Cvnccrneng G I D E R»

is we fancy the Fire to be lock’d up in a cold Flint. This will relievethe ‘Prisoner. And, thirdly, will assist the winy Vigor for them thatwould use it instead of a sparkling Wine. Fourthly, ’tis a good signof much Kindness, and great Friendship: It will both enliven the Fer-ment for speedier Maturity, and also hold it out for more Duration ;both which Offices it performs in Beer.

Si. Cider being windy before Maturity, some that must not waitthe Leisure of best Season, do put Sprigs of Rosemary and Bays in theVessels the sirs good for the Head, and not unpleasant; the second anAntidote against Insertions ; but lels pleasant till Time hath incorpo-rated the Tastes.

F2. And why may we not make mention of all these Mixtures , aswell as the Ancients of their Vinum Marrubii, Vinum Abrotonites,Absiyntbites, Hijsiopites, Mar at bites, Thy mit es, Sydonites, Myrtites,Sci Hit es, Violacenm, Sorbi, 6Cc.

53 - And for Mixtures, I think we may challenge the Ancients,in naming the Red-raspy ; of which there is in this County a Ladythat makes a Bonella, the best of Summer drinks. And more yet, ifwe name the Clove-july-sower, or other July-flowers, a most gratefulCordial , as it is infused by a Lady in Staffordjhire, of the Family ofthe Devereux's, and by some Ladies of this Country.

54. I could also give some Account of Cherry wine, and Wine ofPlums-, the las of which (in the best Essay that I have yet Teen) ishardly worthy to be named. But, I conceive, and have ground for it,that some good Liquor and Spirits may be drawn from some forts ofthem, and in Quantity : And the vast Store of Cherries in somePlaces, under a ‘Penny the Pound, and of Plums that bend the Treeswith their Burdens, and their expedite Growth, makes it cheap enough;and as in the other, 1b in these, the large English or Dutch sharpCherry makes the Cherry-wine ; and the full, black, tawny Plum , asbig as a Walnut , (not the kind of Heart Cherries, nor the ‘Plum'Which divides from the Stone) make the Wine. Their Cheapnessshould recommend them to more general Use at Tables, when driedlike Prunella's, (an easy Art) and then wholsomer.

55. To return to Red-flrake ; ’tis a good Drink as soon as well- .fermented, or within a Month ; better alter some Frofls ; and whenclarified, rich Wine, when it takes the Colour of old Sack. In agood Cellar it improves in Hogsheads the second Year ; in Bottles andsandy Cellars keeps the Records of late Revolutions and old Mayora-lties. < §siare the manner of laying them up in Sand-houses ?

.56. I tried some Bottles all the Summer in the bottom of a Fotitfl^tain ; and I prefer that way where it may be had. And his somewhatOrange, if the Land be neither dry for a Sand-house , nor fountainousf°r this better Expedient. When Cider is settled, and altogether, oralmost Clarify d, then to make it fprightful and winy , it should be 'brawn into well cork'd and well-bound Bottles , and kept some time inJW or Water; the longer the better, if the kind be good. And :Cider being preserv’d to due Age, bottled (and kept in cool Places,Conservatories , and refrigerating Springs) it does almost by.Tunehwn to Aqua-vitæ ; the Bottles imoak at the Opening, and it catcheslame speedily, and will burn like Spirit of Wine, with a fiery Taste;

lt h a laudable way of trying the Vigor ot Cider by its Prompt-C s t0 burn, and take Fire, and from the Quantity of Aqua-vit£

j O which