to that in the cask. Others, instead of dissolving the isinglass over the fire, digest it in white wine for the space of four or five weeks, during which time it acquires the consistence of a jelly; a quantity of this being beaten up with some of the liquor, the whole is worked into a froth, and mingled with the rest. As soon as the cyder becomes clear, it is drawn, or bottled off, as occasion may require.
Those who are anxious to prepare good cyder, ought diligently to watch every change of the weather, however slight; as the least neglect, at such times, is often detrimental to many hogsheads. In summer, the danger is much greater than in winter. There is, however, scarcely any distemper incident to this liquor, which may not, by a timely application, be easily remedied. If it become somewhat tart, about half a peck of good wheat, boiled and hulled in a manner similar to rice, may be put into each hogshead, which will effectually restore it; and also contribute to preserve it, when drawn out of one cask into another. Such a remedy is doubtless far preferable to that odious custom practised by too many cyder merchants, who put animal substances into their liquors, namely, veal, pork, beef, mutton, and even horse-flesh, for the purpose of fining them. This singular expedient, though sanctioned by the usage of ancestors, we think it our duty to reprobate; because it is fraught with mischievous effects on the constitution of those, who are doomed to drink the cyder thus adulterated. By allowing a small quantity to stand in an open vessel for two or three days in a warm room, the fetid exhalation of the liquor will easily discover its ingredients.
The best cyder is that made from a red-streak apple, grafted upon a gennet-moil stock. These two varieties of the apple-tree agree well together, and their trunks seldom canker, as others are apt to do, especially when the former is grafted on crab-trees. The fruit of the red-streak obtained from the former combination, is always larger and milder; and, when ripe, not only most delicious eating, but also affords a mellower liquor than the same fruit produced by the latter mixture.
Many estates, where the soil is not proper for corn, might be greatly improved in value, by cultivating the different sorts of apples that are used in making cyder, which finds at all times a ready market, and requires no fuel in brewing it; besides that the labour occurs only once every year. The greater the quantities of cyder made together, the better it usually succeeds; but it will be necessary that the vessels in which the liquor is to be kept, be capacious and well seasoned. In this case, it will not only remain sound for a great number of years, but also progressively improve.
An ingenious Treatise on Cyder, in 4to. was published about the year 1754, in which the reader will find several pertinent instructions relative to this subject.
By the 27th Geo. III. c. 13, every hogshead of cyder or perry, made and sold by retail, pays a duty of 14s. 7d. to which are to be added 4s. imposed by the annual malt-acts, the whole amounting to 18s. and 7d.—For every hogshead, made and sold in quantities of 20
