OF FRUIT TREES. 17? 



MEDICINAL PROPERTIES OF CIDER. 



THIS excellent liquor contains a small proportioa 

 of spirit, but so diluted and blunted, by being com- 

 bined with a large quantity of saccharine matter 

 and water, as to be perfectly wholesome. When 

 of a proper age and well refined, pure cider may 

 be considered as a pleasant and salutary beverage, 

 and calculated to obviate a putrid tendency in the 

 humours. 



Strong, astringent cider, well impregnated with 

 fixed air in bottles, has been found of great utility 

 in various diseases. In low fevers of the putrid 

 kind, it is not merely a good substitute, but is equal- 

 ly efficacious with port, or other foreign wines. 



" Excellent brandy is made from apples in the 

 United States, notwithstanding what Chaptel has 

 said on the subject. If carefully distilled from 

 sound apples, and kept a few years in a warm situa- 

 tion, it is very agreeable, when diluted with water. 

 One wineglass ful-1, added to a half gallon bowl of 

 punch, highly improves the flavour of that drink." 



POMONA WINE. 



* It is said that several of the agricultural socie- 

 ties have adopted regulations for the encourage- 

 ment of American beverage, at their annual jubi- 

 lees. Currant wine is to be substituted for claret ; 

 and the great staple of New England, cider, is 

 to be substituted for Madeira. The following is a 

 receipt to make it : 



44 Take cider, made of sound apples, sweet from 

 the press, and leach it through a barrel filled with 

 clean dry sand. After it has passed through, care- 

 fully drain it off into a brass or copper kettle, in 

 which it must be boiled one hour over a 

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