I 
384 
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CHAPTER XVL 
I 
Oi 
f Pressing-~Of Re-grinding—Of the Moon's Infacnce—Of the Appfe 
Qheese—Of Hoops. 
Whichever of the two methods is adopted in laying the 
cheese, it is indispensable, that it should be pressed out with¬ 
out delay ; the more the fermentation which follows is uniform 
and simultaneous, the more the liquor will preserve its fla¬ 
vour. To this reason there is added another, that evapora¬ 
tion, by wasting to no purpose the fluid part, would occasion 
a considerable diminution on a quantity of cider. 
The first draft is preferable, however, when it is not in¬ 
tended to make small cider; it is no less acting according to 
good rules than economy, to drain the cheese as much as pos¬ 
sible, as thereby the fragrance of the rind and the flavour of 
the kernel are extracted ; it is necessary, to filter the liquor, 
to put under the cheese board a hair cloth, or a basket-full of 
ftraw. 
There are persons who think, that the influence of the 
moon affects the making of cider, and they assert, in support 
of their opinion, that such as is pressed out, when it is de¬ 
creasing, by being less disposed to ferment than the other, re¬ 
tains a more pleasant taste ; I am not able to decide positively 
on this point; still, 1 think that it deserves the less to be at¬ 
tended to, as the success of the management I shall 1 detail in 
the course of this work, is ascertained by experience; besides, 
it isevident, that if that direction was follow ed, it w'ould oeca- 
sjon a waste of half the time. In short, if there exists any 
foundation for this notion, it is, perhaps, rather on account 
pf the delay, than any lessening in the fermentation. 
When the cheese has been pressed in such a manner as not 
to yield any more cider, if it is but taken down, and broken 
into small pieces, then laid o‘n a second time, and treated as be¬ 
fore, it will still afford some gallons it 5 but this la$*er 
liquor is perfectly clear, 
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