90 Manufacture and Preservation of Cider and Perry. 
liquor is tunned into a cask, and the bags, after they stop run- 
ning, are washed but and refilled in the same way ; this being 
continued until the cask is completed. It may then be managed 
in the same way as cider with the tubes ; clarified with isinglass 
in February ; and finally bunged up securely. Should the tubes 
not be used, it is not advisable to leave perry too much exposed 
to the air after being dropped. A piece of slate or other flat sub- 
stance should be placed on the bunghole, otherwise the perry 
may become so flat that it spoils. 
Various systems are pursued by the merchants or persons who 
make a business of fining cider, and sending it off to distant mar- 
kets. They generally fix upon a store or cellar, and buy of the 
farmers at a certain fixed price on delivery at the store ; some of 
them taking 50,000 to 60,000 gallons. As soon as the vinous 
fermentation is over, they watch it carefully, using the candle, as 
before described. Should rapid fermentation set in, a few can- 
fuls of cider are put into a cask, and then a brimstone-match is 
burnt in it ; the cask is then well shaken for five or ten minutes, 
so as to mix the gas thoroughly with the cider in the cask. This 
cask is then filled with the fermenting cider, and the process is 
again 'and again repeated on every appearance of rapid fermenta- 
tion, until the ferment is destroyed. If the cider is not fine and 
clear, it is then made so, bunged up, and sent to the London and 
other markets. Most of the cider that is "matched" in this 
way has a peculiar taste, due to the gas (sulphurous acid) mixed 
with the cider, which is immediately detected by all cider- 
drinkers ; it is consequently sent out of the neighbourhood. As 
merchants do not " match " all their cider, some of good quality 
can generally be obtained, if specially ordered. I cannot recom- 
mend this method, except when every other plan has failed. 
The beneficial action of sulphur may be clearly traced to the 
production of sulphurous acid, which renders the ferment harm- 
less.* The sulphate of potash has the same effect. 
The colouring of cider, which is requisite in some cases, espe- 
cially with the produce of some soils, is generally effected with 
burnt sugar. The sugar is placed over a very slow fire until the 
water is evaporated, being constantly stirred to prevent its becom- 
ing solid. A little may then be added to the cider until the 
required colour is obtained, which should be a rich amber tint. 
Another method is to soak some chips of logwood in some water 
or cider, and add it to the cask. The simplest and best plan is 
to grow a few roots of purple beet with the mangolds ; these 
* Liebig explains that this sulphurous acid, having a greater affinity for oxygen 
than the substances which excite acidification or than the wine itself, withdraws it 
from them, and in so d /uig, becomes converted into sulphuric acid. — Letter xix. 
p. 241, fourth edition. 
