Martinsburgh gazette. [volume] (Martinsburgh, Va. [W. Va.]) 1810-1825, 1810-11-09
from THE RURAL vrsIrEK.
CIDER.

out a mixture of yellow (for thar colour will
disappear in the first stages of fermertationl
should be carefully kept apart from such az
are yellow, or ,ellow intermixed with red.
The latter kinds, which should remain on
the trees ill ripe enough to fall without be.
ing shaken, are alone capable of making
fine cyder. Each kind should be collected
sepetssriy. and kept fig il becomes ~r<rfexc~
: mellow. The strength and 1avovr Oh the
iatare liquor are increased by keeping the
truit under cover before il is ground hut
unless it is exposed to 4 free current Of air
and spread Thin, it is apt to contract an uu-
pleasant smell, which will Affect the cyder
produced from it. Much wateris absorbed
by fruit in rainy weather; but the quantitv
OF liquor yielded by any given quantity Of
fruit becomes more mellow, even in verv
wet weather: provided it be ground when
thoroughly dry : and am not quite salts.
fed that the apple does not receive benefit
from the sun and light subsequently, to ito
being taken from the tree. . he advanta-
ges therefore OF covering the frait wiil pro-
badly be much less than may at frat be ex-
pected.
No criterion appears to be known by which
the most proper point of maturity in the fruit
can be ascrrtained with accuracy but l have
good reason to believe that il improves az
long al 1t continues to acquire a deeper
shade of yellow without decaying. Each
heap should be examined prior to its being
ground, and any drcaycd 81 green fruit care
fully taken away. Each kind should be
mixed with such only as becomes ripe pre-
cisely at the same time: but it is from the
former practice that Gne cider Of different
davonrs and degrees Of strength are best OBJ
tanned from the same orchard. The prac-
ticr howcvero OF mixing different varieties Of
fruit, will often be found eIigihle for il il
rsueh more easy TO End the racnixitK sgtsan-
tity o~fflchness, aEsrfngs nEy and favour I'd
three different varieties Of fruit than in one ;
and hence elders composed Of the juice Of
mixed froits, are generally fund to succeed
Nth greater certainfy, than those made
with any one kind. BY mixtures also, the
cyder maksr being able to give to each ca.k
agreatcr or less portion ofacid or astringcn.
ey, may best accommodate different paIates
and constitutions.
In grinding, the fruit should be reduced,
as nearly As possible, TO an uniformness, in
which the rinds and kernels are scarce dis
coverable. The advantages which the ci-
ders receive hona the perfect execution of
this process, are well known ; but from
" THAT source these advantages are derived
does not appear to be 50 well understood.
BY the mechanical operation Of the roller
wheel, or nuts, the various huids which
OCCUPY the different vessels and cells OF the
fruit are mingled with the juices OF the rind
and seeds. and with the maccrated SUBJ
stance of the We sells and cells themselves.
La such q mixture it sccms probablr thst
new electrick attractions will be cxertcd,
and omponn DIS formed which did not ex-
ist previous to the fruit being placed under
the roller |; and hence the most correct an-
alysis ofthe expressed juices which convey
but a very imperfect degree OF knowledge
of the component parts of the different Hue
ids. as thew existed in their state OF separa.
ton within the fruit. Ihavc extracted, by
the means Of q small hand press, the juice
of a single apple 1Vithout having frsc,ousy
bruised IL TO pieces ; add / have always
found The Juice thus obtained, TO be pale
and thin. and extremely defective 10 rich-
ness. though the apple possessed great
merit as a cider fruit. have then vcturn-
ed the expressed juice TO the pulp, which,
have re.pressed, after it has been exposed
during afew hours to the air and light , and
The Juice has then become deeply tingeds
less fuid and very rich. In the former
state it apparently contained but a small
portion OF sugar /, in the latter it certainly
contained a great quantity, much of which
[ believe TO have been generated suosc.
~quently to the fruit having been subjected
to the action of the prcss though it may
be difficult to explain satisfactorily the
means by which il could have been Produe-
ed.-The component parts Of sugar are