\ 



Procefs for making Cider, fj- 



hand, in jugs or demijohns, (as mod eafy to pour out of,) 

 feme new water cider, exprefTed from the contents of the 



origmal cheefe, to pour in frequently, and fill up the cafks. 

 To be fatisfadorily afcertained of due fermentation,' a tap 

 mufl be placed in the centre of the head of each cafk and 



-4 ^ , » 



frequently pulled out. The eye and tafle being the criterions 

 to guide ', whenever the iirfl is delighted, and the fecond 



gratified, that is the moment for drawing oiGf" the cider, and 

 putting it in. other cafks. (well cleanfed and fweetened with 



Coniac brandy,) 'which mtijl Jland perpendicular^ and have a 

 pint of fweet oil poured on the top, thereby giving fcope to 

 gravitation, and efFeaually excluding all air, owing to which 

 the cider w ill always l5e fine"," and retain its fweetnefs for any- 

 time. One may commence drawing rfoiifa'i^lk 



thus arranged, the day after the tranfpofition, and continue 

 till rpring, when the refidue will be fit for bottling. Cafks 

 fliould be made long and broadeft at top, in order to give 

 the bell efFe6l to the procefs, as in fuch cafe, there will be no 

 danger of breaking the furface of the oil, which mull happen 

 in hog;fheads and pipes (unlefs a very large quantity is put 



* - 



) owing to the expanlion of furface as the fluid defcends 



procefs. 



- I ft. Pureft juice. 



2d. Moil perfe(5l fermentation, fortified by the choice 



w 



brandy. 



3d. Fullefl: fcope to gravitation. 



4th. Total exclufion of air. 



!...,/ 



Flujhing^ Long IJland^ 0£lokr 21, 1803. 



Accomit 



