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fl^otne
M^^t
WLintu
match
of
brimstone
burned
In
it.
It
is
then
agitated,
by
which
the
fermentation
of
that
quantity
is
completely
stopped.
The
cask
is
then
nearly
filled,
the
fermentation
of
the
whole
is
checked,
the
process
of
racking
is
repeated
until
it
becomes
so,
and
is
con-
tinued
from
time
to
time
till
the
cider
is
in
a
quiet
state
and
fit
for
drinking.
FRENCH
CIDER
After
the
fruit
is
mashed
in
a
mill,
be-
tween
iron
cylinders,
it is
allowed
to
remain
in
a
large
tun
or
tub
for
fourteen
or
fif-
teen
hours,
before
pressing.
The
juice
is
placed
in
casks,
which
are
kept
quite
full,
and
so
placed
under
gawntrees,
or
stillions,
that
small
tubs
may
be
put
under
them,
to
receive
the
matter
that
works
over.
At
the
end
of
three
or four
days
for
sweet
cider,
and
nine
or
ten
days
for
strong
cider,
it
is
racked
into
sulphured
casks,
and
then
stored
in
a
cool
place.
WESTERN
CIDER
To
one
pound
of
sugar,
add
one-half
ounce
of
tartaric
acid,
two
tablespoonfuls
of
good
yeast.
Dissolve
the
sugar
in
one
quart
of
warm
water;
put
all
in
a
gallon
jug,
shako
it
well,
fill
the
jug
with
pure
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