USE OF SUGAR BOTTLING PERRY. 411 



will soon despise the trash sold as cider in this me- 

 tropolis. 



From experiments which we have made, any ad- 

 dition of sugar to good cider, immediately on its 

 being pressed, does not improve the taste of the 

 liquor, but its strength certainly. Four ounces or 

 more of sugar added to every gallon of poor cider, 

 that is, one which weighs less than seventeen ounces 

 to the wine pint, will be of advantage, if mixed with 

 it at the time it is expressed from the apples, not 

 afterwards. 



From what has been said, our opinion of bottling 

 genuine and good cider may be estimated ; the only 

 way to obtain cider in its greatest purity and strength, 

 is to obtain it from the cask in which it was put as 

 soon as it was expressed, and from which it has never 

 been (till drawn for being drunk) removed. If such 

 cider be bottled, it ought, if possible, to be bottled 

 without coming in contact with air. 



In regard to making PERRY, from every thing 

 that can be gathered on the subject, pears require 

 the same treatment in all respects as apples, as well 

 as their juice, subsequently to its expression. But 

 in regard to keeping pears after they are taken from 

 the trees, more circumspection is necessary than for 

 apples: for many kinds of pears become rotten 

 within, while they still show a fair outside, and hence 

 it is not probable, that such pears, being in a state 

 of decomposition, can produce a good liquor; a 

 liquor which has been likened by many persons to 

 champagne; and as the briskness of champagne, as 

 well as cider and perry, depends upon the large 

 T 2 



