234 MANAGEMENT OF FRUIT LIQUOR. 



good." Under management like this, it 

 muft, ofcourfe, be mere matter of chiince, 

 if a cafk of palatable liquor be produced. 

 But cider of a fuperior quality being pro- 

 duced, as it v/ere accidentally, under this 

 ignorant trcatm.ent, it fhews plainly how- 

 much might be done (indeed has been 

 done *) by knowledge and attention. 

 However, while the confumption remains 

 with the Diftrict, and while ftrength is the 

 great recommendation of the liquor, fuch 

 knowledge and attention might, in fome 

 meafure, be thrown away. 



7. The FERMENTED LIQJJOR is laid up 

 in HOGSHEADS, oifixty three gallojis each } 

 or in PIPES, or " double hoglheads." 



8. The QUANTITY OF PRODUCE is HOt 



more than fupplies the confumption of 

 the Dill:ri6l ; of courfe, 



9. The MARKETS for fale cider are the 

 towns y and the public houfes of the Diilricft ; 

 X\it farmer s own confumpfionht'mg fupplied 

 by windfall fruit ; by the wafhings of the 

 *' mock," orpomage, in fcarce years ; and 

 by inferior cider. 



Th(5 



* Particularly by Mr. Stapieton. •" 



