146 CIDER, 



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 Massachusetts 

 society for promoting agriculture, vol. i. 



"OP MAKING AND MANAGING CIDER. 



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

 erage highly useful. The wines of other countries 

 do not differ more in quality, than the cider of ours. 

 And much of this difference arises from improper 

 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 fer- 

 menting. Mr. Marshall asserts, that a gentleman in 

 Herefordshire, (England,) Mr. Bellamy, produces ci- 

 der from an apple called the Hagloe crab, which, for 

 richness, flavour, and price on the spot, exceeds per- 

 haps every other fruit liquor, which nature or art 

 have produced. He has heen offered sixty guineas 

 for a hogshead of one hundred and ten gallons of this 

 liquor. Thus we see how capable the fruit from the 

 apple tree is of improvement. We are favoured with 

 the observations of a gentleman residing near Phila- 

 delphia, on the making and fermenting cider, and his 

 directions to preserve the casks that have been used 

 for cider. He begins thus : "It would be to little 

 purpose, at present, to say much on the kinds of fruit 

 capable of yielding the best cider, yet it may be prop- 

 er to mention those most common here, and give them 

 a place according to their respective merits. The. 

 .sweet russet, called the pair apple, is unquestionably 



