66 On Wine made of Cyder and Honey. 



The cyder, of which the sample sent you, was made, 

 was pressed the latter end of November, 1812 ; and pass- 

 ed through a cloth to take out the pummice, and put into 

 casks, with above two gallons of honey to the barrel : it 

 remained in that state until March, at which time the fer- 

 mentation had ceased, it was then racked off into clear 

 casks with two gallons of French brandy, and one gallon 

 of bounce, made of French brandy and Morella cherry, 

 added to a barrel. About midsummer it was fined in 

 the usual way, with whites of eggs and new milk; I began 

 to use it about the first of November : this has been my 

 invariable practice. I have ascertained that every kind of 

 fruit will not answer ; I havefailed twice, with an apple 

 peculiar to this part of the country, called scrivener's red, 

 which makes a very pleasant but not strong cyder. 



The apple which I would prefer and which has never 

 failed is the cart-house, and the pennock ; I have tried the 

 cart-house separately, and have ground them together, 

 and have always succeeded ; I have also used loaf sugar 

 instead of honey and find it answer equally as well ; but 

 it is not so cheap. The morella cherry -juice is not es- 

 sentially necessary, but it is a considerable improve- 



ment. 



It is unnecessary to observe that the strength, or sweet- 

 ness, may be made to suit any taste ; by increasing or 

 diminishing the quantity of brandy or honey, and per- 

 haps the only fault which has been found by gentlemen, 

 judges of wine, is, that my wine is too sweet ; however, 

 this objection may be easily remedied. I have used less 

 than two gallons of honey to a barrel in my last essay, 

 and I think it will be the best I have made. 



I will send you a demijohn of it in a few days, by the 



