48 ON THE DAiKi. 



AMOS KIMBALL S STATEMENT. 



To the Committee of the Essex Agricultural Society, on 

 Cider : 



Gentlemen — The barrel of cider which I offer, was made a- 

 bout the 20th November last, with eight or nine others, all of 

 which have been much alike, and contain nothing but the pure 

 juice of the apple ; no ingredient whatever has been apphed. 

 The fruit was well assorted, and consisted principally of the 

 green sweeting, the baldwin and the pippin apples, after the bet- 

 ter quality had been selected for winter. The fruit was not all of 

 it so ripe as would have been desired, and was mostly ground the 

 night before pressing. Particular care was taken in regard to 

 straining the cider, that the straw was sweet and closely packed, 

 for it was strained through straw. The cider remained out of 

 the cellar three or four days after making, the weather not being 

 very cold. It was put into new strong casks, and but httle air 

 admitted during the winter. It was drawn off the first of April, 

 and put into the same casks after they had been cleansed with 

 water and a brimstone match. 1 sold all but two barrels in July 

 and June. The barrel now presented, was by the middle of 

 June wrapped in woolen blankets. 



At the middle of August, when I sold the other barrel, I found 

 iio perceptible difference between the two barrels except the 

 one wrapped in blankets was colder than the other. My cellar 

 is of a dry sandy nature, and by the first of July generally gets 

 warm, but don't know that cider changes any sooner in conse- 

 quence thereof. 



Although there may be a difference in cellars in regard to 

 keeping cider, still to my mind, and from the experience I have 

 had in making cider, the grand essentials are, good fruit well as- 

 Sorted, and in a proper state of ripeness, with clean sweet casks, 

 and a proper attention to admitting air. 



I am gentlemen with much respect, yours he. 



Amos Kimball, 



B oxford, Sept, 26. 1833. 



