On llamng Aj)j^Ic Trccs^ and Maldng Cider. Ill 



cleaned^ and if need be^ matclied/^ This first fining of tlio 

 cider^ made at this season of the year, from sonr fruit, will 

 happen within thirty or perhaps twenty hours after 

 making ; that of sweet fruit, in not less than forty or fifty 

 hours. Hence appears the necessity of keeping the different 

 kinds of apples separate : for should a commixture of fruit 

 be admitted, the juice of the sweet apple will not get fine 

 until the second fermentation of that of the sour is begun ; 

 and a perpetual, unnatural fermentation will ensue, and con- 

 tinne perhaps for months ; robbing the cider of its saccha- 

 rine parts, and converting the whole into an acid li- 

 quor, unpleasant to the palate, and far less wholesome than 

 it would have been, if duly managed/}- 



In 



* Matching a cask is intended either to suppress an improper fermentation in the 

 cider; to give some particular flavour thereto ; or to increase the spirit thereof; and is 

 thus performed. Take a strip of canvas cloth, ahout eighteen inches long and two broad ; 

 • one half of which must be dipped in brimstone (melted in an earthen pan) whereon some 

 pounded oris root, grains of paradise, coriander seeds, winters bark, ginger, cloves, cinna- 

 mon, or other pungent aromaticks, have been strewed. W^hen this match is dry, it must 

 be lifrhted, and put into a cask (pendent from the bung) in Avhich a few gallons of cider 

 have been beforehand tunned ; where it must remain until it be burnt out The ca^k 

 must remain close stopped for an hour or more, and then rolled to and fro, to Incorporate 

 the fumes of the match with the cider: after which it must be nearly filled with the re- 

 maining cider. If the matching be intended merely to suppress an improper fermentation, 

 the brimstone alone will be sufllclent; butif an additional flavour and spirit be required, 

 take such of the other ingredients as may be liked best. For increasing the spirit, it seems 

 unnecessary to be over curious In the choice of the ingredients; for ** All the pungent 



aromaticks have a surprising property of increasing the quantity of spirit." 



SJiaws Chemical Essays, 



+ Chemists Inform us, and experience confirms the position, that vegetable juices 



o 



f^ 



The first is called vi- 



nous, and so changes the property of the must, that, by distillation, an inflammable spirit 

 may be extracted ; which before, could not be done: the second is called acetous^ con- 



verting 



