W E S T D E V O N S H I R E. 231 



a hay knife ; cutting off all the loofc fpongy 

 parts which evaded the prellure, and piling 

 them upon the top of the cheefe, to receive 

 the immediate adiion of the prefs : or are 

 referved for •* beverage;" being watered 

 and prelTed feparate *. 



5. The MUST, or expreffed liquor, which 

 comes off, from this mode of preffmg, is 

 extremely foul, compared with that, which 

 is {trained through hair cloths. It is, there- 

 fore, placed in large veffels or ciffern's, for 

 its feculcncies to fubiide, before it be put 

 into cafks. 



6 . In the fermenting of Fruit Liquor, 

 nothing of fuperior excellence, I believe, is 

 to be learnt, from the ordinary pra(!^ice of 

 this Diftrid. In the fermenting room of a 

 farm, which has long been famous for its 

 cider, I have feen ^n experienced manager, 

 who has for feveral years had the care of this 

 cider, — tacking ^* one iide of the houfe to- 

 day, and the other li4e to-morrow," under 

 a full convid^ion that it " would do them all 



0^4 good." 



^ For a defcrlption of the Herefordfliire Prefs, and the 

 method of prelTing in Haircloth, fee Glo, 5 con. Vol, II. 

 Page 312. and 340. 



