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CHAPTER XXV. 
\ 
Of the Disorders of Cider , and how to Cure several of them—How to 
Colour it, to Purify it, to pour it out from one Cask into another, to 
Load it, and to Carry it. 
But to return from this digression to the treatment of cider. 
—Sometimes, in consequence of warm weather, it becomes 
disgusting, gets clammy, and runs like oil. By tracing the 
cause of this, it will be easy to learn how to apply a proper 
remedy. 
As this defect is owing to the liquor not having been suffi¬ 
ciently attenuated in working, it will be desirable to use all 
sorts of things, containing a superabundance of gas; such as 
sugar, raisins, vine leaves, chalk, and the like. It must then 
be well shaken, have a little acid added, and be poured out 
into another vessel. 
There is some cider which improves after it has been tap¬ 
ped for a few days. The gas which had previously remained 
at the surface, had given it a harsh kind of taste, which is ge¬ 
nerally removed after it has been in draft some time. It is 
only after this elastic fluid has got combined with a certain 
portion of the external air, that the liquor has acquired all the 
goodness of which it was susceptible. This is an additional 
reason for not neglecting to expose it to its action at the pro¬ 
per time. 
As to the mouldiness on the surface of cider, which is known 
in this island under the name of the Flowers of Cider, it is, in all 
probability, owing to a decomposed liquor, or to imperfect 
fruit. In either case, as the principle itself is degenerated, it 
no longer admits of any remedy. 
Small cider, when kept for the whole year, gets impaired. 
By grinding it again, in the proportion of about half a hogs¬ 
head for each trough-full of apples, it will be so far restored 
as to make a good beverage. This fortunate change also takes 
place with cider originally good, but which had been put in a 
badly-seasoned cask. The badness it had contracted there, 
gets so completely fixed in the cheese, that cattle, be it ever 
so hungry, will not touch it. This practice succeeds equally 
in correcting that which'runs, as well as that which has been 
impaired by length of time. 
besides the process of using charcoal, which I have already 
explained, it follows aljo from this one, that very bad fruit 
may 
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