, leave tlie 

 barrels not full by a gallon or two, and as they work off 

 fill them up, and after the} have done working, rack 

 them into other ca^sks. 



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