nd her sex a great moral victory! Is he _right_?--it were a great
error to oppose him. Is he _wrong_?--he will soon discover it, and
applaud the self-command which bore unvexed his pertinacity. And
gradually there will spring up such a happy fusion of feelings and
ideas, that there will be no "last word" to contend about, but a
steady and unruffled flow of generous sentiment.

2197. Cider.

A beverage made from the juice of the apple, and for which sour and
rough-tasted apples are generally preferred. The process of making
cider varies in different localities, but in every case essentially
consists of the collection of the fruit, and the expression and
fermentation of the juice. The _collection of the fruit_ should not be
commenced before it has become sufficiently mature. The apples, after
being gathered, are usually left for fourteen or fifteen days in a
barn or loft to mellow, during which time the mucilage is decomposed,
and alcohol and carbonic acid developed.

The _expression of the juice_ is the next step in cider-making. The
apples are ground to a pulp in a mill, consisting of two fluted
cylinders of hard wood or cast iron working against each other. The
pulp is afterwards put into coarse strong bags, and pressed with a
heavy weight so as to squeeze out all the juice. This is then placed
in large open tubs, and kept at a heat of about sixty degrees. After
two or three days for weak cider, and eight or ten days for strong
cider, or as soon as the sediment has subsided, the liquor is drawn
off into clean casks. The casks are then stored in a cellar, shaded
barn, or other cool place, where a low and regular temperature can be
insured, and are left to mature and ripen until the following spring.
The refuse pulp may be given to pigs and store cattle.

2198. Bottling Cider.

Preparatory to _bottling cider_, it should always be examined, to see
whether it is clear and sparkling. If not so, it should be clarified,
and left for a fortnight. The night previous to bottling, the bung
should be taken out of the cask, and the filled bottles should not be
corked down until the day after; as, if this is done at once, many of
the bottles will burst by keeping. The best corks should be used.
Champagne bottles are the best for cider. When the cider is wanted
for immediate use, or for consumption during the cooler season of the
year, a small piece of lu