
          Directions for making sweet, clear, CIDER, that
shall retain its fine vinous flavour, and keep good
for a long time in casks like wine.

There are persons in this country who have for
years been in the habit of making a particular fine,
rich, and sweet cider, which they sell from six to
ten dollars per barrel. The method of doing it they
have endeavoured to keep a profound secret.

The writer of this being acquainted with the art,
is desirous that all cider makers may profit by it,
and takes this method to make it more generally
known.

It is of importance in making Cider, that the
mill, the press, and all the materials be sweet and
clean, and the straw clear from must. To make
good cider, fruits should be ripe, (but not rotten)
and when the apples are ground, if the juice is left
in the pumice for 24 hours, the Cider will be richer,
softer and higher colored : if the fruit is all of the
same kind, it is generally thought that the cider
will be better ; as the fermentation will certainly
be more regular, which is of importance. The
gathering and grinding the apples, and pressing out
the juice, is a mere manual labour, performed with
very little skill in the operator ; but here the great
art of making good cider commences, for as soon
as the juice is pressed out, nature begins to work
a wonderful change in it. The juice of fruit, if left
to itself, will undergo three distinct fermentations,
all of which change the quality and action of this
fluid.  The first is the Vinous ; the second the
Acid, which makes it hard and prepares it for vinegar ;
by the third it becomes putrid. The first 
fermentation is the only one the juice of apples
should undergo to make good Cider.  It is this
operation that separates the filth from the juice,
and  leaves it a clear, sweet, vinous liquor.--To
preserve it in this state, is the grand secret ; this
is done by fumigating it with sulphur, which checks
any further fermentation, and preserves it in its
vinous state.  It is to be wished that all cider makers
would make a trial of this method :  it is attended
with no expense, and but little trouble, and
will have the desired effect. I would recommend
that the  juice, as it comes from the press, be placed
in open headed casks or vats ; in this situation,
and the person attending may with great
correctness ascertain when this first fermentation
ceases ; this is of great importance and must
be particularly attended to.  The fermentation is
is attended with a hissing noise, bubbles rising to
the surface and there forming a soft spongy crust
over the liquor. When this crust begins to crack,
and a white froth appears in the cracks level with
the surface of the head, the fermentation is about
stopping.  At this time the liquor is in the [illegible]
genuine clear state, and must be drawn of immediately
into clean casks ; and this is the time to 
fumigate it with sulphur. To do this, take a strip
of canvas of about two inches broad and twelve
long, dip this into melted sulphur, and when a few
pails  of racked cider is put into the cask, set this
match on fire and hold it in the cask till it is consumed,
then bung the cask and shake it, that the
liquor may incorporate with and retain the fumes,
after this fill the cask, and bung it up. This cider,
should he racked off again the latter part of February,
or first of March ; and if not as clear as you
would wish it, put in isinglass to fine it, and stir it
well—then put the cask in a cool place, where it
will not be disturbed, for the fining to settle. Cider
prepared in this manner, will keep sweet in
casks for years.

It is certainly of great importance to the people
of America, to cultivate the fruit, that is natural
to the soil of this country, and to make the most of
the fruit, which that soil produces ; especially,
when its produce is an article of value, and of great
consumption in this country.

A lover of Good Cider.
        