On Cyder making, 45 



occupy too much space, but were it not for that cir- 

 cumstance, I should prefer the screw press, on account 

 of the simplicity of its construction, the speed and fa- 

 cility of encreasing or diminishing the force, and the 

 greater security from accidents to the men that work 

 it. 



Query AtJu How long, and to what degree, should 

 the pumice be pressed ; may it not be too hard press- 

 ed ? 



Answer, The object in pressing the pumice, is to 

 separate it from the must ; the pressure therefore is to 

 be continued until that purpose is effected, which can 

 generally, by proper attention, be done in six or eight 

 hours : the pressure may be so hard, as to over charge 

 the grooves in the floor of the press, so as to run over 

 and waste the liquor, but I do not conceive that the hard 

 pressure can be any otherwise injurious. 



Qiiery 5th, Does not the first pressure produce 

 the best cyder ? 



Ansrver. I do not know whether the first pressure 

 is the best or not, only one circumstance I have ob- 

 served, that the women applying for sweet cyder, to 

 make their apple butter, prefer the last. 



Query 6th, Which of the several species of ap- 

 ples is best to make cyder, and the difference in the 

 strength and quality of each ? 



Ansxver, The Virginia crab is the best apple for 

 making cyder, within my knowledge : when all other 

 apples are ground, the particles of the pumice mix 

 with the must, and cannot be separated otherwise than 

 by fermentation, a process which, in the variable wea- 

 ther of our climate is extremely difficult to controul, 



