Manufacture and Preservation of Cider and Perry. 89 
long «is they are properly managed ; each acts by slowly settling 
to the; bottom, taking with it the matter floating in the cider. 
Cider should always be racked off from the isinglass or apples ; 
otherwise, in case of a change of temperature, or other causes, 
the sediment has a tendency to rise in the liquor, and the fer- 
mentation recommenc es. Should this fining process not succeed 
the first or second time, it may be tried a third time : as soon as 
the cider is fine and racked off, it may be bunged up. 
It is important to get this fining done in cool weather, and 
before February is out ; because " alcohol does not combine 
with oxygen at a temperature of from 46° to 50° Fahr., and the 
affinity is but slight at slightly higher temperatures " (Liehiq). 
We seldom get the acetous (or vinegar) fermentation before 
March, and hence the importance of getting the fining com- 
pleted, and the cider free from fermenting matter, before this 
time, when a temperature of 55° to 60° will occasionally be 
reached. After the cider is bunged up a coating of well-tempered 
clay should be put on the bung, to close it more completely. 
Many casks of cider are spoilt from neglect of this precaution, 
and also from using bungs made of porous wood, and in some 
cases from the bung not properly fitting the bungholfe. 
In the case of perry, some little differences may be made. The 
pears should not be allowed to get quite so ripe as apples (for 
they decay inside) ; and after the juice is pressed, it should be 
carefully watched after it is placed, in the cask, as in from four 
to six days, or a day or two after the vinous fermentation com- 
mences, it will run freely through bags of very fine canvas, or 
brown holland. To render this straining more effectual the perry 
should be placed in open tubs, having some albuminous sub- 
stance, such as blood, eggs, milk, or flour, mixed with it, and be 
there left from twelve to twenty-four hours. During this time the 
sediment and fermenting matter, if at the proper stage, will unite 
with the albuminous substance. In consequence of the difficulty 
of getting the liquid to' run fine through the bags, conical bags 
slightly curved like a horn, are used, having a small hoop sewed 
on to the top of the bag : four, six, or eight of these are fitted to 
a frame. The perry should pass through these bags quite clear and 
bright in ten minutes after they are filled : to test the proceeding, 
let some be caught in a wineglass ; if the canvas does not clear 
it sufficiently, some flour may be sprinkled on the inside of the 
bags. As soon as the bags are running perfectly clear and bright, 
the perry may be collected in a fresh tub ; but all the previous 
running should be put by to be again passed through the bags. 
This dropping of perry is a very simple operation, but it re- 
quires very great attention ; care must also be taken not to touch 
or shake- the stand while the process is going on. The clear 
