!3 8 
FERMENTATION I CLEANLINESS. 
straw and given to the cattle. The animals enjoy it and it is thought wholesome and good for them. 
In small holdings it is frequently used when dry as fuel ; or lastly, the math may be thrown to the 
manure heap for the purpose of being returned in this form to the Orchard. 
By common consent, Pears for Perry require comparatively but little grinding. 
IV. FERMENTATION. 
Cleanliness. —In all the varied processes in the manufacture of Cider and Perry, from the 
beginning to the end, the most scrupulous cleanliness is required. The mill should be well cleaned 
before the fruit is brought to it ; if of stone, it must be scrubbed throughout; the iron clamps, and 
especially the leads which fixes them, must be carefully cleaned : if it is an iron mill, not only 
the stone rollers should be cleaned, but any rust which may have collected upon the framework 
must also be rubbed off, and the surface, if possible, kept bright. The juice of fruit will 
not dissolve the metal itself unless it is left long in contact with it; but it will readily dissolve 
at once the dull grey powder which forms on lead, and the brown rust of iron, which are the oxides 
of the metals ; while the salt formed, being quite soluble, is carried through the process of fermenta¬ 
tion, and remains in the Cider. The salt of iron, if it were sufficiently strong to be injurious to 
health, would spoil the Cider, so no more need be said of it: but the salt of lead is much more 
dangerous, and, since it sweetens the Cider, it is not to be detected so easily. In almost all the Cider 
districts the most painful cases of colic frequently occur from want of care to prevent any contact 
with lead. Sometimes the pulp is left in the mill for many days, when the lead is dissolved from 
lead soldering of the clamps, which connect the stones together ; or again, when it is in a still more 
dangerous form, the lead is dissolved by the Cider from the casks when white lead has been most 
improperly used by the cooper as caulking, to prevent leakage. 
“ Evil is wrought by want of thought, 
As well as want of heart.” 
Hood’s “ The Lady’s Dream.” 
Or lastly, and this is perhaps the most frequent cause of all, the Cider takes up the lead from the 
cider engine at the bar tap ; and the “Boots,” who drinks the first jug drawn in the morning, instead 
of throwing it away, as is the general rule, gets a most serious illness. Too much care cannot be 
taken to prevent the contact of Cider with lead, either in its manufacture or its preservation. 
The barrels or casks must also be examined, and if not perfectly clean and sweet they must 
be made so. Scalding with boiling water is the common practice, and some first clean the barrels 
by passing in through the bung hole a yard or more of stout iron chain, with a cord attached to one 
end for its removal, and rolling the barrel well about. A powerful jet of steam thrown into the 
barrel is far more effective, for obvious reasons, than scalding water, where circumstances admit of 
its application. Should these efforts not make it perfectly sweet, the barrel should be fumigated 
with the sulphur match, and scalded well after it. It is far better, however, to take out the head of 
every foul or even doubtful cask, that the cleansing may be thorough and effectual. This excellent 
practice is followed by some of the best Cider makers as regularly as the season comes round. 
It would be well, however, whenever the cider making house admits of being sufficiently 
