[ 174 ] 
It might be worth an experiment to determine 
what wine our grapes would produce by this pro¬ 
cess. All, I believe, who have hitherto made wine 
in the United States, pressed the grapes in the first 
instance, which would not make good wine even 
from the best grapes* 
It might also be useful to try what the effect 
would be of making cyder by sufiering the pumice 
to ferment, and separating the cider of that running 
from what comes off by pressure. 
There are some other subjects that I would 
wish to touch upon, but I have not leisure to add to 
the length of this, in any other way than by expres¬ 
sing my hope, that you have not suffered the useful 
occupations in which you were engaged, to lan¬ 
guish ; but that the improvements of the society 
have kept pace with the rapid improvements of the 
country. 
Present me respectfully to them as a body, and 
affectionately to my particular friends among theni^ 
and believe me, 
Dear sir, 
With much esteem, 
Your most ob’t, 
Humble servant. 
ROB. R. LIVINGSTON. 
The bon, ilfr. L’Hommedieu, Vice-presi ? 
dent of the Society for Agriculture^ 5 
