[ 292 ] 



This might alfo help to point out a method of 

 correding the imperfections of thefe liquors j wd 

 of meliorating thofc of a weak, meagre quality, hy 

 fafer and more cftcdtual means than are now prac* 

 tifcd: and though nothing can fully compenfate the 

 defedt of fun-(hine in maturing the faccharinc 

 juices, in unfavourable fcafons, yet probably fuch 

 liquor might, without the dangerous and expenfiv^ 

 method of boiling in a copper vefleli admit of con- 

 fiderable improvement by the addition of barm or 

 other fuitable ferment, as yet unknown in the prac- 

 tice of the cyder diftridsj or perhaps rather by a 

 portion of rich mujl, or fome wholefome fweet, as 

 honey, fugar- candy, or even melaffes, added in due 

 proportion, previous to the fermentation,* 



Now, fhould this Society intereft themfelves in 

 the prefent inquiry, in which this and the adjacent 

 counties are materially concerned, might it not be 

 advifeable to offer a fuitable premium to ftimulatc 

 the cyder-makers to undertake fuch a courfe of 

 experiments as may feem proper towards the im- 



* Since the rf>we was written, I Icani from a recoit publication, 

 that the Gtrmaiw ire known to meliorate their thin harfh wines by an 

 addition of concentrated Muft, not by -evaporation, but hy /riming, 

 3y this fimjJc proQefs th«7 arc wade to ^qwilate good French wines^ 

 » pradlicc worthy imitation, efpccially in the Northern climates. 



^ee Hop son's Ci^cmiftry. 



provcmeni; 



