ON CIDER. 43 



We recommend that the premiums be awarded as follows : 

 To A. h S. Abbott, of Andover, 1st premium., % 15 



To Moses French, of Salisbury, 2d premium, 8 



JOSEPH KITTREDGE, } 

 ANDREW DODGE, } Committee. 

 JAMES MARSH, ) 



Sept. 28, 1836. 



A. A. & S. ABBOT'S STATEMENT. 



To the Committee of the Essex Agricultural Society on Cider : 



Gentlemen — The cider we offer for your inspection, 

 was made in Nov., 1835, in the following manner : 



We picked our apples in Sept. and Oct. ; housed and kept 

 them till they were mellow, (but not rotten) ; they were then 

 ground, (Nov. 14th,) and the pomace was left in the trough thir- 

 ty six hours, (till Nov. 16th,) when it was laid on the press and 

 pressed moderately, the cider put up in barrels, placed in the 

 cellar, and allowed to ferment freely. The barrels were filled 

 up two or three times during the fermentation. 



After it had stood about three weeks, (Dec. 12lh,) it was 

 drawn off and put up in clean barrels, and a small piece of un- 

 slacked lime put into each barrel. It was then stopped tight, 

 and left in that situation till spring. 



In April (9th) it was removed to a cooler place in the cellar, 

 and a small piece of unslacked lime put into each barrel. It was 

 then stopped tight, and the barrels were closely covered with 

 boards and straw, and left in that situation till wanted for use. 



The barrel offered for a premium was drawn off this day, 

 (Sept. 27th.) 



When making the cider now oflered for inspection, the press 

 was rinsed before the pomace was laid on it, and particular care 

 taken to keep it clean during the process of pressing. 



We are convinced by experience that to make good cider, 

 particular attention should be paid to keeping the press clean ; and 

 the process of pressing cannot be hurried without injury tu tlie 

 cider. 



