400 
and that it absorbs its carbon and acid, (qualities which it 
almost always contains to excess), without affecting either the 
saccharine part, whence the spirituous principle arises, nor 
that principle when it is already formed. 
It is to be laid down as an invariable rule, that in no case 
whatever, the first fermentation of cider should be impeded. 
As it works less violently than wine, it stands in need of all 
the resources with which nature has supplied it, to divide the 
viscous particles of which it is composed, and which can only 
be separated by this operation. The lime therefore, must not 
be introduced till after the cider has undergone a complete 
fermentation, and been racked. As this ingredient is merely 
employed as a corrective, it is proper for one to be circum¬ 
spect in the use of it, and rather to use too little than too 
much. I believe that a pound and a half, or two pounds of 
w'ell burned quick lime, reduced to powder and sifted, is suf¬ 
ficient for each hogshead.* This is the method, which after 
several trials, I have lately practised on above a hundred 
hogsheads, which have turned out to be excellent. 
It is another advantage resulting from the use of lime in 
cider, that it diminishes the trouble which a series of fermen¬ 
tations would occasion, and gives room to its undivided parts 
to precipitate. After these have been discharged, that is, 
three weeks or a month after the application of lime, the liquor 
should be racked. It is not yet so attenuated, but that it has 
carbon enough remaining to create a good gentle fermenta¬ 
tion. 
As the acid predominates more when the fruit is unripe 
than when it is ripe, and in rainy seasons more than in dry 
seasons, it follows that cider requires then more lime. In 
other respects, people may make themselves easy on the ef¬ 
fects of this mixture. The worst, I think, which could hap¬ 
pen, would be that the drink would perhaps be opening with 
some constitutions. 
As one of iny casks, whose inside had been burned, kept the 
cider remarkably fine, it occurred to me, that charcoal might, 
perhaps, contribute to that circumstance. As I knew that 
this substance purified putrid water, and that when thrown 
into the pot, it took off from fish and flesh in boiling a tainted 
taste, 1 wished to try whether it would not also succeed on 
cider. As I had then a vat full of a very bad taste working, 
1 -had a certain quantity of powdered charcoal put in a bag, 
and thrown in; in about three weeks the same cider was be¬ 
come clear and vinous, and might be reckoned among the 
best. 1 have ever after put some in all that 1 have made, 
and it has constantly turned out to be of a better taste, and 
has taken less time in discharging itself of the dregs, than the 
* The lime should always be in powder, as it is difficult to slack it in 
lumps. The stone trough affords great facilities for grinding it fine, 
which is absolutely necessary. In a few hours one may prepare as much, by 
this me^ns, as will be wanted for the whole year. 
