98 
THE farmer’s manual. 
ceased ; I then bung close for the winter. Some- 
times 1 have had the fermentations continue, and 
force me to 5, 6, 8, lO, or a dozen successive rack- 
ings, after ! begin to fumigate, and yet the cider has 
proved good. Many other modes are practised with 
good success ; but wherever this method is attended 
to, I will answer for its doing well.’ ” 
Remarks. 
The most important parts of this method of mak- 
ing good cider, are, 
1 . The time and manner of gathering the fruit. 
2. The care and attention in assorting it, by sepa- 
rating the hard from the mellow. 
3. The packings which separate the liquor from 
the lees, or fine pumice, which causes the fermenta- 
tion. 
OCTOBER. 
Voo have now dug and housed your early fallow po- 
tatoes, and finished sowing your rye; enter with the 
same spirit upon your late planted fallow crops, (such 
as were planted upon your clover, or English swards,) 
and proceed in gatheringyour potatoes, and preparing 
your wheat lands, as you have done your rye ; plough 
deep, with small furrows. Steep your wheat as you 
have done your rye, and roll it in plaster, and sow plas- 
ter with your wheat, plough in, or cover with the har- 
row, as with your rye. Sow your wheat broad-cast, 
one and a half bushel to the acre ; this seeding is most 
generally approved. If your wheat appears to be 
smutty, wash it clean in some open vessel, where you 
can rinse it by stirring ; skim off the smutty, and light 
wheat, and then go on to sleep as before directed ; this 
will guard against a future smut upon your crop. 
