6F FRUIT TREES. 141 



CIDER. 



I HAVE now the satisfaction of presenting the most 

 femple and approved rules and directions relative to 

 the important art of manufacturing and preserving 

 that valuable and salubrious beverage, the produce 

 t)f our orchards. The importance of the subject 

 will justify the extent and minuteness of detail 

 which occupy the following pages, and it is hoped 

 the reader will find them, in the perusal, interest- 

 ing and profitable. 



"The value of fruits, for the manufacture of cider, 

 may be judged of from the specifick gravity of their 

 expressed juices. The best cider and perry are 

 made from those apples and pears that afford the 

 densest juices ; and a comparison between different 

 fruits may be made with tolerable accuracy, by 

 plunging them together into a saturated solution of 

 salt, or a strong solution of sugar: those. that sink 

 deepest, will afford the richest juice." 



The first authority of which I avail myself, is to 

 be found in papers on agriculture, by the Massachu- 

 setts society for promoting agriculture, vol. L 



"OF MAKING AND MANAGING CIDER. 



" From the apple, in our country, we obtain a 

 beverage highly useful. The wines of other coun- 

 tries do not differ more in quality, than the cider of 

 ours. And much of this difference arises from im- 

 proper management, either in grinding the apples, 

 or, what is more common, putting the must or juice 

 into foul casks, and neglecting or mismanaging it 

 while fermenting. Mr. Marshall asserts, that a 

 gentleman in Herefordshire, (England,) Mr. Bella- 

 my, produces cider from an apple called the Hagioe 



