Manufacture and Preservation of Cider and Perry. 
91 
may be ground like the apples and the juice pressed out. When 
the cider is racked, add from two to five quarts of the clear juice 
to each cask of cider, or a few may be placed in the mill, and 
pressed with the apples. I have seen a beautiful colour thus 
given to cider grown on dry sandy land, which would naturally 
have looked more like whey. Cochineal is also sometimes used. 
General Remarks on the Subject. 
I should recommend that the mill or cellar be built partially 
underground, for three reasons : 1st, To keep the temperature 
more on an equality in winter and summer ; this should never 
exceed 55° Fahr., as whenever it rises to 60° Fahr. it favours the 
acetous change. 2nd, To facilitate the construction of a loft 
above for storing the apples, and of a raised driving way, which 
should, if possible, be on the south side of the building ; all doors 
and windows to the cellar being on the north side. By this 
means the sun would be kept out, and the earth, by which the 
driving way is made, would keep the south side cool during the 
summer months. The third reason for this plan is, that the far- 
ther the cider is from the roof the better ; and this roof must on 
no account be covered with slate, but with some light-coloured 
tiles or thatch, which will not draw the heat. The loft above 
can be used as a granary at other seasons of the year. 
In recovering sharp or rough cider, it is a good plan to boil 
a few pounds of hops in some water, and pour them into the 
cask. If some molasses, treacle, or honey is added to the hops 
the improvement will be still greater ; chalk may also be used 
for the same purpose. If lime is used, it must be exposed for a 
long time to the air ; otherwise, by taking up the carbonic acid, 
it will make the cider very flat. Rossiter's and other compounds 
are largely used for this purpose ; their active properties are, how- 
ever, all derived from lime or chalk. These only partially recover 
the cider: our object must be to make it good and keep it so. 
Most of the cider-merchants employ a saccharometer to detect 
any tampering with the juice before it is brought to them. This 
instrument gives the amount of saccharine matter. The density 
of the juice generally runs from 1070 to 1080 — water being 1000. 
Various modes have been adopted to raise the proportion of 
saccharine matter, but without any real practical benefit. To test 
the use of sugar (which I suggested in my Essay upon the Making 
and Management of Cider, written for the Herefordshire Agri- 
cultural Society, in 1859) I made three hogsheads of cider the 
same day, and treated all alike ; into one I put 20 lbs. of lump 
sugar, into the next 8 lbs., the other being left without any. The 
after-management was identical ; and when I tried the cider, in 
six months' time, the cask with the 20 lbs. of sugar was no sweeter 
