408 
may be turned to a good account. The apples which had 
been thrown aside in sorting, and then ground apart, will, no 
doubt, make a detestable drink the first year ; but, by means 
of this process, it may be so far corrected, as to be rendered 
drinkable for several months. By adding to it some ingre¬ 
dient, that will excite it to work, it will be easy to convert it 
into vinegar. 
It is proper at all times, that unless the apples were ga¬ 
thered very clean, they should be worked before they are 
ground. The juice is thereby rendered more pure, and the 
washing should not be omitted, especially with regard to bad 
fruit. 
When cider has got too sharp, a small quantity of malt 
thrown in, will diminish its roughness by mashing the acid ; 
lime which absorbs it, is better still. ' 
When it has been in draft a long time, it gets flat. Put in 
a vial, two-thirds full of powdered chalk, fill it with water 
and sulphuric acid, (oil of vitriol) and then apply it in such 
a manner, that the carbonic acid gas, which will be disengaged 
from it, -may be discharged into the cask. The liquor will 
thereby partly recover its original briskness. The cask must 
be sealed up hermetically during the operation, and for some 
time after. Salt of tartar mixed with chalk, will have nearly 
the same effect. Tnese things, however, are rather matters 
of curiosity than of an economical use. It is probable, that 
the most eligible way, is to pour it out, and fill another vessel 
with it. 
Cider requires to be kept in a cool place, rather damp, with 
a temperature nearly uniform, and to be deprived of the light. 
It should also, if possible, be far removed from all sorts of 
filth, be exposed to the north, and be kept quiet. 
This last precaution is not less indispensable than the others. 
I have been myself obliged to abandon a very commodious 
cellar, which was under my barn. The agitation of the air 
caused by the motion of the flails, and the shaking of the 
floor, turned the cider sour. 
Brown sugar occasions the same effect on this beverage as on 
brandy. Melt some of it on the fire with a small quantity of 
that which it is intended to make more agreeable to the eye, 
and then by means of a forked stick, incorporate it with the 
massof the liquor to be coloured. It also communicates to it 
a slight taste of noyau. The proportion to be used, is about 
* half a pound a hogshead. 
Incase the lees should be late in falling to the bottom, their 
settling may be hastened, merely by means of the white of 
eggs; or, (after having racked the cider, and put it in a vat) 
with skimmed milk, and baked sweet apples; the whole being 
amalgamated together with a solution of isinglass.* Small 
* A dozen whites of eggs, with the shells, or about a dozen of baked 
apples, well incorporated with a pintof skimmed milk, and half an oiTnce 
of isinglass, per hogshead.' 
shreds 
