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of fome of the moft eflcntial parts of the procefs. 

 That palpable errors are committed as to the time 

 and manner of gathering the fruit — in laying it up 

 «^in neglcfting to feparate the unfound — and to 

 grind properly the rinds and kernels, &c. That 

 the method of condu6ling the vinous fermentation, 

 the mod critical part of the operation, and which 

 ftamps the future value of the liquor, is by no 

 means afcertaincd. While fome promote the fer- 

 mentation in a fpacious open vat, others reprefs it 

 by inclofing the liquor in a hoglhead, or drive to 

 prevent it altogether. That no determinate point 

 of temperature is regarded, and that the ufe of the 

 thermometer is unknown, or negledted. — That they 

 are as little confident as to the time of racking off, 

 and whether this ought to be done only once, or 

 five or fix times repeated. And that for fining 

 down the liquor, many have recourfe to that odious 

 article, bullock's blood, when the intention might 

 be much better anfwered by whites of eggs, or 

 ifinglafs. And finally, that the capricious tadc of 

 particular cudomers is generally confulted, rather 

 than the real excellence of the fruit wine, and con« 

 fequently that a very imperfedl liquor is often 

 vended, which tends to reduce the price, to dif- 

 grace the vender, and to bring the ufe of cyder and 

 perry into difrcpuc^. 



The 



