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a 'trm.' From the trin it is poured with buckets or 

 c racking cans 5 into casks, placed either out of doors 

 or in sheds where there is a free current of air. In 

 about three or four days, more or less according to 

 the heat of the weather, the liquor usually will fer- 

 ment ; the thick heavier parts will subside as a sedi- 

 ment at the bottom of the cask, and the lighter become 

 bright clear cider. This should then be ' racked' or 

 drawn oif into another cask, and the sediment be put 

 to strain through linen bags, and what oozes from 

 them should be restored. 



It is during the fermentation that the management 

 of cider is least understood, and that there is the greatest 

 hazard of injury. It is necessary also to know what 

 fruit will by itself make good cider, which kinds 

 should be ground together, and what proportions 

 should be mixed. But it is in the preservation of 

 strength and flavour after the cider is ground that the 

 principal difficulty consists : slight fermentation will 

 leave the liquor thick and unpalatable ; rapid fermen- 

 tation will impair both its strength and durability ; 

 excessive fermentation will make it sour, harsh, and 

 thin. Other things being equal, that cider will pro- 

 bably prove the best in which the vinous fermentation 

 has proceeded slowly, and has not been confounded 

 with the acetous. The remedies used in cases of cider 

 not clearing are either yeast or the addition of cider 

 in a state of fermentation, isinglass, eggs, or a quart 



