KKPOnT'. 31 



bilious fevers, it is quite aa useful as most foreign wines or 

 brandies, and very much more so, than the vile preparations 

 palmed off upon the public, purporting to be the genuine, im- 

 ported articles. The sweet cider, boiled down to a syrup, enters 

 into the composition of many delicious articles of food. Brandy, 

 distilled from the fermented wine is pure spirit, and useful for 

 bathing pur];>oses, and w'hen old, is not much inferior in a medi- 

 cinal character, to brandy distilled from grape Avine. Good cider 

 cannot be made from inferior or decayed, or worm eaten fruit. — 

 The apples should be ripe and mellow before they are. ground out 

 in the mill. They should be mixed, the sour and the sweet, in 

 about equal proportions when carried to the apple heap. After 

 the fruit is ground in the mill, the pomace should stand in the vat a 

 day or two, being frequently stirred with a wooden shovel. Being 

 thus brought into contact with the air, the cider will have a fine, 

 rich color, and a better flavor, acquired by the digestion of the 

 apple skins which contain a fragrant oil; and by. chemical changes 

 wrought in the cider proper, by atmospheric influence. Tho 

 cider should be stored in well cleansed barrels or casks, and put 

 i^pto a dry, cool cellar. After fermentation has quite ceased, the 

 barrels or casks should be hermetically closed. No foreign sub- 

 stance should ever be added to cider, with the idea that it can be 

 improved or made better thereby. Those who wish to poison 

 their cider by chemicals, will bear in mind that when they do so, 

 their cider become a tnedicinal tincture unfit for a beverage, or to 

 use in any way unless prescribed by a Physician. Cider will keep 

 fit for use much longer if bottled, soon after the vinous fermenta- 

 tion has ceased. 



■ DAVID RICE, Chaieman. 



