156 POMEROY ON EltUlT PLANTATIONS, 
so much as may be, into an uniform pap. When re¬ 
moved from the mill, it is thrown into a vat, where it 
remains for a day or two, till some degree of fermen¬ 
tation is observable. It is then put into separate 
hair cloths, each being, when the sides are raised over 
the contents, about six inches thick; and from six to 
ten of these are placed,one on the other, beneath the press 
where they are continued, under a most powerful 
pressure, so long as any juice can be forced from them. 
The liquor is then put into other vats, and when the 
grosser faeces have separated, it is drawn off into casks 
of sixty-three gallons each, leaving both the scum that 
had risen to the top, and what had settled to the bot¬ 
tom, behind. This, being strained through a three- 
corner bag of linen, or woollen cloth, is added to the 
other liquor, and is supposed to be the best of the 
whole. This last part of the process is omitted till 
after the principal part of the liquor has been racked 
once, or oftener, as it is found necessary to check the 
fermentation; and the faeces separated at each time, 
collected, and the whole strained as above. The 
liquor thus gained by straining, is found to possess consi¬ 
derable power to retard fermentation ; it is accordingly 
added to each vessel, in proportion as it seems more 
or less disposed to ferment. The refuse from the 
press in plentiful years, is thrown away ; but in those 
of scarcity, it is mostly ground a second time, with 
water; and the liquor procured, is used as an inferior 
family beverage, called, provincially, washings. In 
very scarce years, it is not to be supposed but the 
cyder-house has its obligations, in point of quantity, 
elsew'here, as well as to the trees. The management 
of the fermentation and fining, is an art so refined, so 
enveloped in mystery, that mortal language is not 
equal 
