BALLYCANVAN. 201 



thered perfectly dry, and if convenient in the 

 heat of the day, when warmed in the fun ; 

 when gathered let them lie in heaps for one, 

 two, three, or four weeks, according to their 

 degrees of firmnefs, fo as to undergo a mo- 

 derate fermentation ; let the moifture be care- 

 fully wiped off, and each fpecies feparated (if 

 the quantity of fruit in your orchard be fuf- 

 ficient to admit it) and then ground in a mill, 

 or pounded in troughs ; but the firft the beft 

 method, becaufe lels of the pulp is broke, and 

 the liquor will flow clearer from the bags ; by 

 preHIng the fruit of each diftinct fpecies fo fe- 

 parated, the cyder will undergo one uniform 

 fermentation. 



" When the fruit are fufficiently broke for 

 prefling, let them lie forty-eight hours before 

 they be prefled ; this will add to that deep 

 richnefs of colour, which to the eye is pleafing 

 in cyder; then let the fruit fo broke, having 

 flood forty-eight hours, be prefled in hair 

 cloth bags ; as the juice is thus prefled out, 

 let it be poured into large vefTels, ufually called 

 keeves, to undergo the fermentation ; three of 

 thefe veiTels are neceflary in every orchard, 

 one to contain the liquor in its ftate or courfe 

 of fermentation, while a fecond is rilling from 

 the prefs, and the third to contain the pum- 

 mage before it be prefled ; three keeves, con- 

 taining five or fix hogfheads each, will ferve 

 for an orchard that yields fixty or feventy 

 hogfheads of cyder. The expence of thefe 

 veflels made of double boards, hooped with 



iron, 



