ORCHARDS. 



eentlv pressed down to its place and secured. It is observed that this pressure 

 never causes them to rot next the head, and is necessary, as they are never 

 allowed to rattle in moving. No soft straw or shavings are admitted at the 

 ends- it causes mustiness and decay. They are next carefully placed in 

 wagons and removed on the bulge, and laid in courses in a cool airy situation, 

 on the north side of the building, near the cellar, protected by a covering on 

 the top of boards, so placed as to defend them from the sun and rain, while 

 the air is not excluded at the sides. A chill does not injure them; it is no dis- 

 service; but when extreme cold weather comes on, and they are in imminent 

 danger of being frozen, whether by night or day, they are carefully rolled into 

 a cool, airy, dry cellar, with an opening on the north side, that the cold air 

 may have free access they are laid in tiers, and the cellar is in due time 

 closed, and rendered secure from frost. The barrels are never tumbled or 

 placed on the head. Apples keep best when grown in dry seasons and on dry 

 soils. If fruit is gathered late, and according to the above directions, re-pack- 

 ing i> unnecessary; it is even ruinous, and should on no account be practised, 

 till the barrel is opened for use. It has been fully tried." 



Making cider. From the apple, in our country, we obtain 

 a beverage highly useful. The wines of other countries do not 

 differ more in quality than the cider in ours. And much of 

 this difference arises from improper management, either in 

 grinding the apples, or, what is more common, putting the 

 must or juice into foul casks, and neglecting or mismanaging 

 it while fermenting. 



To make the best of cider, you must have sound fruit, (no 

 rotten apples must ever be admitted,) gathered late in the sea- 

 son in dry weather, after the middle of October if possible. 

 They should lay in large heaps, covered from the dews and 

 rain, about fourteen days, in which they heat, and throw off a 

 great proportion of their indigested and insipid water, and 

 ripen more uniformly than while on the trees. They must 

 not be ground while they are wet either from the rain, the 

 dew, or from the moisture thrown out by the heat produced by 

 their laying together. 



The finer the apple is ground, the more it will yield. If the 

 mill is well fitted, it crushes the seed, and gives a peculiar aro- 

 matic bitter to the must, which becomes more and more dis- 

 tinguishable as the cider is longer kept. Some prefer this 

 flavour; others dislike it, not distinguishing it from the bitter 

 of the rotten apples, although very different from that pungent 

 bitter, both in taste on the palate and effects on the stomach. 



The pumace should be suffered to stand from six to twenty- 

 four hours, according as you may wish to give a higher or a 

 paler colour to your cider. Its aptness to imbibe foreign tastes 

 renders an exact attention to your vessels of great importance. 

 New vessels, made of seasoned oak, do very well; but those 

 which have been used are better, provided they be kept siveet 

 and clean. 



How to clean the casks. When a cask is emptied rinse it 

 with cold water immediately, otherwise the lees will sour, and 



