d out the juice, and put it over the
sand in the cask, (having previously bored a gimlet hole in the side of
the cask), between the true and false bottoms, in which I introduced a
large goose-quill, stopped with another. The pipe was placed so high, as
to admit of a cask under it, to receive the liquor as it ran from the
quill, which, if rightly managed, will be perfectly fine, and being put
away in a cool cellar, and stopped close, will keep well, and prove of
an excellent quality.

This process is easy, and in every person's power to execute, as the
liquor, by being cleared, from its gross feculences, will not run into
that violent fermentation, so destructive to the fine vinous flavor,
which renders good cider so pleasing a drink.

_Query._ Would not a quart of good apple brandy to each barrel of cider,
made in this way, prevent any fermentation?

But it is generally believed that cider is the better for having
undergone a fermentation, becoming then more active and light; cider
that has undergone condensation, or has been boiled down until strong,
has been found to keep sound some length of time, but it is too heavy
and destructive to the appetite, cloying the digesting powers.--And by
too frequent use, I fancy, will ultimately produce ague and fevers; and
I fear, cider made according to the foregoing receipt, would have a
similar effect, but in a lesser degree.

I would recommend after a due attention to cleanliness, in the apple
mill, trough, press and casks, that the apples be assorted, and having
been exposed to the air, under a roof or shed some time, selecting the
sound only, that they be ground fine, and let stand soaking in the
pumice twelve hours, and then pressed off, through a clean rye straw
cheese (being the most common and convenient in the country,) and when
flowing from the press, a vessel should be provided, with the bottom
full of gimlet holes, in the style of a riddle, on which lay a coarse
cloth, then a layer of clean sand, over which a parcel of coarse rye
straw, and suffer it to filter thro' this vessel into the large
receiving tub; the rye straw will intercept the coarser pieces of
pumice, and may be changed frequently--This mode will rid the liquor of
all the coarser pieces of pumice--then I would recommend that the cider
should be placed in open hogsheads, such as are used for mashing grain
in distilleries; those being raised about two feet and an half high on
logs or a scaffolding, unde