474 
Farming of Devonshire. 
patible with the manufacture of superior cider. Yellow and white 
apples quickly become mellow, and should only be allowed to 
sweat, whilst the red requires to remain lono;er in the heap ; but 
this is still more important loith green shinned fruit. The action 
of frost on the latter before they are crushed is essentially neces- 
sary, without which they cannot fail to yield a rough cider. For 
a similar reason " windfalls " and gathered fruit should not be 
mixed ; for although the former will yield a cider fit for ordinary 
use, yet when pressed with fruit of better quality the produce is 
vei'y much deteriorated. The advantage attending a judicious 
assortment of the fruit arises from the fermentation of the whole 
being simultaneous. Experience has determined that the juice 
of apples differs with the colour of the fruit from which it is 
obtained. If red apples of sufficient mellowness can be judi- 
ciously selected to be ground and pressed with others of lighter 
colour they will greatly improve the quality of the cider, by 
giving more " body," and rendering it less liable to become sour, 
which is peculiarly the case in the juice of the latter. The 
machines by which the apples are ground into a pulp, and the 
juice is separated, require improvement in order that their skins 
and pijjs may be well bruised, as the " body '' and flavour of the 
cider is much improved thereby. 
The juice of the apple, as it is collected from the press, pos- 
sesses the means of producing and maintaining a fermentation 
by which the sugar it contains is changed into spirit. If this 
fermentation be not under control it soon changes its character, 
and converts the spirit already formed into vinegar, consequently 
the cider becomes sour. It is to the second stage that we have 
o 
principally to direct our attention. This change of spirit into 
vinegar cannot take place at any temperature below 45° Fah., 
or in a liquor free from the albuminous matter, which acts as a 
ferment. Thus we have the power of entirely preventing the 
change which is productive of such large losses to our cider 
manufacturers. For this reason cold xceather should be preferred 
for making or racking cider. The process of racking is an im- 
perfect se})aration of the fermenting matter in cider. The sedi- 
ment at the bottom of the cask is the only portion separated ; but 
every careful observer must be aware that much is conveyed in 
the liquid which continues to fret the liquor ; and this is very 
apparent in those cases in which frequeid racking is resorted to. 
Jn pursuing the method I have recommended, not only is the 
sediment separated by racking, but by the use of wood charcoal 
the ferment is rendered harmless, and the subsequent introduction 
of some isinglass completely removes it. This body (isinglass) 
has the peculiar power of forming itself into a network, and as it 
gradually sinks in the vessel, so it carries with it all solid matter 
