But if
a hogshead can soon be drank, use a stronger _alkali_, such as salt of
tartar, salt of wormwood; but in using them, you must always preserve
their colour with _lac_, or else the _alkali_ will turn the liquor
black, and keep it foul.
To one hogshead, take two gallons of _lac_, and put to it one ounce
and a half of isinglass beat well and pulled small; boil them together
for five or six minutes; drain it, and when a stiff jelly, break it
with a whisk, and mix about a gallon of the cyder with it; then
put three pounds of calcin'd chalk, and two pounds of calcined
oyster-shells to it, whisk it well together with four gallons more
of the cyder, and apply it to the hogshead. Stir it well, and it will
immediately discharge the acid part out at the bung. Let it stand one
hour, then bung it close for five or six days; rack it from the bottom
into a clean hogshead, and apply one quart of forcing to it. If you
use a strong _alkali_, put to the _lac_ four ounces of salt of tartar,
or salt of wormwood; but the former is best, as it hath not the bitter
taste in it which the wormwood has.
_Note_, Lac _is milk, but the cream must be skimm'd off it for use_.
To cure OILY CYDER.
The reason that cyder is sometimes oily, is owing to the fruit not
being sorted alike; for the juice of fruit that is not ripe will
seldom mix with ripe juice in fermentation.
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