95 DISTILLATION. 



The value of fruits for the manufacture of fermented 

 liquors, may be estimated, from the specifick gravity of 

 their expressed juices : the best cider and perry, are 

 made from those apples and pears that afford the den- 

 sest juices, and a comparison between different fruits 

 may be made with tolerable accuracy, by plunging 

 them together into a natural solution of salt, or a strong 

 solution of sugar; those that sink deepest will afford 

 the richest juice. 



