ON CYDER FRUIT. 307 



perlmerits, I reduced an eighth part of the glafs to a very fine I of the glafs 

 powder ; after which the tubes were opake, and had loft their * 



polifli. 



The greater part of this efflorefcence exhibited in the mi- in rhomboldal 

 crofcope rhomboidal parallelograms ; the reft triangles, moft parallelograms 

 of which were ifofceles. 



Having poured nitric acid on a portion of the efflorefced 

 matter, it diflblved 0.20. One part of this folution afforded. The effioref- 

 on evaporation, cryftals of nitrate of foda; the other afforded ""'''' "^^^ ^''^** 

 no precipitate with potafh. 



Thefe tubes were become good conductors of the ele6tric Thefe tubes had 

 f!uid; which led me to prefurae, that their decompolition was become good 

 occafioned by the humidity of the place where they were eieftrkity } the 

 kept ; which humidity, after it had penetrated the furface of decompofitien 

 the glafs, imperceptibly infinuated itfelf into its pores. This LobabTy^to hu- 

 efflorefcence, however, depends much on the quality of the midity. 

 glafs ; for we may obferve in the fame glafs frames, with a fjfcence dfpTnda 

 fouth or fouth-weft expofure, forae panes calcined to fuch a much on the 

 degree as to become entirely opake, while others retain their 9"J**^y °^ *^® 

 tranfparency, and are perfectly intadt. 



XX. 



On the Criterions or due Difcrimmations of Cyder Fruit. £1/ 

 Thomas Skip Dyot Bucknall, Efq.* 



To CHARLES TAYLOR, Efq. 

 SIR, 



JTlEREWITH you receive a paper on the criterions or due On cyder fruit 



difcriminations, by which the valuable cyder fruit may be af*^"** the making 



.., r ■ 10 . ,. T» ,0* cyder, 



certamed, reterrmg to my laft and preceding Papers on Va- 

 rieties. 



Report fays, cyders are not well produced out of the cyder 

 countries. Were it faid they are not well made, the affertion 

 would be juft; but it is a miftake to fuppofe that cyder cannot 

 be made in perfedion out of thofe fituations. Only choofe the 

 proper foil for the fruit, fee it ground down to a perfed fmooth- 

 nefs, rind, pulp, kernels and all ; duly fermented. — Tun the 

 liquor at the exaft point of time with regard to fettling, which 



* Soc. Arts, Vol. XXI. 



X2 is 



