20 



«i;allons orwliich to be presented to the Society at the jdihhc exhi- 

 bition in 1827, when the premiums will be awarded, ten dollars. 



For the second best _ _ _ jli^^, dollars. 



A description of the whole process of making and preserving 

 the same, in the casks, will be required. 



ICP' It seems expedient to repeat, with some additions, the in- 

 timations for making good cider, which were published by the 

 Trustees in their pamphlet in 1821; and which are recommended 

 to the consideration of farmers. 



1. Let the apples hang on the trees until fully ripe. Such as 

 are then mellow should be at once committed so the mill and press. 

 Such as are hard should be laid in heaps not more than a foot in 

 depth, and if practicable under cover, but where the air will cir- 

 culate, until they become mellow — if the season admit the keeping 

 of them so long: for as apples do not attain their highest flavour 

 until mellow, so, if ground earlier, they will not, probably produce 

 the highest flavoured cider. 



2. Separate the rotten and partly rotten, from the sound ap- 

 ples; for the latter only can yield fine cider. 



3. Not a drop of water should be introduced, not even to wet 

 the straw used in making up the cheese. For the whole strength 

 of the pure juice of the apple will be required to preserve it in 

 casks, through our hot summers, in the coolest cellars. The 

 straw should be clean and sweet. 



4. If amid the great variety of apples, in most orchards, there 

 be no one sort sufficient for a cheese, let those sorts be put to- 

 gether which appear alike mellow. 



5. In the proposed experiment it will be desirable to use new 

 white oak barrels. These should be scalded with boiling water; 

 and when emptied, turned bung-hole down, to become thoroughly 

 drained and dry. — If old casks are used, they also should be 

 scalded with boiling water, with the addition of a small quantity 

 of unslacked lime: in both cases, in the latter especially, the 

 casks to be well shaken. ICF'But be careful not to be in the 

 way of the bung, which may be violently forced out by the steam, 

 during the agitation. 



6. The cider-mill and press should be made perfectly clean; 

 and for this end, after being swept and brushed;, be washed with 



1 



