[ 35 ] 
immediately put into the mill,, which should,, if po's-:^ 
sible, be so close set as to break the seeds of the 
apple. For these, it is-well known,. coiitai.ii an a- 
greeable bitter, and would communicate to'the must 
a certain taste which could not fail to be ex-tremely 
grateful to the palate. The vessels which receive 
the must should be so perfectly clean as-to emit no.'- 
kind of odor. Merely to rinse them with water is 
not always sufficient. It is indispensable, in order 
to procure the best cider, that the- cask in which it 
is put, either to ferment or to preserve, be perfectly 
sweet, otherwise the very best must will turii' out an 
indifferent liquor.. The manufacturers of wine take' 
immense pains with their casks, and if I mistake 
■not, begin the operation of cleansing them many 
months before the time of vintage. Some of theim 
burn a match in the cask just before the must is. 
poured into it. The best method of cleansing ves¬ 
sels, so as to leave the liquor free from any minatu- 
ral or adventitious taste, may perhaps be known tov 
some gentlemen of the Society ; if so, they will see 
the necessity of communicating it, in order that 
nothing may be wanting to ensure the success con¬ 
templated. [See Note, at the end.] 
Having now filled the casks with the new must, 
as it ran from the press, you approach the very cri¬ 
sis, the most difficult part of the whole process, that 
is, the period of fermentation. How long this should 
be suffered to continue, before the cask is closed 
tight, and the liquor secured from all external air, 
