117 



of fresh blood stirred up with the liquor ; in which 

 last case it is to be racked on the following day. These 

 do not always prove effectual. But the common evils 

 are excess or rapidity of fermentation ; and if a better 

 quality than farm-house or c family drink' is sought, 

 cider requires so much care to prevent its being 

 spoiled, that the best and most careful makers fre- 

 quently have it looked at during each night for some 

 weeks after it is made ; and if the bubbling hissing 

 noise, the sign of fermentation, becomes frequent or 

 too loud, the liquor is immediately racked off into 

 another cask : this check often requires to be repeated 

 several times ; but although at each racking some 

 portion of the strength will be lost, the body, flavour, 

 and sweetness will chiefly be retained. It is not the 

 habit of the farmer to add sugar, treacle, brandy, or 

 any colouring matter to the liquor ; it is only adulte- 

 rated in the hands of cider dealers and publicans, 

 who will not lose a hogshead ; and if one has turned 

 sour, or has been otherwise damaged, it must be c doc- 

 tored,' in order to render it marketable. 



At the beginning of January the cider is moved 

 into cellars, where, by large growers, it is frequently 

 stored in casks of great capacity, containing 1 000, 

 1500, or even 2000 gallons ; these are cheaper in pro- 

 portion than smaller vessels, and are thought to pre- 

 serve the cider better. In March the liquor is bunged 

 down ; it is then fit for sale, and may be used soon 



