Si) MANAGEMENT 



and spread thin, it will contract an unpleasant smell 

 which will affect the taste of the cider much water 

 is ahsorbed in wet weather as the fruit becomes 

 mellow, the juice will be higher flavoured, but will 

 lessen in quantity. The flavour is supposed to in- 

 crease, as long as the fruit continues to acquire a deep- 

 er shade of yellow, without decaying all decayed 

 fruit should be carefully picked out before grinding : 

 apples not ripe at the same time, should never be mix 

 ed : but three kinds, one of which possesses flavour, 

 another richness, and a third astringency, may possi- 

 bly be found to improve each other: the finest liquor 

 I ever have seen, was made from the crab, with a 

 a small portion of the Harrison apple of Newark, and 

 the Winesap of West- Jersey. The practice of mixing 

 different varieties may often be found eligible, for it 

 will be more easy to find the requisite quantity of 

 richness and flavour in two kinds of fruit, than in one; 

 it is a fact generally understood, that ciders from mix- 

 ed fruits, are found to succeed with greater certainty, 

 than those made from one kind although this prac- 

 tice would deprive the dealer of certainty in the qual- 

 ity of his liquor, and ought not therefore to be recom- 

 mended for general adoption, yet it is worthy the at- 

 tention, of an admirer of fine liquor, when providing 

 for his own consumption. 



The fruit, in grinding, should be reduced as nearly 



