I '52 ] 



and raifing apple-trccs for the orchard; together 

 with the beft eflay on gathering apples, makings 

 them into cyder, and of managing that cyder until 

 it fhall become fit for ufe; induces me to tranfmit 

 through your hands the method I have fuccelsfully 

 praftifed. If it ftiould be confidered worthy the 

 attention of the Society, I fhall efleem it the highefl 

 lionour. 



I am. Sir, your obedient fervant, 



J. N. MORSE. 

 I^ewenty Dec, 5, 179 1. 



After the apples are ground in a mill, and the 

 juice for cyder (or if crabs, the verjuice) is prefTed 

 from the rind, flalks, core and kernels; this is called 

 the mufty and fhould. be crumbled quite fmall, and 

 laid thin on a board floor to dry; for if it be laid 

 thick, it will heat and deflroy the vegetation of the 

 kernels. To prevent its heating it Ihould often be 

 turned with a malt-fhovel. 



Prepare a piece of ground by well digging and 

 Qlearing from weeds, keeping the furface fmooth ; 

 and* in February or March lay the mufl thereon, 

 (ind fbovel-turn it in, that it may be two inches deep; 



in 



