THE APPLE. 



153 



Thompson gives the specific gravity of the juices of various apples, 

 of which the following afford the highest ; I have not tried the 

 experiment myself: — 



Fox Whelp 1,076 



Downton Pippin .... 1,080 

 Golden Pippin .... 1,078 



Mr. Stephens states that practically they do not manufacture cider of 

 one variety of apple, but that at the proper season the crop is shaken 

 from the trees, and not gathered. The apples are piled in heaps in 

 the open yard until ripe, and when ripe are carefully picked over for the 

 finest cider, and the rotten ones put aside. They are then put through 

 a mill, which is a kind of grater. The pulp and juice run into a large 

 slate tank, whence the pulp is transferred into hair bags under a 

 press, when the liquid is again received by a slate tank. Thence it is 

 transferred to a tub, holding about 1,000 gallons, where it ferments. It 

 is then strained through filtering bags, and kept in casks. If not bright 

 it is fined with isinglass. It is racked from one cask to another to stop 

 fermentation, and finally is bottled in March and April. In the best 

 cider no sugar whatever is used ; in the cheaper some is added. In 

 Devonshire sulphur is used to stop fermentation, but Mr. Stephens has 

 not employed it. Probably, however, the judicious use of sulphur, as 

 in the wine countries, would do much to improve the quality of cider 

 by restraining the fermentation. Bottled cider should be kept upright 

 and in a cool place. 



"The fragrant stores, the vifide-projected heaps 

 Of apples, which the lusty-handed year, 

 Innumerous, o'er the blushing orchard shakes. 

 A various spirit, fresh, delicious, keen, 

 Dwells in the gelid pores ; and, active, points 

 The piercing cider for the thirsty tongue." 



Thomson's Seasons. 



