t '58 ] 



Apples fliould be gathered when full ripe, and 

 will quit the tree by gentle fliaking ; if gathered 

 before ripe the cyder will be rough and hard, and 

 feldom pleafant or good flavoured. Lay them on 

 the ground in a fruit-yard, better if upon a gravel 

 walk, as the wet will run from them and they will lie 

 dry in the bottom ; fliouid not lie thicker than ten or 

 twelve inches, and are better kept without than 

 . within doors. Care iliould be taken to place fruits 

 of equal riperiefs and good qualities by themfelves^ 

 for if of different ripenefs the cyder will be apt to 

 ferment too much, which will caufe it to grow hard, 

 and never be rich, full and fine-flavoured. 



When the fruit is thoroughly mellow, it mufl be 

 cotnmitted to the mill for the purpofe of cyder- 

 making, made with a flone chafe and roller, fome- 

 thing firhilar to a bark or a fugar-mill. The roller 

 drawn round the chafe by a horfe. Here it fhould 

 be ground to a pulp, that no bit of apple may be 

 feen, and until you cannot hold it in your hand, if 

 you take a handful and fqueeze it i the kernels and 

 rind will then be well broken, and will give the li- 

 quor a fine flavour. Let it be put into tubs or 

 hogftieads with one head out, and remain there two 

 days, then prefs it through hair-cloths. I ufe four- 

 teen or fifteen, putting about two pails full in each, 



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