86 



CLA 



CL A 



the vessel which contains (he rest, 

 and stirred till thoroughly incorpo- 

 rated. 



" To refine cider and give it a 

 fine amber colour, the following 

 method is much approved of. Take 

 the whites of six eggs, with a hand- 

 ful of fine beach sand, washed 

 clean ; stir them well together ; 

 then boil a quart of molasses down 

 to a candy, and cool it by pouring 

 in cider, and put this together with 

 the eggs and sand, into a barrel of 

 cider, and mix the whole together. 

 When thus managed, it will keep 

 for many years. A piece of fresh 

 bloody meat put into the cask, will 

 also refine the cider and serve for 

 it to feed on. 



" To cure oily cider, take one 

 ounce of salt of tartar, and two and 

 an half of sweet spirit of nitre, in a 

 gallon of milk for a hogshead. To 

 cure ropy cider take six pounds of 

 powdered allum, and stir it into a 

 hogshead ; then rack it and clarify 

 it. 



In bottling cider it is recom- 

 mended to raise the proof by put- 

 ting about two tea-spoonfuls of 

 French brandy into each bottle. 



A dozen of sweet apples, sliced 

 intoacaskof cider,have been found 

 advantageous. Three quarts of 

 good w heat boiled and hulled put 

 into each hogshead, is is said im- 

 proves the liquor, and prevents its 

 becoming tart. 



For further directions on this 

 subject, see Massachusetts Agri- 

 cultural Repository, vol. IV. p. 

 170 to p. 189. 



CLAY, a ponderous kind of 

 earth, consisting of fine particles, 

 firmly cohenng wlien dry ; and 



when wet, viscid and tenacious. 

 It is of various colours in different 

 countries. But in this country it 

 is mostly either a dull blue, or of 

 the colour of ashes. In Nova 

 Scotia, the clay is of the colour 

 of a well burnt brick. 



CLAY-SOIL, land which con- 

 sists almost wholly of clay, with 

 perhaps a thin surface of dark 

 mould over it, made by substances 

 which have consumed upon it. 

 This kind of soil abounds in the 

 north-eastern territories of Massa- 

 chusetts. 



Clayey lands are apt to be very 

 barren in their natural state, un- 

 less when a summer is so divided 

 betwixt rain and sunshine, that 

 they are kept on a medium con- 

 tinually betwixt drought and wet- 

 ness, which seldom or never hap- 

 pens. In a wet season, plants 

 growing on such a soil are drown- 

 ed, as the closeness of the clay will 

 not suffer the water to soak into 

 the ground : And in a dry season, 

 the ground becomes so solid that 

 the roots of plants cannot pene- 

 trate it, some few strong feeders 

 excepted. 



This kind of earth, however, is 

 thought to contain more of the 

 food of plants than almost any 

 other. But something needs to 

 be done to bring it into action. 

 The European farmers think their 

 clay soils the richest and most 

 valuable of their land. But many 

 of our farmers despise them, for 

 want of knowing what methods to 

 take to render them profitable ; 

 or through fear of the labour, or 

 expense, of doing it. 



Some of these soils, without 



