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I^ome
M^^t
WLinm
and
in
a
short
time
grow
very
thick.
When
little
white
bubbles
break
through
it,
draw
off
the
liquor
by
a
spigot,
placed
about
three
inches
from
the
bottom,
so
that
the
lees
may
be
left
quietly
behind.
The
cider
must
be
drawn
off
into
very
clean,
sweet
casks
and
closely
watched.
The
moment
the
white
bubbles
before
mentioned
are
perceived
rising
at
the
bung-hole,
rack
it
again.
When
the
fermentation
is
com-
pletely
at
an
end,
fill
up
the
cask
with
cider,
in
all
respects
like
that
already
contained
in
it,
and
bung
it
up
tight,
previous
to
which
a
tumbler
of
sweet
oil
may
be
poured
into
the
bung-hole.
After
being
made
and
barrelled
it
should
be
allowed
to
ferment
until
it
acquires
the
desired
flavor,
for
perfectly
sweet
cider
is
not
desirable.
In
the
meantime
clean
bar-
rels
for
its
reception
should be
prepared
thus:
Some
clean
strips
of
rag
are
dipped
into
melted
sulphur,
lighted
and
hung
in
the
bung-hole,
and
the
bung
laid
loosely
on
the
end
of
the
rag.
This
is
to
allow
the
sulphur
vapor
to
well
fill
the
barrel.
Tie
up
a
half-
pint
of
mustard-seed
in
a
coarse
muslin
rag
and
put
it
into
the
barrel,
then
put your
cider
in.
Now
add
the
isinglass,
which
"
fines
"
the
cider
but
does
not
help
to
keep
it
sweet.
This
is
the
old-fashioned
way,
and
32