114 Account of a new Pummice Press y 



bane of our common cycler, than that of any other apple. 

 The cause of this difference, I am quite wiUing to leave 

 others to guess at^ or to enquire concerning by more 

 rational means, at their choice. For the truth of this 

 important fact you may venture to take my assurance : 

 to wit — That the sooner the pummice is pressed after 

 grinding, the paler the cyder will be — the more per- 

 fectly bright^ it may be made in the cask — and the less 

 lees it will deposit in the bottle. A moment's- reflection 

 will satisfy you, of the incorrectness of the practice of 

 measuring the length of time which pummice should re- 

 main after grinding, and before it is put to press, by 

 hours^ without regard to the heat of the air at the time/ 

 You will perceive, that one season the same length of 

 time will produce no sensible effect, which at a much 

 warmer season would induce the commencement of an 

 acid fermentation. 



Having gone so much, further on this subject, than I 

 had intended, I cannot help asking my self the question, 

 ought I to ask your pardon for it, or my own ? Per- 

 haps the answer should be, that I deserve it from neither. 

 However I am certain of this — that I am with much 

 esteem and respect, 



Your most obedient and " 



very humble servant, 



T. Matlack. 

 Hon. Richard Peters, 



President Agric, Soc, Philad, 



^ The word bright is a term used by brewers to express the 

 difference between what is commonly called Jijie, and that per- 

 fect transparency in which liquors are, alone, tasted in their 

 purity. 



