A Philosophical And Statistical History of the Inventions And Customs of Ancient
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F In the process of making good cider, the apples should be assorted according to their kinds, and the degrees of ripeness, and left for some time in heaps. They should afterwards be bruised in a mill or trough, and allowed to remain in open vessels a day or two, and then pressed between hair-cloths, the liquor running into a vat or large cask, and suffered to stand there until fermented, when it should be drawn off and placed in other vessels till it becomes fine and clear ; and lastly, racked... off and kept in casks, or bottled for use. A por- tion of brandy, with a little flour of sulphur infused, renders the liquor purer and less liable to grow hard and sour.
* Hist. Manchester, vol. I. P. 321-2.
t Medical Transactions of the College of Physicians, 17 72*- 552 Modern cider -makers conceive that while fermentation is going forward, the introduction of a moderate proportion of sugar would greatly tend to the improvement of the liquor on the principle that the French recommend amelioration of their harsher wines by a similar mixture during fermentation.
What to read after A Philosophical And Statistical History of the Inventions And Customs of Ancient?
You can find similar books in the "Read Also" column, or choose other free books by Samuel Morewood to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
F In the process of making good cider, the apples should be assorted according to their kinds, and the degrees of ripeness, and left for some time in heaps. They should afterwards be bruised in a mill or trough, and allowed to remain in open vessels a day or two, and then pressed between hair-cloths, the liquor running into a vat or large cask, and suffered to stand there until fermented, when it should be drawn off and placed in other vessels till it becomes fine and clear ; and lastly, racked... off and kept in casks, or bottled for use. A por- tion of brandy, with a little flour of sulphur infused, renders the liquor purer and less liable to grow hard and sour.
* Hist. Manchester, vol. I. P. 321-2.
t Medical Transactions of the College of Physicians, 17 72*- 552 Modern cider -makers conceive that while fermentation is going forward, the introduction of a moderate proportion of sugar would greatly tend to the improvement of the liquor on the principle that the French recommend amelioration of their harsher wines by a similar mixture during fermentation.
What to read after A Philosophical And Statistical History of the Inventions And Customs of Ancient?
You can find similar books in the "Read Also" column, or choose other free books by Samuel Morewood to read onlineMoreLess
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