C S3 ] 
care. Here it is siiiFered to undergo a fermentation 
regulated by no rules^ until the pomace which, 
during the fermenting process was cast up to the 
surface, has been’siilFered gradually to subside, with 
all the additional acidity acquired by its exposure 
to the air; and to diffuse, as it descends, its obnox¬ 
ious taint throughout the whole body of the fluid— 
And then, behold! you have cider. Now, whatever 
may be the right method, this rnust be downright 
wrong. It is taking pains to abuse the bounties of 
a kind Providence. It may be called the art. not 
of making, but of spoiling cider. Any plan of ope¬ 
ration that varies greatly from this must hold out 
something like the hope of success, si^nd encourage 
us with, at least, the plausible promise of doing bet¬ 
ter. Suffer me then to offer, what reason appears 
to suggest on this subject; and also to express a 
hope, that those members of the Society, who can 
pluck the fruit, and walk beneath the shade of their 
own orchards, will, at the very next season, make 
some experiments, in order to correct or improve 
the method of making cider, which I now proceed 
to prescribe and recommend. 
In order to manufacture the first rate cider, let the 
apples be chosen at that period when they are per¬ 
fectly ripe, but before they begin to degenerate into 
iTlellowness; and let those be refused which have 
fallen to the earth, which are knotty, or in the least 
degree rotten. Those which are thus refused may 
serve for a bad cider, such as we now drink. They 
