il4 Account of a new Pummice Press, 



bane of our common cyder, than that of any other apple- 

 The cause of this diiference, I am quite wiUing to leave 

 others to guess city or to enquire concerning by more 

 rational means, at their choice. For the truth of this 

 important fact you may venture to take my assurance : 

 to wit — That the sooner the pummice is pressed after 

 grmding^ the paler the cyder will be — the more per- 

 fectly bright'^ it may be made in the cask — and the less 

 lees it will deposit in the bottle. A moment's reflection 

 will satisfy you, of the incorrectness of the practice of 

 measuring- the length of time which pummice should re- 

 main after grinding, and before it is put to press, by 

 hours, without regard to the heat of the air at the time. 

 You will perceive, that one season the same length of 

 time Avill produce no sensible effect, which at a much 

 warmer season would induce the commencement of an 

 acid fermentation. 



Having gone so much further on this subject, than I 

 had intended, I cannot help asking myself the question, 

 ought I to ask your paixlon for it, or my own? Per- 

 haps the answer should be, that I deserve it from neither. 

 However I am certain of this — that I am with much 

 esteem and respect, 



Your most obedient and 



very humble servant, 



T. Matlack. 

 Hon. Richard Peters, 



President Agric. Soc. Philad. 



* The word bright is a term used by brewers to express the 

 difference between what is commonly called^n^, and that per- 

 fect transparency in which liquors are, alone, tasted in their 

 purit}-. 



