OF CIDER. 61 



as possible to an uniform mass the advantage which 

 cider receives from the perfect grinding of the rind 

 and seed are well known, but not so well understood. 

 By the mechanical operation of the nuts, the various 

 fluids which occupy the vessels of the fruit, are min- 

 gled with the juices of the rind and seeds, and with 

 the macerated substance of the cells themselves. 



If the juice of an apple be extracted without bruis- 

 ing the fruit, it will be found thin and defective in rich- 

 ness, compared to the juice of the same apple, extract- 

 ed after it has been some time exposed in a bruised 

 state, to the influence of the air and light ; it then be- 

 comes deeply tinged, less fluid, and very rich: in the 

 former state, it apparently contained but little sugar; 

 in the latter, a great quantity; much of which has 

 probably been generated since the fruit became brui- 

 sed ; though it may be difficult to explain satisfac- 

 torily, the means by which this effect was produced. 

 The component parts of sugar are known to be vital 

 air, inflammable air, and charcoal ; the two latter sub- 

 stances are evidently component parts of the apple ; 

 and it is probable, that during the process of grinding, 

 they may absorb and combine with a portion of the 

 vital air of the atmosphere: In the operation of 

 grinding slowly, the liquor acquires good qualities 

 that it did not before possess. 



8 



