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A TREATISE ON
IMITATION OF FOREIGN WINES.
CmER
or apple juice properly fermented, is the
article usually employed
to
produce imitations of
foreign wines.
The various
imitati<>na
are produced by a process
very similar to that of making the wine from the
juice of the grape, and its perfection depends upon
nearly the same principles. The fruit should be
sound, and not gathered until it has arrived at a
perfect state of maturity, as evinced by its flavor
when tasted ; for, if it be used when unripe, the
wine
will
be harsh, disagreeable, and unwholesome.
If
the fruit is decayed, the wine will be insipid and
nauseous
to
the taste. The juice
is
then pressed out
and used after being prepared. The juice of the
Crib
.Appk
is preferable. Much care is required
to
produce the fermentation properly.
In
the cider counties the culture of the apple en–
gages especial attention.
Dry
rising ground, shel–
tered from the northerly and easterly winds, is best
suited for an orchard. The fruit, after being gather–
ed, is usually left for fourteen or fifteen days, in a
Digitized
by