ON THE MANUFACTURE OF CIDER. 229 



though tanned in a pit with a number of others, underwent exactly 

 the same process, without any bark or mixture but pure larch bark : 

 and although no comparison was made betwixt it and oak, I am 

 certain it would have required as much bark of the latter, to have 

 produced leather of equal good quality and weight. 



Thomas Farbridge. 

 Sworn before me, at the place and date above written, 



Edward Davison. 



AanicuiiTURS. 



ON THE MANUFACTURE OF CIDER. ^ 



[Concluded from page 211.] 



5. Vinous Fermenlation. This is commonly called xoorking. It 

 conjmences at the temperature of 59° Fah. and cannot be conduct- 

 ed in safety when the heat is over 75°, for a high temperature in- 

 duces a too rapid fermentation, by which much of the spirit passes 

 otFwith the disengaged carbonic acid gas, and the acetous or vine- 

 gar fermentation begins at 77°. This will show the importance of 

 conducting the vinous fermentation under a proper temperature, 

 which is from 50 to 70° Fah. To show the chemical effect of the 

 vinous fermentation, it will be proper to repeat that the unferment- 

 ed juice, or 7nust, of the apple, consists of saccharine matter or su- 

 gar, vegetable mucilage or extract, astringency or tannin ; malic, 

 and a small matter of gallic acid, the principle of flavor, tinging or 

 coloring matter, and water. The sugar becomes the basis, or spirit, 

 of the fermented liquor ; the spirit, after vinous fermentation, and 

 the tannin, or astringent matter, preserve it from the acetous fer- 

 mentation, if the vegetable mucilage, or yeast, is separated when 

 it has performed its oflice. This vegetable mucilage acts upon the 

 saccharine matter in a manner analogous to yeast upon the wort 

 of the brewer — it causes fermentation, and converts sugar into 

 spirits — by its giving ofFcarbonic acid gas, and imbibing hydrogen ; 

 the liquor becomes clear, and part of the mucilage rises to the sur- 

 face with the disengaged air, in the form of frolli, and the residue 

 is precipitated, with the heavier impurities, to the bottom, in the 

 form of sediment or lees. This is the critical period. The liquor 

 may now be drawn off clear. If left longer, the feculent matter, 

 or froth, by parting with the gas, which I'enders it buoyant, soon 

 settles and mixes with the liquor, renders it turbid, and as soon as 

 the temperature attains a proper height, causes a new fermentation. 

 This will explain the reason why ciders become harsh and sour on 

 the approach of warm weather in the spring. The elementary 

 principles of sugar, ardent spirits and vinegar, it has been ascer- 

 tained by the experiments of Lavoisier, are the same ; and these 

 substances only differ in the proportion of their component parts, 

 and in the modes of their chemical union. Sugar consists of hy- 

 drogen, oxygen and carbon. An increased proportion of hydrogen 

 enters into the composition of ardent spirits, and of oxygen into 

 vinegar. The same agent, vegetable mucilage, which converts 



