POMEROY ON FRUIT PLANTATIONS. 155 
* 
which they lay hold of the boughs; or, when more force 
is necessary, they are beaten off with the poles. The first 
method is usually followed with the fruits designed for the 
table, or the market; these are generally gathered be¬ 
fore they are fully ripe. The latter is universally adopted 
in gathering those for the mill; in this also, the trees are 
always cleared of the whole of their produce at once. 
That which is designed for the table at home, or for the 
market at a later season, is laid up dry on the floors of 
large rooms, strewed with straw; in frost, they are 
covered with it, and are examined occasionally, to 
prevent, as much as possible, the accidental decay of 
any from injuring others. That designed for the mi l, 
is collected together, even the choicer, in large heaps, 
near the mill, in the open air, and on the ground: the 
two last circumstances are particularly insisted on, to 
prevent too great fermentation before they are ground. 
But little care is taken to keep the several sorts apart: 
a particular quarter of the general heap, is the chief 
distinction; a partition with a board is sometimes 
made, but this is only for the prime fruits. The size 
of the heap is very uncertain, as no means are em¬ 
ployed to confine them ; in the centre they usually rise 
to the height of three or four feet. In this state they 
remain exposed to the weather, till the}' are judged 
to be mellow ripe. Should not the whole be made 
into liquor before the frost sets in, as is often the case 
in great fruit years, the heaps are carefully covered 
with straw, to preserve them from it. 
What follows, with respect to the making of cyder, 
must be understood as relating to the general practice 
of the county. When deemed in a proper state, the 
fruit is conveyed into the mill, and ground with great 
care, so as to reduce the whole pulp, rind, and kernel. 
so 
