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Sect. XV. 4. 4. 



OF FRUITS, 



429 



by gradually drying them many fruits may be well preferved, and re- 



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quire afterwards fimply to be kept. dry. 



4. Some fruits, as the olive, are preferved in their unripe flate ia 



fait and water ; the unripe pods of kidney-beans, and the hats of 



niufhrooras, m.ay be thus alfo kept for months in weak brine ia a 



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cool cellar enclofed ia bottles without much chaage. But the oily 

 kernels of auts are well'preferved ia cellars beneath the foil to pre- 

 clude the variatioas of heat, aad covered ia jars to preveat their eva- 

 poratioa. Other fruits are coaverted into pickles and'preferved in-' 

 viacgar, but lofe their flavour; aad others by beiag immerfed in 

 vinous fpirit are preferved, as cherries, and thus tranfmuted from 

 food to poifoa. Aad whea the keraels of apricots, cherries, or bitter 

 almoads, are preferved ia braady, which is called ratafia, we pofTefs a 

 mixture of two of the moft poifoaous produdioas of, the vegetable 

 kiagdoai ; except perhaps the leaves of lauro-cerafus dill:illed ia al- 

 cohol, which was fold as ratafia ia Dublia, aad produced maay 



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fuddea deaths ia the g^ia-fhops 



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V. The following lines are iaferted to amufe the reader, and to 

 ii7:iprint fome of the, foregoing do£l:rine pa his memory. 



ART OF PRUNING WALL-TREES 



Behead new-grafted trees in fpring> 

 Ere the firft cuckoo tries to fingj 

 But leave four fweilfng buds to grow 

 With wide- diverging arms belowj 



Or fix one central trunk eredt. 

 And on each fide its boughs defle6l. 



In fummer hours from fertile ftems 

 Rub off the fupernumerous gems s 

 But where unfruitful branches rife 



In proud luxuriance to the jfkies. 



a. 



