30 
tation, the acetous fermentation, or forma¬ 
tion of Vinegar begins. But, from a variety 
of causes, it may happen that the vinous 
fermentation will go on too slowly,—very 
much to the deterioration of the Cider; in 
such cases, it will be advantageous to re¬ 
move the fermenting Liquor to a warmer 
Cellar, where the temperature of the Air 
may be raised to 55 Degrees of Fahren- 
heit’s Thermometer, if so great a degree 
of Heat be wanted. An increase of Heat 
always promotes and accelerates the vinous 
fermentation, and much vigilance is re¬ 
quired, at such times, to regulate the 
fermentation so excited, for fear of con¬ 
verting the Cider into Vinegar.—The first 
symptoms of which have been frequently ob¬ 
served within a few Hours after the close of 
the vinous Process thus artificially excited. 
As Heat promotes, so, on the contrary. 
Cold will restrain the activity of fermenta¬ 
tion,—and, on the skill and address with 
