14 CULTURE AND MANAGEMENT 



ately boiled; and the scum being taken off, the boiling 

 is continued, until the liquor acquires the consistence 

 of molasses." 



Mr. Knight, an English gentleman, in his treatise 

 on the apple and pear, says that the juice of these 

 fruits might be used with great advantage on long 

 voyages. He has frequently reduced it by boiling 

 to the consistence of a weak jelly, and in this state 

 it has remained several years without the slightest 

 apparent change, though it has been intentionally 

 exposed to much variation of temperature. A large 

 quantity of the inspissated juice would occupy but 

 a very small space ; and the addition of a few 

 pounds of it to a hogshead of water would proba- 

 bly at any time form a good liquor similar to cider 

 or perry. It might also, he thinks, be used to sup- 

 ply the place of rob of lemons and oranges, and 

 might be obtained at a much lower price. 



I avail myself of the following appropriate sen- 

 tence, in the language of one who has long been 

 eminently distinguished for his numerous patriotick 

 and amiable virtues.* 



" When we consider the various manners in 

 which fruits are beneficial; when we recollect the 

 pleasure they afford to the senses, and the chaste 

 and innocent occupation which they give in their 

 cultivation; when we consider the reputation 

 which they communicate to a country in the eye 

 of strangers, especially as affording a test of its 

 climate and industry ; when we remember the 

 importance of improving the beverage which they 

 are intended to supply ; when it is calculated un- 

 der how many solid forms they may be exported 

 (as dried, baked, and preserved, as well as in their 

 natural state ;) and lastly, when we reflect upon 



* See a letter on fruit trees, by a member of the Kennebeck 

 agricultural society, published in papers on agriculture. Mass. 

 society, 1804. 



