Manufacture and Preservation of Cider and Perry. 83 
The use of mangolds before they get ripened either by the 
action of the frost or by storing, appears to exert a similar un- 
favourable influence on stock. 
One of the great errors in our present system of cider-making 
is that the pulp is pressed too soon after the fruit is crushed. 
Under the old system the grinding took several hours, and this 
delay was beneficial. Even now, most judges of cider will tell 
whether the ckler is made on the old system or on the new : the 
latter creates such a peculiar harsh taste that many of the very 
best makers even now prefer the old mill. 
Much of the flavour and richness of cider depends upon the 
fermentation commencing before the pulp is pressed, for by this 
means the essential oils in the kernels are extracted, and the juice 
becomes more perfectly prepared for producing a full-bodied 
cider. It has long been the custom in Devonshire not to press 
out the juice till the day after the apples are ground into pulp ; 
and several makers have assured me that the best cider was that 
which was ground on Saturday and not pressed out till Monday. 
In our own district many makers under the old system, when 
they want to make some very prime cider, prefer letting the pulp 
remain all night before it is pressed. The adoption of this 
alteration may be strongly recommended ; it only requires an 
extra vat or two to hold the pulp, whilst the improved result 
will, I am fully convinced, amply repay the little extra trouble 
involved. 
In pressing the cider it is very important to take plenty of 
time, and do it gradually, for if the liquor rushes through the 
hair it takes with it much more sediment than is desirable : the 
clearer it is the better. 
We may well take a lesson from the manner in which wines 
are fermented, as much as three or four days being allowed to 
elapse between the crushing of the grapes and the removal of the 
clear liquor, which is then allowed to run off as bright as 
possible. 
When pressed for time many makers of wines crush and press 
their wines at once, making a white wine ; but this is of inferior 
quality, since the colour, flavour, and aroma of the fruit can only 
be extracted by the slower process. 
3. — The Fermentation and After Management. 
In making cider it is very essential to have the fruit as ripe 
as possible, not only for the sake of the saccharine matter, but 
also of the essential oils derived from the ripe kernels, which 
influence the keeping qualities as well as the flavour of the cider. 
Dr. Voelcker has kindly furnished me with the following 
analysis of some common Somersetshire cider, such as is used by 
agricultural labourers : — 
G 2 
