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To Cleanse Cider Barrels

Take lime water and a trace chain and put them in the barrel through the bung-hole, first securperature at which the fermentation is con- ing a strong twine to the chain to draw it out ducted; a point utterly overlooked by the manufacturers of this liquor. Instead of the apple juice, as soon as it is expressed from the fruit, being placed in a cool situation, where the temperature should not exceed 500 or 52° Fahr., it is frequently left exposed to the full heat of autumn. In this way much of the alcohol formed by the decomposition of the sugar is converted into vinegar, by the absorption of atmospheric oxygen, and thus the with. Then shake the barrel about until the chain wears or scours off all mould or pomace remaining in the barrel. Then rinse well with water; after throwing out the rinsing water put in a little whiskey, turning the barrel to bring it in contact with every part, and pour out all you can.