34^ November 1748. 



fire and fome of the cakes are put in : thefe 

 become foft by degrees as the water grows 

 warm, and crumble in pieces at laft j the 

 pot is then taken from the fire, and the 

 water in it well ftirred about, that the cakes 

 may mix with it : this is then poured into 

 another vefTel, and they continue to fteep 

 and break as many cakes as are neceffary for a 

 brewing ; the malt is then infufed, and they 

 proceed as ufual with the brewing. Beer 

 thus prepared is reckoned much preferable 

 to other beer. They likewife make brandy 

 of this fruit in the following inannner : 

 having colledled a fufficient quantity of per- 

 fimons in autumn, they are altogether put 

 into a velTcl, where they lie for a week till 

 they are quite foft. Then they pour water 

 on them, and in that ftate they are left to 

 ferment of themfelves, without promoting 

 the fermentation by any addition. The 

 brandy is then made in the common way, 

 and is faid to be very good, efpecially if 

 grapes (in particular of the fweet fort) 

 which are wild in the woods, be mixed 

 with the perfimon fruit. Some perfimons 

 are ripe at the end of September ^ but moft 

 of them later, and fome not before Novem^ 

 her and December, when the cold firft over- 

 comes their acrimony. The wood of this 

 tree is very good for joiner's inftruments, 



fuch 



