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

46

WINE.

and not closed) for a few rninutes. The second fermentation soon begins, the scum to be re– rr10ved if necessary, and the liquor occasionally agitated. At the expiration of eight days to a fortnight it must again be racked off, filled, and the liquor closely confined by driving the bung tight, and sealing. In frmn three to five weeks fill up the casks, and in a fortnight further ex– amine it. If fine and clear, rack it once more, taking especial care that you select a fine, clear, tight, sweet barrel; but should it not be clear, it must then undergo the process of fining, and be afterwards racked in the rnanner above men– tioned. This cider is entirely distinct from the other sweet cider, and is prepared in this man– ner to serve as the " basis" for the imitation of f oreign wines. This prepared cider will keep for years if placed in a low temperature. "\Ve will again repeat the following general rules agreed upon by t he best authorities for the n1aking of cider:- ls t. Gather the fruit when fully ripe-pick-