HOW TO USE THE FRUITS OF THE GARDEN 



Potatoes as parsneeps; or, for want of butter, 

 take sweet milk. 



Of drinks, as of aples to make cyder ; I cannot 

 name our cyder-aples, for I use to mix all the ripe 

 at once in the orchard, that are of a fine juice, and 

 easie to separate from the flesh, and pears that 

 have plenty of juice, and hard flesh, though harsh. 



In France they extol the rennet cyder, in Eng- 

 land the Heref ord-redstrake (which in France they 

 set at nought) ; they speak of genetmoil and musts, 

 some pipens and parmains; and for perry, the 

 Bromsbury and ruddy horse-pear, all which and 

 many more Hugh Wood gard'ner at Hamiltone has 

 to sel. But now the different soils beget alterations 

 in fruits, besides the climate ; yet both defects may be 

 a little helped, the first by using all dilligence to pre- 

 pare the ground thoroughly, as is directed in Chap. 

 II. Fallowing is a most commendable essay. The 

 second by grafting and regraffing early. Goodf ences 

 and shelter round the ground are very conducible. 



To make this excellent wine, provide trough and 

 beaters, press and harbag, lagallon, and tapering- 

 fat, barrels and hogsheads (for even by the common 

 screw press I have made a hogshead of cyder in a 

 day). Be sure your vessels be sweet, else you spoil 



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