135 / 230
APPLE
BRA^JDY.
135
OF
SOME
OF
THE
PRODUCTS
OF
THIS
COUN-
TRY
WHICH
AFFORD
SPIRITS
BY
DISTIL-
LATION.
This
country
abounds
in
many
fruits,
roots,
and
vege-
tables
that
will
yield
spirit
upon
distillation.
It
would
be
useless
to
give
a
separate
process
for
every
one
of
those
substances,
as
similar
substances
require
a
similar
mode
of
treatment.
This,
it
is
hoped,
will
be
a
sufficient
hint
to
any
one
who
may
wish
to
experiment
on
a
particular
kind
of
fruit,
vegetable,
&c.
And
first
will
be
spoken
of—
CIDER
SPIRITS,
OR
APPLE
BRANDY.
In
many
parts
of
the
United
States
large
quantities
of
apples
are
raised,
which
cannot
be
made
use
of
to
advan-
tage
in
any
other
way,
and
it
therefore
becomes
an
object
to
the
farmer
to
distil
them.
The
process
is
worked
thus
—
The
apples,
after
being
assorted,
so
as
to
work
the
ripest
first,
are
then
ground,
either
in
the
common
way,
or
with
a mill
constructed
similar
to
the
tanner's
bark-mill;
after
which
they
are
pressed
in
a
large,
powerful
screw-
press
as
long
as
any
juice
can
be
obtained.
The
cider
is
then
put
into large
cisterns
or vats
pre-
pared
for
the
purpose,
where
it
undergoes
a
fermentation,
and
is
fit
for
the
still
in
from
six
to
twelve
days,
according
to
the
weather.
Some
distillers
preserve
the
pomace
of
the
pressing,
put
it
into
casks,
and
cover
it
with
water,
until