29 
Glass, that it may be known when the 
Cider is bright, which, as soon as it is 
observed to be, let it be racked,—and 
not before; unless, indeed, it should, 
from atmospheric or other causes, get 
into a state of fermentation,—in which 
case it should be instantly racked, and 
the racking continued till the fermentation 
ceases. 
For, let it be remembered always, that, 
in proportion as the vinous fermentation is 
carried on, the Spirit is elicited, and the 
Sweetness subsides into the new product of 
Wine. It is of the greatest importance, 
therefore, that the vinous fermentation does 
not proceed beyond its due limits; and, 
that it may be stopped at the proper time, 
it is necessary to watch the Must, or new- 
made Cider, by Day and Night, through 
the whole of the period,—because, soon 
after the termination of the vinous termen- 
C 4 
