31 
which these Agents are applied, the Per¬ 
fection and Preservation of the Cider will 
depend. 
The best Cider is always produced when 
the vinous fermentation has been fully com¬ 
pleted. This may be known by the Bubbles 
ceasing to rise, and to increase the Head 
or Scum, which has been gradually formed 
on the Surface of the Liquor, and this cri¬ 
tical moment for the first racking, should 
never be lost. 
If the fermentation be carried on in 
Casks instead of open Vessels, greater vi¬ 
gilance must be used, because what is 
going on is out of sight,—and care must be 
taken that the Cider be racked the very 
moment the slightest degree of hissing is 
perceptible;—and, as Acids are formed by 
the absorption of that part of the atmosphe¬ 
ric Air which is the acidifying principle, by 
