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• The art of making vinous liquors is a curious 

 chemical procefs, and it^ fuccefs chiefly depends on 

 a dexterous management of the vinous fermentation, 

 befides a clofe attention to fundry minute circum- 

 ftances, the theory of which is perhaps not yet 

 fully underftood by the ablefi; chemifts. Can we 

 longer wonder then that fo many errors fhould be 

 committed by illiterate cyder-makers, totally un- 

 verfed in the firft principles of the chemical art ? 

 Some few indeed, more enlightened than their 

 brethren, and lefs bigoted to their own opinions, by 

 dint of obfervation, ftrike out improvements, and 

 produce, every now and then, a liquor of fuperior 

 quality, though perhaps far fliort of excellence ; yet 

 Hill fufficient to ihew what might poflibly be ac- 

 compliflied by a feries of new experiments con- 

 ducted on philofophical principles. 



This might lead to fucceflive improvements, till 

 at length our Englilli fruit liquors might be carried 

 to a pitch of perfeftion hitherto unknown, by which 

 the demand, both at home and abroad, would foon 

 be enlarged, the prices augmented according to 

 the quality, the value of eftates increafcd, and the 

 health and profperity of thefe counties proportion- 

 j^bly advanced, 



This 



