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Cider
thought
desirable
or
worth
while.
The
cider
must
then
be
left
for
a
time
in
order
to
ripen,
that
is,
to
develop
bouquet
and
vinosity.
If
intended
for
bottling,
that
process
may
be
performed
in
the
following
spring,
or
preferably
in
the
following
autumn.
All
antiseptics,
preservatives,
and
artificial
flavouring
agents
should
be
avoided
as
suggestions
of
the
devil.
Scrupulous
cleanliness
of
fruit,
filters,
presses,
mills,
vats
and
casks
should
make
the
two
first-named
possible
additions
unnecessary,
and
care-
ful
selection
of
fruit
should
make
the
idea
of
artificial
flavouring
an
obvious
absurdity.
79