135 / 330
600
MISCELLANEOUS
VALUABLE
RECEIPTS.
135
rack
it
ao:ain.
When
the
fermentation
is
com-
pletelj
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
tumblerful
of
sweet
oil
may
be
poured
into
the
bung-hole.
Sound,
well-
made
cider,
that
has
been
produced
as
described,
and
without
any
foreign
mixtures,
excepting
always
mat
of
good
cognac
brandy,
(which,
added
to
it
in
the
proportion
of
1
gallon
to
every
30,
greatly
im-
proves
it,)
is
a
pleasant,
cooling
drink,
and
useful
beverage.
Cider
prepared
as
above
is
generally
used
to
imi-
tate
the
diifereut
kinds
of
wine.
No.
267.
Another
Rule
for
making
good
Cider.
In
grinding
the
apples,
reduce
the
whole
fruit
to
a
uniform
pomace.
Allow
the
pulp
to
remain
from
2
to
6
or
8
days
;
if
warm
weather,
for
a
shorter
time,
and
if
cold,
a
longer
time,
according
to
the
state
of
the
weather,
stirring
it
every
day,
until
put
to
the
press.
If
there
should
be
any
wanting
of
the
sac-
charine
matter,
add
sugar
before
fermentation
takes
place,
and
after
fermentation
add
spirits
of
wine.
After
the
liquor
has
remained
a
few
days,
(after
its
having
been
strained
through
a
sieve,)
taking
off
the
scum
as
it
rises,
then
draw
it
off
into
casks,
and
place
in
a
cool
cellar;
or
let
it
be,
a
short
time
after
the
pressing,
placed
in
a cool
place,
put
into strong,
light
casks,
and
after
the
pomace
has
all
overflown,
drive
the
bung
close,
and
bore with
a
gimlet
a
hole
through
the
bung,
and
put
in
a
spile
to
draw,
when
the
cask
appears
to
be
in
danger
of
bursting.