90ff AGRICULTURAL MUSiitM 



gallon of cider spirit, and mix the whole well togcti>er- 

 And having cleaned the barrel, return the liquor in it, 

 bang' it tight, and when fine rack it oft' into kegs for use- 

 Jn the opinion of many, the wine is superior to almost 

 ■xny foreign wine ; and docs not cost 25 cents per gallon, 

 were all the materials procured at the market price. 



To this I will add the following receipt : 

 POME WINE. 



Sweet cider from the press, 2S gallons — sugar 52 lbs. 

 cider spirit one gallon — raisins 5 pounds — mix &f treaf- 

 Biuch as above. 



As apples and cider arfe very abundant this fall, and 

 as casks are not sufficiently numerous to receive all the 

 cider the farmers desire to make, it is recommended ta 

 them to boil their cider with raisins two thirds away ; 

 and to every barrel of boiled cider add sixteen pounds 

 of sugar and one gallon of spirit — and after fermentati- 

 on, rack ; and keep to winter after this. This will make 

 an apple wine. 



From the Farmer^s Magazine. 



OBSERVATIONS RELATIVE TO FLAX. 



Sir, 

 Happening to takt up an old news-paper the other 

 ^ay by accident, (the Courier of the 17th October last) 

 I met with the following observation relative to Flax. — 

 As I have just begun to cultivate some (for you must 

 know I am but a very young farmer) and never having 

 met with, in any author, tha mode of treatment therein 

 Tccommended, I should wish much to be informed, thro^ 

 the medium of some of your correspondents acquainted 

 with the cultivation and management of ilax, how far it 

 would be safe to adopt the mode pointed out, as there 

 arc frequently hints on different subjects suggested in 

 this way, more ingenious than practically useful. — Beg- 

 ging your insertion of this when convenient. 



I subscribe myself, your very humble servant.. 

 Perthshire, May I80a ' C- R 



