14 CULTURE AND MANAGEMENT 



sweet apples to a sick horse. Happening then to have 

 them in plenty, the horse was served with them, and 

 he soon got well, and, continuing to be fed with them, 

 he fattened faster than any other horse that he had 

 ever owned that was fed with any other food. Men- 

 tioning to the same gentleman, what 1 had long before 

 heard, that a good molasses might be made of sweet 

 apples, he confirmed the fact by an instance within 

 his own knowledge, &c. &c. The process is very 

 simple. The apples being ground, and the juice ex- 

 pressed at the cider mills, it is immediately 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 voy- 

 ages. He has frequently reduced it by boiling to the 

 consistence of a weak jelly, and in this state it has re- 

 mained 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 hogs- 

 head of water would probably at any time form a good 

 liquor similar to cider or perry. It might also, he 

 thinks, be used to supply the place of rob of lemons 

 and oranges, and might be obtained at a much lower 

 price. 



I avail myself of the following appropriate sentence, 

 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 



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

 agricultural society, published in papers on agriculture. Mass. 

 society, 1804. 



