Lynchburg Virginian. [volume] (Lynchburg [Va.]) 1829-185?, 1829-09-07

ne carefully kept apart from such a. are yellow
or yellow intermixed with red The latter
Kinds, which should remain on the trees ,;ll
ripe enough TO fall without being much shaken.
are alone capable OF making fine cider Each
KIND should he collected separately. az noticed
above, aud kept I'LL it becomes perfectly mel.
low For this purpose. in the common prnc.
ice oil the country. they are placed in heaps OF
io'nciies or loot thick, and exposed TO the
sun ana AR, aud rain not being ever covered,
except IN very severe frosts The strength and
flavor of the future liquor are increased by keep
lug the iruit under cover some time before il is
ground bur unless a situation can be atfordel
u, IN which il is exposed TO free current of air.
aud where IL can be spread very thin, il is apt
To contract an unpleasant SMELL which will
nuch AFFECT the cider produced from il. Few
farms are provided with proper buildings for
mts purp So on large scala. aud the improve
men' OF the liquor will mol nearly pay the ex.
| lense Of erecting them, II may reasonably be
supposed, that much water IS absorbed by the
| tfhlt IN RAINY season but the quantity of
'"ice yielded by any given quantity OF fruit
VIII be found 10 dmninish as IL becomes more
mellow, even IN very wet weather, provided Il
be ground when thoroughly dry. The adyan
tages, the efore, of covering the fruit will pro
baby be much less than may al first sight be
by which the most proper pont of maturity in
tn irnit can he ascertaincd with accuracy but
II improves as long a, il confines to acquire a
| deeper shade OF yellow. Zach heap should be
| examue1 prior TO its being ground aud any
| decayed OF green frui carefully taken away
The expense of this will be very small, and
will be amply repaid by the excellence of the
liquor, and the ease with which too great a de.
gree of fermentation may be prevented.
! Whether the pommage should Immediately
| alter grinding be conveyed to the press, there
TO be formed into kind of cake or what is
| called the cheese or whether il should remain
some time IN that state before pressing. c,heris
have mol agreed. Some say il shou,d ue pres ed
immediately after grinding OTHERS conceive II
| brst 10 suffer II IN remain IN the grading
| rough, or IN watts employed for the purpose
| Tor twrnty four hours, or even two DAYS, tina
| II may acquire not ohly a redness Of color, but
! also that 1t may form an extract with the ind
aud kernels. Both extremes are, Croker
| thinks, ong. There is analogy, he says, be.
| wren the making OF cider from apples, and
wine from grapes and the method which the
wine maker pursues ought 10 be followed by
| the cider maker When the pulp If the grapes
has lain some time in the watts the vinIager
thTnsts his hand Int0 the pup, aud takes some
(, ON the middle OF the mas and when he
lFFHC'Ntst " eHltIl, lldi lHP luscious sweet
ness is gone of and that his nose is affected
with Sigh p quancy, he Immediately carries
1t to the press, aud by slight pressure express.
SEES his prime jnice. In like name, should the
ri5eTist determine the time when hrs pulp should
he carrie TO the press. Ii he carry il imme-
diatply from the ml IL the pre- $, he mi hi lose
sone small advantage which may be expected
II om the rnd aud rnels, anj has liquor ma,
be of lower color Than he might wish. II he
| suffer it 20 re nan too long Impressed, he will
find to his cost, that the acrtous fermentation
VIII come on o"io"" tI,, -innn. is ueTfccte6 eS.
pecally III he early part of the eldif making
season, He viii generally find that his pulp Is
in fl tale for pressing in about ~ OF Ii
hours. II he must of necessity keep 1t IN that
state longer. he will find sensible heaY there.
| IN, which will eng ander premature iermenta
| ton aud he must not delay turning 1t over,
thereby 10 expose the miGdle OF the mas, 10 the
| influence of the atmosphere. kpighi sopinlon
| is, however, thai il should remain "a hours be-
| fore il is taken to the press.
| The pOmmase being carried 10 the press, aud
a square cake or cheese made Of II, by pll cling
| very clean sweet straw or reed between the va
nous LAYERS of pomtnage; or by putting the
| same into the hair cloths, aud placing them
one on another. II is of importance that the
straw ur weed be sweet, and perfectly free from
any fusfness, lest the cider be impregnaed
Herewith.
| Thus far, SAYS Croker, cider making is
mere manual operation, performed with very
little skill in the operator but here IT is that
the great art of making good cider commenc S ;
nature soon begins to work wonderful change
III this full looking, iurbid, fulso,ne and
| wholesome fluid and by the process OF ter
meatatiun alone, converts II into v holesomr,
vinous, saubrIou,, hear-cheer,ng beverage.
| Fermenl alton IS an intestine motion oil the
parts of a fermentable body. Tals motion, III
| the present case, is always accompanied with
mn evident ebnlliiion, the bubbles rs ng 10 the
surface, and there forming scum or soft and
| spungy crust, over the whole liquor. THIS
crust is frequently raised and broken by the
air as il disengages itself from the liquor and
forces itself through II. This effect continues
whilst the fermentation is brisk, but at last
gradually ceases The liquor now appears
tolerably clear TO the eye aud has pIquant
vinouS sharpness upon the tongue. If in his
| state the least Kissing nois" be heard IN the
| fermentlng liquor, the room is too warm, and
atmospheric air must be let IN nj the doors and
| Al the windows. Now, continues Croker, IS
the critical moment which the cide,i,t mast
not lose sight of tor, if he would have strong,
generous. AID pleasant liquor, all further sen
sibe fermenla ion must be stopped. This Is
| best done by rackihg OIL the pure part INTO
open vessels, which must be placed in more
cool situation for d'y or two; after which 1t
nay again be barreed and placed in some
| moderately cool siluation for the winter. The
Hefelordshre cider farmers, after the cider
has perle cted lis vnous ferine ntaiion, place
their casks Of cider in open sheds throughout
the winter; aud when the spring advances,
give the last racking, and then cellar it. In
rackiLg, it is advisable that the stream from
the racking cock be small aud that the rece-
ving.tub be but a small depth below the cock,
lest, by exciting violent motion Of the parts
of the liquor, another fermentation be brought
up. The fecuehce of the cider may be strain
ed through fiitering bag, and placed among
the second-rate elders but by no means should
il b. returned to the prime cider. la this Sit
uation the CT Ter will, in course of time, by a
sort of Insensible fermentation, not only drop
the reminder Of its gross lees but will become
L. Ia ..ft,