11.2 On Rimhig Apple Trees, and Maldug Cider, 



III a very short time after the cider is become fine, if it be 

 iiof- racked as before directed, the acid fermentation begins. 

 This may be perceived by a hissing noise, very distinctly 

 hoard, on applying the ear to the bung of the cask ; and 

 its effects can only be remedied (and that but in part) by 

 drawing it off, as soon as perceived, into an open vessel, and 

 suffering it there to remain for thirty or forty hours before 

 it be again tunned into a fresh cask, and by mixing there- 

 with some good French brandy, about the quantity of a 

 qnarfc to a hogshead of cider: or by matching the cask in 

 manner spoken of in a preceding note. 



But permit it to be 'supposed that the cider-maker has 

 been cautious enough to catch the first fining above 



- — jve men 



tioned, and to have managed it according to the preceding 

 directions, he will then have nothing more to do therewith 

 until the February or March following; jvhen it will be 

 proper, in a mild season of fiiir weather, to give it another 

 racking ; and, if need be, to commix that which was made 

 from sour fruit (which may be too pale) with that which was 

 made from sweet fruit (which is generally dark coloured) 

 thereby giving it as well a proper flavour, as that ' hi<-h am- 

 ber colour, which, in the glass, is pleasing to the eve.* The 



vessels 



kM„l, f„™,„g „„c,I,ge, volatile ...Icli, &c. Honce ,,pp«rs a pI.ilo»„l.ick .-oaso,, for a.te,..l- 



.ng parucnlarl,- to .ho older In M carl,- s,a,,„3 ; tl,at the a,„,„„, a,„l fnlurc fc™>c.ta.io„s 

 may W provpta,, and- ,W first .,,1, pern,,..,.,. See Fonhoes ElonKnt. of Vogc- 



: )n, Elliott's Elements of Chemistry, &c. &e. 



;l~ ,, ' """ """ '"■'^' "• » ""^^ -''. -'•' •-.•■'on i. .0 a„, do,i. o( 



