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CHAPTER XXVI. 
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Of Brandy extracted from. Cider—Facilities to preserve the latter-—Of 
Casks—A Proposal to have false Bottoms to them . 
The brandy which might be extracted from cider, such as 
it is at present, could not form an object of speculation in this 
island, as long as it has the privilege of exporting it, and that 
spirituous liquors are so cheap. Indeed, it may be relied 
upon, that distillation would reduce the raw material to at 
least one-ninth, and that the liquor not being drinkable, it 
•would consequently remain on hand for the three or four first 
years. The cellars, the utensils to be applied to that pur¬ 
pose, the fuel, and the expenses of making, would require a 
capital, which it would be impossible to realise at the ipost 
favourable period. 
That which is extracted from the apple cheese, or the lees, 
is of an inferior quality ; it has usually an unpleasant smell, 
and is subject to take a smoky taste. 
There are some people who think, that to keep cider good, 
it should be supplied with other ingredients. Some throw 
into it broiled beans, others tallow; and, lastly, there are 
some who put isinglass in it. 
When it has been well made, it will keep for several years, 
and till a certain period, improve in very capacious vessels. 
However, as brandy is analogous to its nature, about three 
quarts a hogshead added about the beginning of February, 
or even before, will enable it to keep, and also oppose a fer¬ 
mentation which would tend to deprive it of its qualities. 
{Jin is good for it, but rum does not agree with it. I do not 
know any thing equal to a little elder blossom distilled with 
brandy to give it fragrance. 
I have every reason to think, that when the work is once 
finished, a decoction of the bark of the apple tree, or what is 
better still, distilled with brandy, would, from its astringent 
quality, have the effect of keeping the cider longer, while its 
very pure bitter, and which is analogous to the liquor, would 
heighten its flavour. This is, however, a conjecture which re¬ 
quires to be warranted by a longer experience than I have yet 
I 
