[ 31 ] 
ON ’CIDEE. 
% the Reverend JOHJST B, JOIIjYSOJW 
HE art of making Cider is, in our country, little 
attended to; and, I am persuaded, little understood. 
It is well known that we have many sorts of apples, 
some of which are remarkable for a fine delicious 
taste, and others for an aromatic flavor. This assured¬ 
ly indicates that they are possessed of a juice, which, 
milder the management of adequate knowledge, 
might be made a fine bodied, wholesome, and plea¬ 
sant liquor. That the cider which is generally 
brought to our markets, is of an opposite quality, 
every one knows. It is neither agreeable to the 
palate, nor, I presume, from its early acidity, salu¬ 
tary to the stomach, Jf it be not an important ar¬ 
ticle for exportation, yet as it is in very general use 
throughout our country, and especially among the 
great body of our farmers, it presents itself as an 
object of attention, and deserves every exertion for 
its improvement. That it is susceptible of great 
improvement, generally, is obvious, from the per¬ 
fection to which it has been brought by the farmers 
mf Newark ; and wdll farther appear from the fol¬ 
lowing fact: In England, a certain farmer has, of 
late years, made cider of such an excellent quality, 
that it might be said to rival the nectar of the grape ; 
and actually sold for the enormous sum of 60 guin¬ 
eas, or B280 a hogshead. This singular fact is 
mentioned in one of our public prints, and first 
