CIDER. 145 



77. Wine sap, c. "An autumn fruit, of a deep red 

 colour, and sweet but not sprightly taste ; makes ex- 

 cellent cider, which is preferred by some to that of 

 the red streak, cultivated by Samuel Coles, of Moors- 

 town, New Jersey."' 



78. Yellow sweeting, c. "A large, yellow, sweet ap- 

 ple, will keep till harvest, makes good cider, and an- 

 swers for family use. Mr. J. Ogden's father took the 

 scion from an old tree of J. Johnston's,- at Connecti- 

 cut farms, fifty years ago." (JVlease.) 



Scions of the following new varieties have been re- 

 ceived by John Lowell, esquire, from that eminent 

 English horticulturalist, Mr. Knight : 



Gilliflower apple. Form angular, flesh perfumed and 

 remarkably yellow. It is in perfection in winter and 

 spring. It would afford a most excellent cider. 



Sweeney nopareil apple. A very large variety of the 

 nonpareil, very excellent when well ripened in a 

 warm season. It is entirely new. 



CIDER. 



I HAVE now the satisfaction of presenting the most 

 ample and approved rules and directions relative to 

 the important art of manufacturing and preserving 

 that valuable and salubrious beverage, the produce of 

 our orchards. The importance of the subject will jus- 

 tify the extent and minuteness of detail which occupy 

 the following pages, and it is hoped the reader will 

 find them, in the perusal, interesting 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 

 *1S 



