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44
WIN"E.
pulp, consequently the best machinery only
should be used. The
pum.ice
should then re–
n1ain
fr01n
two to eight days, (depending upon
the weather,) agitating the mass daily till put
to the press. This proceeding has a tendency
to cause the saccharine principle
to
be devel–
oped; to cause the pumice, which at first \Yas
sourish,
to
becon1e sweet, sugar being produced
by the union of pulp and juice, which, if
sooner separated, could not have been formed
in such quantity. Joseph Cooper, of New Jer–
sey, one of the best authorities, says "the
longer a cheese lies after being ground, before
pressing, the better for the cider, provided it
escapes fermentation until the pressing is c01n–
pleted."
After the pressing, strain the j nice through
a fine sieve, and allow it
to
ferment for three
or four days, taking off the scu1n as it rises;
then rack into casks that arc
strong, tight,
and
sweet,
and place it in a
cool
situation, so that
fermentation
inay
progress
slmcly,
the alcohol