624 TjiAysACTioxs of the American Institute. 



tluit the apples should he ground fine, hut displays the most consiim- 

 mate ignorance of manufacturing the liquor after the apples are 

 ground. I am noAV in my seventy-sixth year, and have heen 

 acquainted with tahle and cider apples of ISTewark and its neighhor- 

 hood, and the manufacturing of cider, fi-om my childhood. In the 

 month of November apples were gathered with care to manufacture 

 fine cider; the fruit was kept to ripen until the last of November 

 and first of December; the apples were ground with care and 

 placed in the press with clean straw, and, as the cider is pressed 

 out, it is put into clean casks and placed in a proper vault-cellar 

 or building upon skidds, with the bungs out. After the liquor 

 goes through fermentation, the cider is drawn ofit', the barrels 

 washed, and the cider put again into the barrels, when it goes 

 through a second fermentation, after which it is again changed 

 into clean barrels, and goes through a third fermentation, when 

 it is sucked off again into clean barrels, and is then considered 

 in a merchantable condition, and fit for bottling. When cider 

 is bottled the faucet should be placed in the bari-el, and the cask 

 placed in the exact position in which it is to be drawn from, and left 

 to stand not less than two or three weeks, and the barrel kej^t quiet 

 in its place until the cider is draAvn from it ; the bottles may be 

 corked up as soon as fillpd with perfect safety against bursting. 

 Whatever fixed air tliere may be in the liquor will not act until the 

 atmospheric air comes in contact with it, unless some of the sediment 

 from the barrel has got into it. Cider properly manufactured, bottled, 

 and well corked, without anything whatever added to it, and placed 

 on the side in sand in a cool cellar vault, will keep for many years. 



How TO Plow Deep. 



Mr. S. Edwards Todd read the following paper : 



" After all the valuable suggestions and brilliant lucubrations that 

 have been offered touching the subject of deep plowing, the beginner 

 will be interef^ted to learn how he may plow his heavy and compact 

 land ten or twelve inches deep, with only a single span of horses, or 

 with one yoke of oxen. * 



"■ As a great many plows are calculated to run only four or five 

 inches deep, thoy cannot be made to work at all satisfactorily when 

 they are adjusted to run ten inches in depth. Therefore, the first 

 important consideration is to obtain a plow that has been formed with 

 a direct reference to deep tillage. When a plow is correctly adjusted, 



