ftiderable quantities; the tierces, of which this person had 
availed himself, restrained the liquor within suitable bounds* 
and moderated its impetuosity. This is, in all probability? 
one of the most simple expedients that can be had recourse 
to in making cider, to preserve it its sweetness. 
There are some writers who reason on the making of cider* 
Os on that of wine.* But they have a wrong notion of the 
subject. 
ist. Tartar, which is one of the bases of wine, only exists 
in cider, in an imperceptible degree. 
andly. Wine generally ferments before it has been sepa¬ 
rated from the must. On the contrary, the juice of the apple 
must be pressed from the cheese, and in part clarified, before 
it is left to ferment. 
3rdly. The fermentation of cider goes on slowly, and is at 
no time so rapid as that of wine. In the former, a candle 
gives but a faint indication of it in a vat, even at the time of the 
tumultuous motion $ while, on the contrary, the vapour of the 
trodden grapes is sometimes so powerful as to cause those to 
faint who go into the press room. 
4thly. Wine in a state of fermentation can produce, ac* 
cording to Chaptal, from ia to 28 degrees of heat, by Reau¬ 
mur’s thermometer; but cider seldom rises above the tempe¬ 
rature of the atmosphere. 
51h 1 y. The fermentation of wine (I mean that of the first 
period) is only for once, or is very weak if repeated; while 
that of cider, being renewed at different intervals, will exist 
for months. 
6thlv. The lees of cider are more copious, and require a 
longer time to settle, than those of wine. 
Lastly. To adapt cider to most tastes, it ought to retain a 
certain quantity of carbon, combined with a part of its sac¬ 
charine quality, which circumstance is most commonly op¬ 
posed to the nature of wine. 
As these liquors therefore produce different results in their 
most essential particulars, it is obvious that they require an 
opposite management in making. There is scarcely to be 
found any analogy between them, but in the characteristics of 
the fermentations they experience, the vinous, acetous, and 
putrid, fermentations, and in that the trials to make them re¬ 
trograde, have constantly failed in the one and in the other. 
Consequently the resources of art should be d rected to correct 
the bias of cider to get soiir, to establish the equilibrium of its 
elementary parts, and to keep them within certain bounds. 
* Rozier Cours Complet d’Agriculture, tome III. p. 43. 
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