1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

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WIN"E.

pulp, consequently the best machinery only should be used. The pum.ice should then re– n1ain fr01n two to eight days, (depending upon the weather,) agitating the mass daily till put to the press. This proceeding has a tendency to cause the saccharine principle to be devel– oped; to cause the pumice, which at first \Yas sourish, to becon1e sweet, sugar being produced by the union of pulp and juice, which, if sooner separated, could not have been formed in such quantity. Joseph Cooper, of New Jer– sey, one of the best authorities, says "the longer a cheese lies after being ground, before pressing, the better for the cider, provided it escapes fermentation until the pressing is c01n– pleted." After the pressing, strain the j nice through a fine sieve, and allow it to ferment for three or four days, taking off the scu1n as it rises; then rack into casks that arc strong, tight, and sweet, and place it in a cool situation, so that fermentation inay progress slmcly, the alcohol