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CIDER. 



the tree or the branch operated upon. By this simple 

 operation, the following advantages will be obtained : 



1. Every young tree, of which you do not know the 

 sort, is compelled to show its fruit, and decide sooner 

 whether it may remain in its present state, or requires 

 to be grafted. 



2. You may thereby, with certainty, get fruit of a 

 good sort, and reject the more oriiinary. The branch- 

 es so operated upon, are hung full of fruit, while others 

 that are not ringed, often have none or very little on 

 them. 



CIDER. 



When of a proper age and well refined, pure cider 

 may be considered as a pleasant and salutary beverage, 

 if used with moderation, and calculated to obviate a pu- 

 trid tendency in the humors. 



We have heard the opinion expressed, says Mr. Pick^ 

 ering^ that orchards of ungrafted fruit make the best ci- 

 der. This surely is an error. For although in a large 

 orchard some gobd natural fruits may be found, yet ma- 

 ny of the trees produce apples so small as to cost too 

 much labor to collect them, and others have juices so 

 meagre as when collected to be of little worth. A few 

 sorts >vhich in England have been celebrated for yield- 

 ing the finest ciders, were always grafted with as much 

 attention as apples designed for the table are with us. 

 In some parts of New-Jersey, in which ciders of su- 

 perior excellence are made, the farmers produce them 

 wholly by grafting : nor can we expect fully to rival 

 them, until we adopt the same practice. Perhaps there 

 are few extensive natural orchards in New-England in 

 which valuable cider fruits may not be iound, with rich 

 yellow tlesh, capable of yieldino- liquors strong and of ex- 

 cellent flavor From such trees, if still young, or in vig- 

 orous life, whole orchards might soon be formed. And 

 probably different kinds might be selected which ripen 

 their fruits at the times n)ost proper for making them 

 into cider. Apples until ttiellow do not attain their high- 

 est flavor ; and till then ciinnot give the highest flavor 

 to cider. Many reach that mellow and ripe state in Oc- 

 tober and November, which may be called the cider- 



