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CHAPTER XXIV. 
Of Bunging the Cider—A method <f quickly reducing Swellings 
from Bruifes. 
It has not yet been ascertained, which is the precise time 
when it becomes indispensable to bung the cider. The best, 
1 believe, that can be done, is to seize the critical moment 
which precedes the formation of a pellicle on the surface, and 
above all, not to wait till it gets sprinkled with bubbles, as 
they are the signs or decomposition. On the other hand, when 
it is done too soon, the great quantity of gas remaining, will 
force the liquor to make itself way through* that part of the 
casks which opposes to it the least assistance. This is the 
most ordinary cause of leakage, though the vessel might have 
been originally sound. 
This accident may be prevented by boring a small hole near 
the bung, with a gimblet, to give a vent to the gas, that might 
detach itself from the mass, and which is to be stopped up as 
soon as there is not any room to be afraid of its effects. In the 
same manner, a small piece of lead, shaped like the valves of a 
pump, may be used, or a short light nail with a large head, 
as the internal pressure will easily overcome such obstacles as 
these. It will be advisable to take these measures as soon as 
the cider is bunged. 
As soon as the internal pressure has disappeared, every access 
to the external air must be prevented, and the bung must be 
daubed over with a compound of clay and cow-dung, or what 
is perhaps preferable to any thing else, it mu ft be covered with 
a hand-ful of wet sea-w'eed ashes. This latter ingredient is 
sensible of the least variations in the atmosphere, and most 
commonly keeps moist. 
As it is necessary in preparing cider, that it should be very 
much exposed to the air, so after it i» once made, it cannot 
be kept too much from it. 
Though strictly speaking, this work has nothing to do with 
the effects of the air, but with reference to its subject matter, 
1 hope that the reader will show some indulgence to the follow- 
ing 
I 
