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922 CY DER. 
increase of saccharine matter.” Mr. Knight says 
that the strongest and most highly-flavoured 
cyder which has been obtained from the apple, 
was produced from fruit growing on a shallow 
loam, on a limestone basis. All the writers on 
the subject seem to agree that calcareous earth 
should form a component part of the soil of a 
cyder-orchard. Coxe says the soil which yields 
good wheat and clover is best for a cyder- 
orchard. Mr. Buel states, “ My own observation 
would induce me also to prefer a dry and some- 
what loose soil, in which the roots destined 
to furnish food for the tree and fruit may pene- 
trate freely, and range extensively in search of 
nutriment.” 
2. Condition of the fruit—Fruit should be used 
when it has attained full maturity, and before it 
begins to decay. The indications of ripeness we 
have above stated. Hach kind of apple should 
be manufactured separately, or, at least, those 
kinds only should be mixed which ripen about 
the same time. Mr. Buel says, “ The apples 
| should ripen on the tree, be gathered when dry, 
in a cleanly manner, spread in an airy, covered 
situation, if practicable, for a time, to induce an 
| evaporation of aqueous matter, which will in- 
crease the strength:and flavour of the liquor, 
3. Grinding, Sc.—The apples should be re- 
duced, by the mill, as nearly as possible to a 
_ uniform mass, in which the rind and seeds are 
scarcely discoverable, and the pomace should be 
exposed to the air. Knight ascertained, by ex- 
to the operation of the atmosphere for a few 
spheric air, he ascertained the accession to be 
oxygen, which, according to Lavoisier, consti- 
tutes 64 per cent. of sugar. For fine cyder, he 
recommends that the fruit be ground and pressed 
imperfectly, and that the pulp be then exposed 
24 hours to the air, being spread and once or 
twice turned, to facilitate the absorption of oxy- 
gen; that it be then ground again, and the ex- 
pressed juice be added to it before it is again 
pressed. A grater cyder-mill was presented by 
_ J. BR. Newell, of Boston, at an exhibition of the 
Massachusetts agricultural society. in the autumn 
of 1828, It is thus described :—* It has a wooden 
cylinder, upon the surface of which nails are fixed: 
_ the heads are sharp upon the edges, and project 
above the cylinder about one-eighth of an inch. 
|The apples are filled into a hopper placed over 
_ the cylinder, and led into a narrow cavity at the 
upper side of it. The cylinder is mounted on a 
high frame, its axes being placed in composition 
boxes. A rapid revolution is produced by con- 
necting it with a horse-mill by belts or bands. 
_ The apples are reduced to a fine pomace, grated, 
not pressed. It performed well in the presence 
' and be separated from rotten fruit, and every 
| kind of filth, before they are ground.” 
| periments, that, by exposing the reduced pulp | 
| hours, the specific gravity of the juice increased: 
| from 1,064 to 1,078; and, from the experiment 
| being repeated in a closed vessel with atmo- 
purposes. 
CYMBIDIUM. 
of the committee, and grated a barrel of russet 
apples in 1 minute 34 seconds.” 
4. Fermentation.— The vinous fermentation 
commences and terminates at different periods, 
according to the condition and quality of the 
fruit, and the state of the weather. According 
to Knight, the best criterion to judge of the 
proper moment to rack off (or draw the liquor 
from the scum and sediment), will be the bright- 
ness of the liquor which takes place after the 
discharge of fixed air has ceased, and a thick 
crust. is collected on the surface. The clear 
liquor should then be drawn off into another 
cask. If it remains bright and quiet, nothing 
more need be done to it till the succeeding 
spring; but if a scum collects on the surface, it 
must immediately be racked off again, as this 
would produce bad effects if suffered to sink.— 
Among the precautions used to prevent exces- 
sive fermentation is stwmming, which is fuming 
the cask with burning sulphur. This is done by 
burning a rag impregnated with sulphur in the 
cask in which the liquor is to be decanted, after 
it has been partly filled, and rolling it, so as to 
incorporate the liquor with the gas. A bottle of 
French brandy, or half a gallon of cyder-brandy, 
added to a barrel, is likewise recommended, to 
be added as soon as the vinous fermentation is 
completed. 
CYDONIA. See Quince. 
CYLINDER. The name of a geometrical solid, 
formed by two parallel circular surfaces, called 
the superior base and the inferior base, and a 
convex surface terminated by them. There is a 
distinction between rectangular cylinders and 
oblique cylinders. In the first case, the axis, 
that is, the straight line joining the centre of — 
the two opposite bases, must be perpendicular ; 
in the second, the axis must form an angle with | 
the inferior base. The solidity of a cylinder is 
equal to the product of the base by the altitude. | 
Archimedes found that the solidity of a sphere 
inscribed in an equilateral cylinder, that is, of a | 
sphere whose diameter is equal to the height, | 
and also to the diameter of the base of the cylin- 
der, is equal to two-thirds of the solidity of the 
cylinder. The cylinder is one of those figures 
which are constantly in use for the most various 
CYMBIDIUM. A genus of 
sixty species are known to botanists; and nine or 
ten of these have been introduced to the hot- 
houses of Britain. Two of the introduced spe- 
cies, C. ensifolium and C. sinense, have fragrant, 
brown-coloured flowers, closely resemble each 
other, and have been cultivated in Britain since 
before the close of last century. The xiphium- 
leaved species, C. xiphiifolium, nearly resembles 
these, but has spotless, pallid, greenish flowers. 
The lance-leaved species possesses much beauty. 
The introduced species vary in height from half 
a foot to about a yard. The generic name 
tropical, epiphy- | 
tous, ornamental plants, of the orchis tribe. About. 
