[ 344 ] 



with the foreign fiery, fophiRicated mixtures, often 

 imported under the name of wines, would be to 

 degrade its for it certainly furpalTes them in fla- 

 vour and pleafantnefs, as much as it excels them in 

 wholefomenefs and cheapnefs. But rarely do we 

 meet with perry or cyder of this fuperior quality. 

 For what is generally fold by dealers and inn- 

 keepers is a poor, meagre, vapid liquor, prone to 

 the acetous fermentation, and of courfe very inju- 

 rious to the conftitution. Is it not very mortifying, 

 after the experience of fo many centuries, that the 

 art of preparing thefe ancient Britifh liquors fhould 

 flill be fo imperfe^fly underftood as yet to feem to 

 be in its very infancy ; — that throughout the prin- 

 cipal cyder diftrids, the praclice fhould ftill reft on 

 the moft vague, indeterminate principles, and that 

 the excellence of the liquor fhould depend rather 

 on a lucky random hit, than on good management? 

 Yet fuch appears to be really the cafe even among 

 the moft experienced cyder-makers of Hereford- 

 fhirc and Gloucefterfhire ! 



Mr. Marfliall, that nice obferver of rural affairs, 

 in his late Tour through thofe counties* (exprefsly 

 undertaken for the purpofe of inquiry on this 

 fubjed) informs us, that fcarcely two of thefe pro- 

 feflional artifts are agreed as to the management 



t Marihairs Rural OSconomy of Gloucefl^Ihire, ii. 308 & feq. 



of 



