-as 



\ 



4. Or the great variety of apples in most orchards, those 

 should be put together in the same heaps wliich appear alike 

 mellow, or likely to become mellow, at the same time. 



6. Every farmer knows, that if his casks are musty, or have 

 a soar smell, they will impart an ill flavour to the cider put into 

 them. Such casks should be cleansed with boiling water. 

 Perhaps tew have adverted to the propriety of thoroughly 

 cleansing the cider mills, vats, tubs, and other utensils ; but neat 

 and finely flavoured cider is not to be expected without that 

 precaution. 



6. The most difficult part of the process in making cider, 

 i'5, so to regulate the fermentation as to preserve a sufficient' 

 degree of sweetness. If suffered to take its own course, the 

 fermentation will continue long, and the cider be changed into 

 a harsh, sour and pale coloured liquor. To prevent this, the 

 cider must be drawn off: and the time of doing it is, when the 

 lighter parts of the pomace have risen to the top, forming a 

 brown coat or scum on its surface, and when the heavier parts 

 have sunk to the bottom. This state of the cider would be 

 clearly manifested, if a quantity were fermented in an open 

 vessel. In four or five, or more days, according to the warmth 

 or coolness of the air, such a separation of the parts of the pom- 

 ace woukl ap[>ear. Just when that brown coat cracks and be- 

 gins to show a white froth, is the time for drawing off" the cider, 

 taking care that no portion of the scum or leea run out and mix 

 with it. After this, some fermentation may again take place, 

 and require a second, and perhaps a third racking. If the cider 

 be fermented in casks, these shouid want a gallon or two of be- 

 ing full. There will be no harm done by exposing so much 

 surface to the air, for it will be soon covered with the brown 

 pomace ; and then too the precise time for racking will be seen. 



After apples are ground, the pomace should remain exposed 

 to the air, in open vats or tubs, about twenty-four hours, before 

 it is made into the cheese to be pressed. This is known to 

 give not only a better colouv, but to add to the sweetness of the 

 eider. 



An eminent nat?iralist and practical farmer, in the greatest 

 cider county in England, states, that when the rind ^nd pi>lp pf 



