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136
THE
COMPLETE
PRACTICAL
DISTILLER.
it
undergoes
a
fermentation,
when
it
is
again
pressed
out,
and
the
cider
distilled.
This,
however,
requires
so
much
work
and
so
many
casks,
that
in
a
busy
season
it
is
scarcely
worth
attending
to
;
but
when
fruit
is
scarce,
it
may
be
done.
Many
persons
are
in
the
habit
of
grinding
the
apples,
and
then
throwing
them
into
casks,
where
they
undergo
a
fermentation,
after
which
the
whole
mass
is
committed
to
the
still.
Though
a
greater
quantity
is
said
to
be
ob-
tained
in
this
way
than
any
other,
it
is
a
bad
plan,
as
the
brandy
is
certain
to
possess
that
peculiar
empyreumatic
taste
which
renders
it
very
unpalatable.
The
operation
is
also
more
tedious,
and,
upon
the
whole,
the
least
pro-
li
table.
To
judge
of
the
progress
of
fermentation,
run
a
stick
down
in
the
centre of
the
cask
;
if,
upon
drawing
it
out,
it
is
accompanied
with
a
bubbling,
hissing
noise,
the
fer-
mentation
is
not
over
;
but
if
no
such
noise
is
observable,
it
is
then
fit
for
the
still.
To
those
who
are
desirous of
following
this
plan,
it
is
advised,
as
the
best
method
of
avoiding
an
empyreuma,
that
the
still
be
one-third
filled
with
water,
which
must
be
made
to
boil
before
putting
in
the
pomace.
The
spirit
made
from
cider
is
in
every
re-
spect
better
than
that
made
from
pomace.
PEACH
BRANDY
Peaches
grow
in
great
abundance
in
nearly
every
parv
of
the
United
States,
but
more
abundantly
and
of
a
better
quality
in
the
Southern
States.
The
flavour
of
peaches
is
equal,
if
not
superior,
to
that
of
any
fruit
in
the
world.