The American Orchardist; Or, a Practical Treatise On the Culture And Management of Apple And Other Fruit Trees, With Observations On the Diseases to Which They Are Liable, And Their Remedies
The American Orchardist; Or, a Practical Treatise On the Culture And Management of Apple And Other Fruit Trees, With Observations On the Diseases to Which They Are Liable, And Their Remedies
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In our eReader you can find the full English version of the book. Read The American Orchardist; Or, a Practical Treatise On the Culture And Management of Apple And Other Fruit Trees, With Observations On the Diseases to Which They Are Liable, And Their Remedies Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The American Orchardist; Or, a Practical Treatise On the Culture And Management of Apple And Other Fruit Trees, With Observations On the Diseases to Which They Are Liable, And Their Remedies
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11th. There are three fermentations of which ci- der is capable, viz. the vinous, which produces the al- cohol that gives the liquor its stimulating and exhili- rating qualities ; the acid, which turns the cider to vinegar, and the putrid, which totally destroys its spir- it and texture, and reduces it to a nauseous and poi- sonous liquid. The principal object in making good cider is to stop the xoorking of the cider as soon as the vinous fermentation is completed. There are several modes by wh...ich this may be effected. The first mode is, to have the vinous fermentation conducted in ves- sels air tight, or as nearly so as possible ; thus pre- venting the escape of carbonic acid or fixed air, which gives it life, and causes its briskness. Cider cannot become vinegar unless it can give 6ut carbonic acid gas, (fixed air) and receive oxygene gas, (vital air) which is the principle of acidity, from the atmosphere.
If the fermentation proceeds slowly, especially in air tight vessels, the liquor is impregnated with carbonic acid which under different circumstances would make CI9ER.
What to read after The American Orchardist; Or, a Practical Treatise On the Culture And Management of Apple And Other Fruit Trees, With Observations On the Diseases to Which They Are Liable, And Their Remedies?
You can find similar books in the "Read Also" column, or choose other free books by Thacher, James, 1754-1844. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
11th. There are three fermentations of which ci- der is capable, viz. the vinous, which produces the al- cohol that gives the liquor its stimulating and exhili- rating qualities ; the acid, which turns the cider to vinegar, and the putrid, which totally destroys its spir- it and texture, and reduces it to a nauseous and poi- sonous liquid. The principal object in making good cider is to stop the xoorking of the cider as soon as the vinous fermentation is completed. There are several modes by wh...ich this may be effected. The first mode is, to have the vinous fermentation conducted in ves- sels air tight, or as nearly so as possible ; thus pre- venting the escape of carbonic acid or fixed air, which gives it life, and causes its briskness. Cider cannot become vinegar unless it can give 6ut carbonic acid gas, (fixed air) and receive oxygene gas, (vital air) which is the principle of acidity, from the atmosphere.
If the fermentation proceeds slowly, especially in air tight vessels, the liquor is impregnated with carbonic acid which under different circumstances would make CI9ER.
What to read after The American Orchardist; Or, a Practical Treatise On the Culture And Management of Apple And Other Fruit Trees, With Observations On the Diseases to Which They Are Liable, And Their Remedies?
You can find similar books in the "Read Also" column, or choose other free books by Thacher, James, 1754-1844. [from Old Catalog] to read onlineMoreLess
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