C 43 ] 



On Cyder makings by Henry Wynkoop^ Esq, in a Letter 

 to Joseph B. M'Kean, Esq. Member of the Philadel^ 

 phia Agricultural Society. 



Read May 12, 1812. 



Northampton^ Bucks County^ April 1, 1812. 



Dear Sir, 



Agreeably to your request, I proceed to afford you 

 a detailed statement, of the whole process of cyder- 

 makmg, as now conducted on my farm. About the 

 middle of October, we begin to gather the apples, 

 when they are perfectly dry, and lay them down in 

 layers, in the cider house and other out houses on floors, 

 not exceeding two feet thick ; where there is space 

 sufficient, thiner will be preferable, for the object is, to 

 promote the ripening of the fruit, and the evaporation 

 of the watery particles. In this situation they are left 

 about two weeks, secured from rain and wet, but ex- 

 posed to the air as much as possible ; early in Novem- 

 ber, they are again sorted, the rotten ones thrown out, 

 and the sound ground in the mill ; the pumice of the 

 common apples is laid in troughs, for 12 or 24 hours, 

 having regard to the state of the weather: this tends to 

 sweeten the juice and greatly improves the cyder. As 

 to the Virginia crab, I have not discovered so great a 

 difference, whether the pumice is pressed from the 

 mill or left to lay some time ; the remainder of the 

 process will be exhibited by answering the questions 

 proposed to me in your letter, viz. 



Query 1st, What is the best construction of a mill 

 and the least expensive, to grind the apples ? 



