PEARS. 



straw of about the same thickness, and so on till the 

 cask is full, observing to press the straw and apples 

 well together with the hand, while filling the cask. 

 Then take one fourth part as much water as the same 

 apples would make of cider, if ground and pressed, 

 and pour a little at a time into the cask of apples and 

 straw. Let it stand two or three hours and then drain 

 it off very slowly, just as you would water through 

 ashes for making lye. And being thus drained off, the 

 same liquor is then to be run through three or four 

 times a day for two days successively. It is then to 

 be put into a clean cask, where it may work standing 

 in the sun. In a short time it will become very fine 

 sharp vinegar. At the last drawing off, it will be nec- 

 essary to apply some heavy weight to press out the 

 liquor. If one pound of honey be added to each gal- 

 lon of cider, it will greatly increase the strength of 

 vinegar. 



OF PEARS. 



IT is no longer questionable that the pear tree U 

 well adapted to the climate and soil of New-England. 

 Although much neglected by our farmers generally, 

 numerous varieties are cultivated in different parts of 

 Massachusetts, in great perfection. All the varieties 

 of the pear are hardy and long lived, and \vill flourish 

 in a clay or loamy soil, but wet situations are unfa- 

 vourable. Most of the directions already detailed, 

 relative to the cultivation of the apple tree, may be 

 applied to that of the pear tree. The production of 

 particular varieties from the seed is equally capricious, 

 and the annihilation of certain kinds from long dura? 



