96 THE FARMER'S MANUAL. 



and waste, if not gathered and made into cider. 

 Children can do the business of gathering apples ; 

 they are the farmers richest blessing, and When train- 

 ed to habits of industry, become the best members 

 of society, when they grow into life. Let your chil- 

 dren pick up your potatoes, when dug, and pick up 

 and house your apples, it will be doubly profitable; 

 first to you, and next to themselves. If your fruit is 

 made up when ripe and sound, you may generally 

 have good cider, in the common practice ; but if your 

 fruit is either rotten, or hard and unripe, like the 

 gleanings of your winter apples, no possible process 

 can ensure you good cider. I will wave all the va- 

 rious modes practised and recommended by the nice 

 and curious, and conclude my remarks upon the or- 

 chard, by the following extract from Thompson's 

 Notes on farming. 



" The care of orchards, and the making good ci- 

 der, are so very profitable, that it will necessarily 

 ' draw the attention of every good farmer. Mr. An- 

 derson, a gentleman in England, famed for good ci- 

 der, gives the following account of his approved me- 

 thod of making it. 



' I should first tell you that my orchards are upon 

 a clay soil, which I think conduces much to the good- 

 ness of my cider. 1 will be short in my practical 

 account, making but few observations, and leave the 

 curious to draw speculative reflections from it. I 

 permit my fruit to remain on the trees, until a great 

 part falls by ripeness ; then gently shaking the trees, 

 take in the apples in dry weather, laying them in 

 heaps of equal ripeness in a loft over my press. 

 There they remain until they have perspired, and that 

 perspiration ceases. As soon as convenient after- 

 wards, I grind my apples, and press out the juice ; if 

 it casts a pale colour, I suffer the pulp to stand 1 C 2 

 or 24 hours, which will heighten the colour of the 

 juice. As soon as it is expressed, I pour it into vats, 

 through a sieve, (some filtrate through a hogshead of 



