[ 33^ 1 



than one hogniead, the liquor was imnfiediately 

 taken out of the copper, and cooled in wooden 

 coolers. When it retained that degree of heat 

 only, in which beer is ufually worked, fuch aquan- 

 tity of ycaft was put in as I imagined would biing 

 on a tolerably briik fermentation — it fermented 

 pretty ftrongly during the night following, and the 

 next morning a thick yeafty froth covered the top 

 of the mafh-tub in which it was put — the fermen- 

 tation fubfided towards the evening, and, if I rc- 

 colle6V, was rather in a negative (late the whole day. 

 I think, had the fermentation continued longer, I 

 Ihould have made a more wine-like liquor, that 

 would not have retained fo much of the baked appk~ 

 fie tajley which you will perceive it has, and which 

 it will require fome years keeping (if it will bear it) 

 to get rid of. 



This year, if I have apples fufficient, I fhall 

 make fome frelh trials, and (hall endeavour at a 

 more perfrft fermentation. — Should I have any 

 fuccefs, or imagine any thing I may then have 

 done can be ferviceable to others, I fhall do my- 

 felf the pleafure to communicate to your Society all 

 the information I am capable of giving. 



I am. Sir, your moft obedient fervant, 



ROBERT STEVENS. 

 [For 



