±J4 MANAGEMENT OF FRUIT LIQUOR. 



perior quality, made in Weft Devonfliire* 

 Indeed, its cliniature, in a moderately dry 

 fiimmer, feems to be much better adapted 

 to the produ(Ction of this fpecies of Fruit 

 Liquor, than is that of Herefordlhire or 

 Glocefterfhire. 



In taking a view of the Weft Devonfhire 

 pra(ftiee^ it will be proper to examine, fepa« 

 tately, the following particulars. 



1. The Manufadory. 



2. The Fruit. 



3. Breaking. 



4. Preffing,- 



5. The Muft- . . 



6. Fermenting* 



7. The Liquor. 



8. Produce. 



9. Markets. 



1. The ordinary place of manufac-^ 

 TURE, provincially the " pound house,"— 

 is ^enerally^a mean ftied or hovel, without 

 peculiarity cf form, or any trace of con- 

 trivance. On thelarger Bartons, or where the 

 Orchard grounds are extenfive, appropriate 

 buildings are fitted up, in different ways. 



The 



