C 34 3 
should then be laid up together in a place, where *nei« 
ther the sun by day may exhale, nor the clews by 
alight alloy, their delicious fragrance. In this state 
they will soon begin to perspire—that is, they wiM 
throw olF those juices which most easily ferment, and 
by that mean get rid of the lighter, and perhaps more 
crude particles, the retention of which would proba¬ 
bly prevent the general mass of the expressed juice 
from acquiring such a good body as might otherwise 
be expected; and assimilating it to the lighter wines., 
would effectually present it from attaining the first 
degree of excellence* Here I vrould remark, that 
the people of Devonshire, in England, prepare their 
apples for the press by laying them in heaps in an 
open part of the orchard, having found that under 
.cover, they sustained, by excessive sweating, the 
loss of a great proportion of their juices, and were 
reduced to one half their weight, though I am per¬ 
suaded that the evil complained of, arose from suf¬ 
fering them to remain too long in that confined and 
warm situation, and affords no argument against the 
|)ractice of keeping them under roof. A very little 
experience will enable us to ascertain how long they 
should be kept in this state. After they have thrown 
out the degree of moisture which may be deemed 
requisite, and which may probably he effected in 
three or four days, they should be exposed a while 
to the air and sun, before they are ground, in order 
that the fermented vapor which covers their super¬ 
ficies may escape, and leave the fruit perfectly dry. 
Now they are ready to be ground, and should he 
