OF FRUIT TREES. 173 



4U 2. To leave the purnice at least six hours before 

 it is pressed, in order to colour the juice. 



" (3. Is a description of their mode of making the 

 cheese, which is the same nearly with that of New 

 England and Great Britain.) 



" 4 4. The barrels, nearly full, are placed in a situa- 

 tion where the fermentation will be moderate, (that 

 is, in a cool place.) The barrels should be filled 

 from time to time as the froth is thrown out. But 

 when the fermentation is done, you must bung up 

 the barrels, and if they are to be moved, they must 

 be racked off into other casks, in order that the lees 

 may not mix with the other cider. 



" 'But,' says this same French author, ' if you have 

 any vats near the press, into which you can pour 

 the liquor, vats which will contain from twelve to 

 twenty barrels, you will place all the cider in them. 

 It remains in these open vats three or four days 

 without fermenting, after which it ferments strong- 

 ly. All the lees mount, as they do in wine, to the 

 top; and when they have all ascended, and the 

 crust is formed, you draw off the liquor by a tap 

 below.' 



"This author then proceeds to detail a method 

 of racking very much like that of Great Britain, of 

 which we have given so detailed an account. 



" We could fill one of our numbers with extracts 

 from foreign writers on this subject. It should not 

 be thought derogatory to us to borrow from them 

 in the useful arts. They have preceded us many 

 centuries, and it will not do to reject the lessons of 

 experience. No people avail themselves more 

 readily, or carry the improvements of other nations 

 further than we do. The manufacture of cider 

 (for it is a manufacture) it still with us in its infan- 

 cy. We have not only much, but every thing to 

 learn on the subject. I speak of the people at 

 large : of our farming practice generally. 



