§4 Concerning CIDER*

it is no wonder that when they came to broach it, they for the mostpart found their Pippin-Cider not so pleasant as their Moyle or Rw'strake-Cider ; but to them it seemed a wonder, because they did notknow th treason of it ( which shall be my next work to make out) fortill they knew the reason of this ejfett, they had no cause but to think,-it was the Nature of the several Apples that produced it; and conse-quently to prefer the Hard-Apple-Cider, and to use the other Appl CS( which were good to eat raw ) for the Table : Which was an use riotless necessary, and for which the Hard-Apples were totally improper.

To my third Assertion, which is, that in Herefordshire they knewnot what was the true cause why their Pippin-Cider (for by that nameI shall generally call all sorts of Cider that is made of Apples good toeat raw ) was not, as they used it, so good as the Cider made of Has \Apples ( for by that Name, for brevities fake, I shall call the Cider oMoyle, Red-strake , and all other sorts of harjh Apples, not sit to eat ratwFirst, I fay, for all Liquors that are vinous, the cause that makes themsometimes harder or less pleasant to the taste, than they were at thempressing, is the too much fermenting : If Wine or Cider by any acC ^dental cause do ferment twice, it will be harder than if it had fermentebut once; and if it ferment thrice, it is harder and worse than if ,fermented but twice; and so onward, the oftner it ferments , andlonger it ferments, it still grows the harder. This being laid as nFo^dation, before we proceed further we must first consider what is the Canof Fermentation in Wine, Cider , and all other vinous Liq ii0rS ‘Which ( in my poor opinion ) is the gross part of the Liquor, wm cTcapes in the straining of the Cider (for in making of Wine I do ^find that they use the Curiosity of straining ) and which is genet* ?known by the name of the Lee of that ( Wine or) Cider. And * 1Lee I shall, according to its Thickness of Parts, distinguish into tgross Lee, and the flying Lee. s

Now, according to the old Method of making and putting U PCider, they took little care of putting up only the clear part os * ^Cider into their Vessels or Cask ; but put them up thick and thinther, not at all regarding this Separation ; for experimentally they s°^ sthat how thick soever they put it up, yet after it had throughly wr ° U ” c eor fermented, and was settled again, it would still be clear; and perch**that which was put up the soonest after it was pressed, and the thick^would, when the Fermentation was over, be the clearest, the ^5and keep the longest. This made them confidently believe that i £ 'not only not inconvenient to put it up quickly after the pressing' ^in some degree necessary also to put it up soon after the prestosthat it might have ib much of the Lee mixed with it, that it "^lycertainly, soon, and strongly put it into a Fermentation , as th e ^means to make it wholesom, clean and brisk ; and when it eith cnot ( or that they had reason to doubt that it would not) work otment strongly enough, they had used to put in Mustard, or some 0thing of like nature, to increase the Fermentation. atc r

Now that which in Cider of Pippins hath been a cause of & rC ‘^cFermentation than in Cider of Hard-Apples, being both used r*stc^former method, is this, that the Pippins being a softer bruit,the Mill bruised into smaller Particles than the harder sorts of W*and consequently more of those small parts pals the Strainer m ^Pippin-Cider, than in the Cider of Hard-Apples, which