tid to contain no particles of copper, from the vessels 

 in which it is boiled, the country people consider it 

 as perfectly wholesome, and accordingly drink it 

 without apprehension. In order to ascertain the 

 truth, various experiments were instituted b\ the late 

 Dr. Fothergill ; from the result of which, he proved 

 that cider wine does contain a minute portion of cop- 

 per, which, though not very considerable, is sufficient 

 to caution the publick against a liquor that comes in 

 so questionable a shape. Independently, however, 

 of the danger arising from any metallick impregnation, 

 we doubt whether the process of preparing boiled 

 wines be useful, or reconcileable to economy. The 

 evaporation of the apple juice by long boiling, not on- 

 ly occasions an unnecessary consumption of fuel, but 

 also volatilizes the most essential particles, without 

 which the liquor cannot undergo a complete fermen- 

 tation, so that there can be no perfect wine. Hence 

 this liquor is, like all other boiled wines, crude, heavy, 

 and flat : it generally causes indigestion, flatulency, 

 and diarrhoea. Those amateurs, however, who are 

 determined to prepare it, ought at least to banish all 

 brass and copper vessels from this as well as from ev- 

 ery other culinary process." (Mease.) 



The most valuable liquor to be obtained from ap- 

 ples unquestionably, is the cider wine made according 

 to the following process. 



APPROVED METHOD OF MAKING WINE FROM CIDER. 



To one barrel of cider, when just from the press, 

 add half a pound of sugar to each gallon, and two gal- 

 lons of brandy, West India spirit, or cider brandy. 

 The cask must be lightly stopped, and filled up every 

 day, while fermenting, for four or five days, and then 

 stopped tight and put into a cool cellar. In three or 

 four months rack it off, and add two gollons more of 



