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To Prepare Casks for Cider

Cider should never be put into new casks without previously scalding them with water containing salt, or with water in which pomace has been boiled. Beer casks should never be used for cider, or cider casks for beer. Wine ally remove must. tice differing in this respect. In the former and brandy casks will keep cider well, if the case the liquid is treated in all respects like tartar adhering to their sides is first carefully wine. The cask has a bung in which is fixed, scraped off and the casks be well scalded. air-tight, a tin tube bent at right angles, or a Burning a little sulphur in a cask will effectupiece of india-rubber tube. The free end of the tube in either case dips into a vessel of water. This arrangement allows the gases liberated in fermentation to pass out, and the end of the tube being covered with water, air fruit. The cider should be first settled and cannot pass in. The bubbling of the gas racked off from the dregs, but fermentation through the water shows how the fermenta- should not be allowed to commence before tion is progressing. When this has ceased, canning. the cider is racked off into clean casks, which are to be full and bunged tightly. Much of the excellence of cider depends upon the tem-