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XVII. 
THE YELLOW ELLIOT. 
The Yellow Elliot was Avell known, and highly estimated, 
by the planters of the 17th century. It is a very astringent 
and harsh, though not very acid, apple; and it afforded a 
cider which grew soft and mellow with age; and, with other 
ciders of similar character, it once occupied its proper 
place at the Yeoman's Table; but from which it is now 
driven by very inferior liquors under the borrowed name of 
wine.* 
The specific gravity of the juice of the Yellow Elliot is 
about 1076 . It probably derived its name from that of the 
person who raised it from the seed. 
# -Xhy cask shall slowly mitigate 
The Eliot’s roughness. Philips’s Cyder. 
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