INFLUENCE OF THE M06N. 1 I 1 



juices of the rinds and seeds, and with the macerated substance of 

 the vessels and cells themselves. In such a mixture it seems pro- 

 bable that new elective attractions vpill be exerted, and compounds 

 formed, which did not exist previously to the fruit being placed 

 under the roller ; and hence the most correct analysis of the ex- 

 pressed juices will convey but a very imperfect degree of know- 

 ledge of the component parts of the different fluids, as they existed 

 in their state of separation, within the fruit." " I have often ex- 

 tracted," he continues, " by means of a small hand press, the juice 

 of a single apple, without having previously bruised it to pieces ; 

 and I have always found the juice thus obtained, to be pale and 

 thin, and extremely defective in richness, though the apple possess- 

 ed great merit as a cider fruit. I have then returned the expressed 

 juice to the pulp, which I have exposed, during a few hours, to the 

 air and light ; and the juice has then become deeply tinged and 

 very rich. In the former state it apparently contained but a very 

 small portion of sugar; in the latter it certainly contained a great 

 quantity ; much of which f believe to have been generated subse- 

 quently to the juice having been subjected to the action of the 

 press ; though it may be difKcult to explain satisfactorily the means 

 by which it could have been produced." Knight ascertained, by 

 a subsequent experiment, that by exposing the reduced pulp to the 

 operation of the atmosphere, for a few hours, the specific gravity 

 of the juice increased from 1,064 to 1,073 ; and from the experi- 

 ment being repeated in a closed vessel with atmospheric air, he 

 ascertained the accession to be oxygen, which, according to La- 

 voisier, constitutes G4 per cent, of sugar. For fine cider, he re- 

 commends, that the fruit be ground and pressed imperfectly, and 

 that the pulp be then exposed twenty-four hours to the air, being 

 spread, and once or twice turned, to facilitate the absorption of 

 oxygen ; that it be then ground again, and th^ expressed juice be 

 added to it before repressing. In straining the must, too much 

 care cannot be taken to exclude the pulp, as the presence is apt to 

 render the fermentation too violent, and drive it into the acetous 

 stage. A hair sieve, filled partly with straw, answers the purpose 

 well. The mill which most effectually reduces the pul[), is to be 

 preferred. It has been remarked with much force, that cider 

 mills should, like school houses, be limited to one in a district. In 

 this way it would be an object with the owner to render his imple- 

 ments complete, and to conduct the process with care and skill. 

 And as the value of the cider depends so much upon its being well 

 made, it is believed the owners of fruit, as well as the purchasers 

 of the cider, would be benefitted by such an arrangement. 

 [To be concluded in our next.] 



INFLUENCE OF THE MOON. 



That the different phases of the moon have some connexion with 

 changes in the atmosphere, is an opinion so universal and popular, 

 as to be, on that account alone, entitled to attention. No observa- 



