54 



on this subject, without being misunderstood, and giving offence. 

 Those who cultivate the soil deserve to live on its best produc" 

 tions. It is m^ most sincere desire, that farmers should lire well. 

 But the phrase, live wcll^ is to be understood living in such a 

 manner as will most promote their happiness, by preserving the 

 health of the body, and tranquillity of the mind ; and not living 

 in habits of luxury and intemperance, tho^most expeditious means 

 of destroying both. I know that it requires greater fortitude 

 than many possess to oppose the fashions of the times, and to 

 change established habits. I also well know that a man cannot 

 always do as he could wish, because his views may*not coincide 

 with other members of his family. Still in all cases something 

 may be i^one towards retrenching expenses that consume the 

 whole ofa farmer's income. So long as those engaged in hus- 

 bandry purchase from other nations a large portion of their daily 

 food and clothing, so long they will be obliged to labour hard, 

 and submit to many real privations, to enable them to defray 

 their current family expenses. It therefore becomes an object 

 of serious concern to them, to learn some way of more cheaply 

 supplying the wants, without diminishing the comforts, of life. 

 Let those who feel interested in this subject review a list of 

 their expenditures in times past, and they will probably be able 

 to discover the means of saving much in future. One exhausting 

 drain on the resources of many farmers is the use of ardent spir- 

 its, as a common drink. This not unfrequently consumes their 

 health, cash, and respectability. If therefore the use of strong 

 drinks must be continued, let such as every farmer can prepare 

 for himself be substituted for distilled spirits. Cider, wine, and 

 strong beer, well made and carefully preserved, will surely an- 

 swer every purpose to which spirituous liquors can be usefully 

 applied. The art of making these ought therefore to be studi- . 

 ed by every person desirous of preserving the health of his 

 family, or of husbanding his resources to the best advantage. 

 The most successful practices in this art, time will not permit 

 me to detail. Let the following hints suffice. 



By selecting good, sound apples, and properly managing the 

 liquor during and after fermentation, Cider can be made with- 

 out addition, possessing a fine fiavoi2r, and in strength equal to 

 abont one fourth its quantity of proof spirit. By the addition of 



