1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

WINE.

6th. To finish the process for making the

prepared cider, by carefully observing the in–

structions to the very letter, on the principle

that "what is worth doing is worth doing

well."

7th. Do not neglect to place and keep tlie

"prepared cider" (as well as all other ciders)

in a cool temperature, so as to prevent it from

taking on the

acetous

fermentation, which it is

apt to do when the temperature is too high.

8th. Sweet apples are always to be preferred

for making the "prepared cider," which is to

be used for imitating foreign wines; the object

being to have the saccharine principle in quan–

tity and quality, thereby securing, at a low

temperature, a strong vinous liquor.

Our object, thus far, has been to give the

reader a proper insight into the practice and

principles which govern the nlanufacture and

fermentation of vinous liquors, and of instruct–

ing him in preparing the basis for the imita-