S7T 
Marty English growers, with the view of malting thfi most 
they can of the kernels and the rind, and to make the mash 
absorb more oxigen, grind the fruit a second time, ten or twelve 
hours after the first trituration. This practice, in my opinion, 
is very useful. 
Some persons among us now forsake the use of the stone 
trough for that of the mill with cylinders ; Is this change use¬ 
ful ? The reader will be able to form an idea of the subject, if 
he will but throw a glance on their respective qualities. 
Let us then begin with those of the mill with cylinders. 
The place for it, does not differ essentially from that which 
is necessary for putting up a trough ; however, the mill i? 
more compact, and the room may serve for a stabie, when the 
cider season is over; the first expense is nearly the same in 
either case. As to quickness in tlie process, the mill is to th« 
common trough in the proportion of two to one at least, but a 
resisting body which might be among the apples, could put it 
out of order, when it is made vvitii knives, or make it unser¬ 
viceable, when it is with fluted cylinders; it is possible that 
this accident may happen in the very midst of the season. 
The acid of the fruit corrodes the iron, the oxidation of which 
is, in the highest degree, injurious to cider; in short, after its 
ordinary construction, (susceptible of improvement no doubt), 
it hardly does any thing besides chopping the apples; their 
juice remains poor, and fermentation does not reduce the fruit, 
unless it be allowed to stand for several days. This latter 
process is not only contrary to all good rules, but in a plenti* * 
ful year, would be impracticable. 
As to the trough, the repairs it requires are in no propor¬ 
tion with those of the mil! ; when it has once been put in 
<>rder, it may keep so for generations with tiie addition of a 
little cement, and be serviceable forages. Besides, the trough 
may be applied to a number of purposes, and cultivators of 
every description may in one way or anc.her, derive the most 
essential advantages from it.* The delay occasioned in 
Thy ponderous engine. Water will imbibe 
The small remain? qf spirit, and acquire 
A vinoils flavour; this the peasants blithe 
Will quaff, and whistle, as thy tinkling team 
They drive, and sing of Fusca’s radiant eyes, 
Pleas’d with the medley draught.—B ook ji. v. 103. 
* The tfihigh, even in the way it is ip general fitted up, is admirably 
well adapted for preparing clay tor masonry, pottery, bricks, mud walls, 
and the like, the process being much quicker, and the work bettor, than 
when it is done with the spade. Mortar made in this manner, though it 
be wetted with only one third of the water commonly used in making it, 
fashions itself sooner, is more binding, not so liable to crack, and is cheaper. 
Since the author wrote this note, government has adopted his suggestion of 
preparing mortar in a trough, for the fortifications now building on ths 
Town Hill, near St. Hilier’s, Jersey. 
Might it not be possible, by using a machine, constructed on nearly the 
Same principles, to quicken considerably the work of kneading in bake¬ 
houses, where large quantises of bread must be baked daily ? 
grinding 
