. 



, cover the bottles while set on the ground in 

 the cellar, and with a watering pot drench the moss 

 once a week or fortnight. This moss retains moist- 

 ure a long time, and will keep them constantly cool. 



"In the transactions of the Mass. Agricultural So- 

 ciety, vol. 2, p. 66, there is an account of an improved 

 method of pressing cider, communicated by Mr. Paul 

 Dodge, of New Castle, State of Maine. Instead of 

 making the pomace into a cheese, the apples after be- 

 ing ground, aie put into a curb or vat r and levelled 

 with a shovel ; then covered with a plaflk and blocked 

 up as usual. It may be pressed with a long beam or 

 short cider screw, but hay screws are best. The ci- 

 der may be pressed in two hours. Two men and a 

 boy may make 20 barrels in one day. As no straw 

 is used, it may be made in cold weather if the pomace 

 does not freeze." (See a description of this implement 

 in the New-England Farmer, vol. 3, p. 65.) 



In the New-England Farmer, vol. 3, p. 86, may be 

 found some account of an improved cider mill and 

 press invented by - Hay, Esq. of Milton, New- 

 Hampshire, who says, that with his mill and press, he 

 could make 100 barrels of cider in 24 hours, and ob- 

 tain more juice than could be gained by the mill and 

 press in common use. 



MEDICINAL PROPERTIES OF CIDER. 



THIS excellent liquor contains a small proportion of 

 spirit, but so diluted and blunted, by being combined 

 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 ob- 

 viate a putrid tendency in the humours. 



Strong, astringent cider, well impregnated with fix- 

 ed air in bottles, has been found of great utility in va- 



