ttectylt Tm})roi)einerJs in Cider and Perry Malung. 189 
Considered fatal, and is certainly under control. Let the ciderist 
take heed and pay as much or even more attention to his cider 
implements during the process of making as the dairy farmer 
does to his dairy utensils. 
From the above remarks it will be gathered that vinous 
fermentation may be of three different degrees — viz. too active 
fermentation, which takes place when the juice is rich in sac- 
charine matter, and the temperature high ; dilatory fermenta- 
tion, which may be caused by poor juice or a sudden spell of 
cold weather ; and persistent fermentation, or, as it is technically 
called, " fretting," which, however, arises mainly from the in- 
ferior quality of the fruit, and therefore of the juices yielded by 
them. The first need not cause much trouble, its worst evil 
being the waste of the liquid : the only remedy is to cool the 
temperature as much as possible, by allowing a current of air 
through the house or cellar, sprinkling the floor with water, 
throwing wet cloths over the barrels, or any other method which 
may suggest itself. The second is much more difficult. If it 
arises from too low a temperature, that can, as already stated, 
be very easily overcome by closing the house or cellar and light- 
ing a stove or two in it. Should this not be found sufficient, 
the French method may be adopted of taking two or three 
gallons of juice out of the cask, heating it to about 70°, and 
then returning it, stirring it up quickly with a bundle of osier 
twigs. 
" Fretting," or persistent fermentation, is much more diffi- 
cult to overcome, as the root of the evil is in the juice itself. 
Should it continue for any length of time, the saccharine matter 
becomes exhausted, and the liquor becomes acid. As soon as this 
occurs, the fermentation must be stopped at any cost, and in 
order to do this one of the yeast-destroying agents must be 
used. These are : sulphur, salicylic acid, sulphurous acid water, 
bisulphate of soda, or lime, and many others. The ones princi- 
pally used both in England and abroad are the two first, and of 
these two the second is the easiest to manipulate, and has come 
much into favour. When used in proper proportions it is per- 
fectly harmless, and free from all objectionable smell or taste. 
When used in a concentrated form, from one ounce to one ounce 
and a half to every hundred gallons of liquor is the proportion, 
and it is poured into the liquor immediately after racking. 
Should any iron be present, however, it will turn the liquor 
black. Sulphuring was formerly universally used, and its method 
of application is very simple. 
A little sulphur is melted, and into this is dipped a strip of clean canvas 
or linen about a foot long and two or three inches wide. This is taken out 
and allowed to harden. It is then tied to a stick or piece of wire, lighted, 
