96 
THE farmer’s manual. 
and waste, if not gatheicd and made into cider. 
Cluldren ran do the business of gathering apples ; 
they are the farmer’s richest blessing, and vimen train- 
ed to habits of industry, become the best members 
of soeietv, when they grow into life. Let your chil- 
dren pick up your potatoes, when dug, and pick up 
and house your ajiples, it will be doubly profitable : 
first to you, and next to themselves. If your Iruit is 
made up when ripe and sound, you may generally 
have good cider, in the common practice ; but if your 
fruit is either rotten, or hard and unriiie, like the 
gleanings of your winter apples, no possible process 
can ensure you good cider. I will wave all the va- 
rious modes practised and recommended by the nice 
and curious, and conclude my remarks upon the or- 
chard, by the following extract from Thompson’s 
Notes on farming. 
“ The care of orchards, and the making good ci- 
der, are so very profitable, that it will necessarily 
draw the attention of every good farmer. Mr. An- 
derson, a gentleman in England, famed for good ci- 
der, gives the following account of his approved me- 
thod of making it. 
‘ 1 .should first tell you that my orchards are upon 
a clay soil, which I think conduces much to the good- 
ness of my cider. I will he short in my practical 
account, making but few observations, and leave the 
curious to draw speculative reflections from it. I 
permit my fruit to remain on the trees, until a great 
part falls by ripeness; then gently shaking the trees, 
take in the apples in dry weather, laying them in 
heaps of equal ripeness in a loft over my press. 
There they remain until they have perspired, and that 
perspiration ceases. As soon as convenient after- 
wards, 1 grind my apples, and press out the juice ; if 
it casts a pale colour, I sufler the pulp to stand 12 
or 24 hours, which will heighten the colour of the 
juice. As soon as it is expressed, 1 pour it into vats, 
through a sieve, (some filtrate through a hogshead of 
