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

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WINE.

6th. To finish the process for making the prepared cider, by carefully observing the in– structions to the very letter, on the principle that "what is worth doing is worth doing well." 7th. Do not neglect to place and keep tlie "prepared cider" (as well as all other ciders) in a cool temperature, so as to prevent it from taking on the acetous fermentation, which it is apt to do when the temperature is too high. 8th. Sweet apples are always to be preferred for making the "prepared cider," which is to be used for imitating foreign wines; the object being to have the saccharine principle in quan– tity and quality, thereby securing, at a low temperature, a strong vinous liquor. Our object, thus far, has been to give the reader a proper insight into the practice and principles which govern the nlanufacture and fermentation of vinous liquors, and of instruct– ing him in preparing the basis for the imita-