to THE CULTURE 



mine nicely by the kernel being compleat- 

 ly ripened in the fmall fhell which enclofes 

 it; you fhou'd not choofe the fruit of thofe 

 trees which have been ftripped of their 

 leaves that year, or even the year before, 

 if you can avoid it. Thofe berries of the 

 white mulberry which incline mofl to a 

 dark colour are reckon'd bed. It is a good 

 method to fhake the tree moderately every 

 day, from the time that the berries begin 

 to be ripe, for mulberries do not all ripen 

 together. 



Thefe berries fhou'd be laid thin on the 

 floor of a granary or other airy place, 

 for four or five days, that they may attain 

 their full ripenefs, and fhould be removed 

 and ftirred every day for fear of heating 

 and rotting, efpecially if they lie thick up- 

 on one another, after this they fhould be 

 poured into a bag of courfe cloath or can- 

 vafs, which fhou'd be put in water and 

 rubbed very well, to diflblve and feparate 

 the grain from the pulp. If this is not 

 done in a river or running water, you muft 

 change the water two or three times : 

 then take the pulp and feeds which re- 

 main mixed in the bag after having prefs'd 

 out the moiflure pretty well, and put it 



in 



