122 Trocefs for making Cider, ^ 



hard. This will happen either at the latter end of Oclobei'^ 

 or by the middle of November, and the later the better. 



2. In grinding, a fingle tier of apples only is to be laid in 

 the trough at once, to admit of equal preiTure, and the wheel 

 fbould not be heavy, as experience proves tliat bruifing the 

 apples for about fix minutes (if thus arranged) is preferable 

 to filling the trough, as is ufual,^ and grinding them for a 

 long while, till fine. According to this new mode, there is 

 lefs juice from the firfl running, but abundantly richer, and 

 the cheefe being decompreiTed, and ground over, will give 

 the refidue for water cider. 



3. The punVice raw 



one head 



out, or hogfhead tubs, and there remain at leafl i^G hours, 

 then made into cheefe with much good clean long ftraw, and 

 prcfTed as ufual. When the juice^ is taken out of the receiv- 

 ing tub, it mufl be flrained through fine, clofe, and thick 



Ik — 



flannel, wet in the firll inftance with water, and frequently. 

 rinfed out to admit the cider to pafs through. 



' w 



4. The itiice, thus prepared, goes into the cellar, where it is 



to remain ancTun^ergo operation, as follows^ viz. 



The calks being filled up to the bungs, when.the fermenta- 

 tion comes bri£kly on, pour into the hogfliead or pipe, a pint 

 of befl Coniac brandy, and continue to do the like, to each 

 five fuccellive times, at the ipace of about fix hours afunder, 

 when it will be found, that the liquor is fufficiently fermented, 



and the more certainly to accomplilQi it, there mufl be at 



2 hand. 



