254 TEANSACnONS OF THE HOBTICULTUEAL 



1 cannot but love the sports of nature, and admire its energy and 

 conservation, whether it builds vegetable or aniroal life, and contem- 

 plate what marvelous structures can be formed with a few simple 

 molecules, by the forces from the sun raising all forms into position; 

 and then again realize that when the tree dies, or a man is pulled to 

 pieces in his grave, the forces which were expended in building them 

 up, will be given up again in heat or work. 



In conclusion, I would remark that the magnetic force is the 

 moving, propelling agent that sets in motion every atom in nature. 

 Without its agency no gem of beauty that decorates the vault of 

 Heaven, or segregates the cosmic dust of earth, would take place. 

 Not a spear of grass could grow, or the beautiful tints of the rose be 

 formed, without this magnetic impulse. And all energy appears to 

 be imparted to it by the solar beam. 



At every advance we make in nature as a builder of form, we 

 see the truth established, that all things are convertible into all 

 forms. Then let the poetic strains of music vibrate in our hearts, as 

 when the morning stars sang together in adoration of Him who pre- 

 sides over the universe — one whom we feel the sweetest word in our 

 language, " Love," gives but the faintest conception of his fostering 

 beneficence. At every step in creation, the advance has been tend- 

 ing to greater perfection, to a nobler form, as if nature had in view 

 to build something that would become immortal. Of this we know 

 not — can only hope and fall back on the beautiful picture Pope has 

 drawn in poetic verse, when he wrote: 



"All Nature is but art, unknown to thee; 

 AH chance, direction, which thou cannot see; 

 All discord, harmony, not understood, 

 All partial evil, universal g:ood; 

 And spite of pride, in erring reason's spite. 

 One truth is clear: Whatever is, is right." 



THE MANUFACTURE OF CIDER AND CIDER VINEGAR. 

 I5T H. M. DUNLAP, SAVOY. 



A very rapid advance has been made in the method of making 

 cider and in the processes for refining and keeping it sweet, during 

 the past decade. 



The old method of fermentation and distillation into the pro- 

 duct known as ''Jersey Lightning" or "Ap])le Jack," is no longer 

 in vogue, or its manufacture is confined to a very narrow limit. 



The demand now is for a clear, sparkling, sweet beverage retain- 

 ing the flavor of the fruit; a strictly temperance drink, delightful in 

 taste and beneficial to health. The time has now come that cider- 

 makers must furnish such cider as this, or go out of the business 

 altogether. Nothing has stood so much in the way of a market for 

 cider as the common method of its manufacture. Made as it was, and 



