fruit year, and many friends had large orchards,
some individuals very pressingly cautioned them
against suffering their cider to be distilled. The
concern of friends, in this country, against the fre-
quent use of spirituous liquors in their families, is
very great; and probably it is not without just
cause. The trouble attendant on brewing and pre-
serving malt liquor in warm climates is great; and,
on the contrary, spirituous liquors are preserved
with so little difficulty, in so little room, and at so
easy an expense, that most families, especially in
the country, give them the preference as com-
mon beverage throughout the year, when diluted
with water. It is not from cider alone they pro-
cure spirits. Large quantities are also distilled
from the juice of peaches. This is called peach
brandy, and possesses a peculiar flavour and colour,
obtained from the kernels. The general price of
brandies of these kinds is about 2s. 6d. to 3s. 6d.
sterling per gallon; and these are, when kept an
equal age, but little inferior to French brandy.
After the quarterly meeting, I dined with T. S.'s
family, being invited by him; and, after dinner,
took a walk with him through his tan-yard. I ob-
served that they did not confine themselves to oak
bark; but made use of bark from other trees also,
the particular kinds of which I do not recollect;
but I think a species of pine, and the walnut are
of the number.