110 On liaising Apple Trees, and MaUng Cider. 



na; keopliig each kind of fruit hy itself. These heaps of 

 npples (which shouhl not be more than a foot deep) must re- 

 main in the orchanl, or some other open phice, for a fort- 

 night or more ; in which time thej will, in general, acquire 

 a sufficient degree of melioration to be made into cider. 

 Should severe frosts set in, these heaps of apples mnst be 

 covered with straw\ 



His mill, press, and vessels being previously cleaned,=^ he 

 must now grind his apples to a pretty fine pumice; and, 

 without much delay, proceed to the expressing of the juice; 

 putting the pumice for that purpose, into very clean horse- 

 hair cloths, or making a cheese thereof with bandao-es of 



of various kinds of a 

 sweet and sour fruits 



d ; taking 



ire not to mix the pumice 

 cider cheese, especially of 



The juice thus expressed, must be strained through a fine 

 hair sieve, into an open vessel, and thence conveye'd to the 

 casks, which should previously be placed in an onen cellar : 



the bungs of which must be left unstopped, that the 

 feces of the first fermentation may be discharged there 

 Very particular attention must, nnw 



gro ss 



catch 



thereof,! and immediately 



1 must now be paid to the cid 

 )' the very moment of the first fini 



n 



off into a clean, open 



vessel; where it must remain eighteen or twenty hours: af 



ter which, it must be tunned into another 



p rope rly 

 cleaned. 



l!l-Zf ^"^ ""^' '''' ''"' '^ "^^'^' '-^^ ^ P--- be thereby a.l.ninistered to those 



who clrink the ciJer- 



t This is best ob=?prvofl K,- .1, ■ " 



i.ht: o. . ... !:! '^ '"":"° ^^^ ' SW"" f-iuentb-, aud Loldln, 5 



t to tliO 



«:a be:;!?,"::!""'* •^- "^ ^""'" '•>■ •"« -'"-«-' r«.c. b...„ j,„ w„, 



