The Wilmingtonian, and Delaware register., 1824-11-25
AyricUltuve.

CIDER.-Ihc making OF cider IS IN no
means completed by the expressing oi the
apple Juice. A great deal is yet to be done
before tho business !, complete. Inc neHt
operation is, one whic', nature produces, VIZ:
the fermentation; but it requires great at
tcntion in the cider maker. There arg three
stages of fermentation in liquors; the vihous,
the acetous, and the putrctactive-l ne tlrst
only is to be allowed i'll cider lwo modes OF
conducting the fermentation are practiscti.-
The first is with open headed casks, OF 'ats
The fermentation accompanied with a hiSsihS
noise the feculcnt particles OF the pomlce
rise to the top, and form soft spunEy crust
or scum over the surface of the liquor
When the liquor has sufficiently fermcntcd,
this scum begins to crack; tlsc assures arc at
first small bat soon enlarge, and open to view
the fcrmcnting liquor ooaing through them.
This Is tile critical moment; and it must be
seized before the scum bcmins to sink; which
If permitted will destroy the purity of the
li9uor. The iquor must nnw be mncdate-
tcly drawn on into clean casks.--liut as tins
mode OF conducting the fermentation is cS-
prcssiyc, and requires closer attention than
most persons can give il, the other mode IS
usually practiscd, which is thus. The cider
is placed in casks with che bungs out-either
in cellars, or in the open air. .As the tei1nen-
taton proceeds, the p0inace issues from the
bunghoe. Once or twice a day, the casks
are to be filled from a barrel kept Tor the
purpose, which should be kept bungcd to
prevent an excess of fermentation. The
state Of the front or cream discharged from
the bung-hole shcws when the fslTc entaton
is sufficiently over When that is perfectly
pure, or very nearly so, put i'll the bung loose
iy then as the fermentation subsidies, drive
it in tight, leaving the stopper OF the vent
hole loose for day OF two, after which drive
it in tight also. The less fermentation taxes
places the swcetcr will be the liquor a lit
tic experience will soon give the requisite
skill to any attentive manager. AS cider
which contains large portion ot sacharinc
matter, is the most valuable, and as the
fermentation, iii long continued decomposes
this sacharine matter, and makes the liquor
rough and unpalatablc, much attention should
be paid to prevent an excess Of fermentation
This is usually done by placing the casks IN
the open ar-and in as cool situation as
practicable. BY the process OF fermentation
the liquor is separated from its impurities
that which is specifically lighter rises to the
top, and the heavier lees sink to the bottom
leaving the intermediate liquor clear ard
bright---whcn this is the case, immediG:tlt
IIlN II on, ANA tlO lt'L suilcIl IL Oll ANY iINoui
to nlingle with its lees.
After the cider is drawn oT rs above dir
ected, il viii sometimes ferment again. Thi'
renewal of fermentation is very much pre-.
vented by the operation Of steaming will
birthstone TO do this, after a few pals o
tho rackcd elder are put into the clear cas!.
dip strips of rag about or S inches long int
melted birthstone; IL; them to a hook OF mai
on long bung: set them on fire, and brrl
them in the cask, with the few pals Of eide
/ before mentioned in it, tightly bungcd up
/, thea SHAKE the Cask well in order to incor
. porAte the fumcs OF the birthstone with th
+ liquor, and then fill up the barrel. If th'
cider, after being rached of remain biish
! and quiet, nothing more need be done, but
i d scum collect on the surface it must agai
be rackod as this, if suffered to sink woul
be injurious; and sometimes it must be rack
ed third time.
~. =, Al.