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cider-fruit. I have then returned the expressed juice to the 

 pulp, which I have repressed after it has been exposed, during a 

 few hours, to the air and hght; and the juice has then become 

 deeply tinged, less fluid, and very rich." — [KnighVs Treatise on 

 the Apple and Pea)', Cider and Perry. ^ 



If the cider made according to the preceeding intimations, 

 prove of a very superior quality, it will sell at a price so high as 

 abundantly to compensate the farmer for all the extra care and 

 labour bestowed upon it. 



The cider-premiums offered last year will be awarded, if meri- 

 ted, at the next pubhc exhibition in October.* 



* The importance of a strict attention to the first fermentation of cider was 

 strong:ly impressed on my mind by the following fact. — When I was a young 

 man, my father received two cartloads — each load containing eight barrels — 

 of cider, directly from the press. According t© his usual practice, these were 

 discharged into hogsheads and tierces, in his cellar ; excepting about half a 

 barrel of each load. These two parcels I threw into a tub, placed on the 

 cellar floor. I inspected it daily. A thick scum, forming a brownish crust 

 very soon covered the cider. About the 5th day (I believe late in October) 

 the crust began to open in cracks, showing at ^every opening a white froth. 

 No provision haviiag been previously made for drawing it off, 1 could separate 

 this crust only by skimming it off. This I did with great care, to prevent the 

 sinking of any part of it. With like care, I then laded the cider into a new 

 white oak barrel — leaving the lees in the tub. — At this time, the cider in the 

 hogsheads and tierces made a hissing noise, at the bung-holes. The next day, 

 I looked at my barrel— the bung, (as was the case with every hogshead and 

 tierce) being out. I found it as still as water ; while the hissing, at all the 

 other casks, w^as loud as on the preceeding day. These, of course, remained 

 with their bungs out, to give vent to the violent fermentation, lest the casks 

 should burst. My barrel continuing perfectly quiet, I introduced its bung, 

 but not tightly. Some time in February or March following, I drew it off; 

 and was gratified with finding the cider of a fine vinous colour, mellow, well- 

 flavoured, and fit for bottling.— The cider in the other casks, which fermented 

 without any check, was pale, hard and harsh : in a word, like the rough, un- 

 pleasant cider generally to be met with in farmer's houses, where the fermen- 

 tation is disregarded— ill England, according to English writers, as well as ia 

 New-England. T. PICKERING. 



