
          The following directions for managing Cider were
communicated to me by a friend who obtained it from old
& experienced Manager. <s>October 28, 1815</s> <s>illegible</s>

In making, no rotten apples should be used, - 
The Cider should be extracted immediately after the pomace
is ground - The liquor put into clean sweet casks. They
should be placed as soon as possible in the Cellar.  The heat
should be from 50 to 70 degrees of Farenheit.
The Saccharine fermentation commences at the Press as
soon as the Apples are ground.  The vinous fermentation
commences in a few days and continures from 3 to 8
weeks, when the Cellar is very cool 3 months.
As soon as the cask  is put into the Cellar and before the
vinous fermentation commences put into each hogshead
¼ lb oyster sehlls for every barrel contained in it, cracked
as small as rye or oats, and i the Apples were principally
sour, 1 lb good sugar p [per] bbl [barrel]. Then bore a small gimlet hole
for a vent and put in the Bung slightly, so that a
little pressure will force it out, then let it ferment,
and when it is done bung it up and let it settle.
After it has completely settled and appears still & 
clear it must be racked off from the [illgible] into clean
casks, fumigated with sulphur, immediately after
fumigation in a day or two put into each barrel
the white of 6 or 8 eggs beat up in half a gallon
of the Cider.  The Cask should be kept cold as possible,
be perfectly full of liquor and air tight.  and
when drawn into Bottles or Casks it should be all
done at the same time to prevent injury from the 
action of the Air.

About two coffee cups of unslaked lime to a hogshead or two wine
glasses of it to a barrel put in before fermentation and well stirred has
been highly recommended to me for destroying the acidity and
preserving the sweetness of Cider through the Summer.
Also two or three small oyster s in the shell in each hogshead which will
be perfectly dissolved by the Cider.
        