[ 37 ] 
detained. A gallon or two of brandy, is sometimes 
added to a hogshead of wine ; perhaps this might 
improve the body, and also the taste of cider. It 
is remarked by some that the juice which flows a- 
bout the middle of the pressing process, makes the 
most excellent liquor. It would then be prudent 
to refuse a certain proportion at the commencement 
and at the close of this operatiorij and preserve it 
for a more common drink. 
In these observations I may not be perfectly cor¬ 
rect : improvement must be expected from repea¬ 
ted experiments, faithfully made and accurately no¬ 
ted. I 
ArURTHEiimean of improvement, which oughtto 
be suggested^ is this—to separate the different spe¬ 
cies or varieties of the apple, and learn what de¬ 
grees of excellence, each possesses with respect to 
this domestic manufacture. An additional reason 
for this, is, that they are not only of different tastes, 
but ripen at different periods. If kept separate, it 
will easily be perceived that we would have cider, 
as well as wines, of various name. The spirited 
champaign might be rivalled by the sparkling pear- 
main—the sweet malaga, by the delicious red- 
streak sherry, perhaps even madeira, by the ar¬ 
omatic spitzenberg ; and old hock yield its honors 
to the acidulated juice of the crab apple. 
An apple at Newtown I.ong Island—remarkably sweet. 
