Concerning CIDER.

11. New Cider, and all diluted and water’d Ciders, arc great Ent*mies to the Teeth, and cause violent Tains in them, and Rheums i»the Head. . T

12. One Rotten- Apple, of the same kind with the Sound, corrupt*a whole Vessel, and makes it Mujly. \

But since the Second, and former Impressions , of these 'Discoursedthere is publifh’d (by an ingenious and Obliging Hand) the Vint'turn Britannicum, treating not only of Cider, but such other lFiu eSand Drinks, as are extracted out of several Fruits : It is there he re-commends,

- The not gathering Fruit Fox Cider, .till full Maturity and Fragr.atfcy ; and that it is better to make several Treffings, than all at once,proportioning the Veffels accordingly.

That the Fruit be carefully gathered, not windfallen nor bruis'd •Let such be left to dry a competent Time before Grinding, sufferingyour Cider thoroughly to ferment before you Cask it up.

Let Cider Fruit remain lome Time in the Heap upon dry Stra r fand under.Shelter, in a sweet Place, to sweat out the ! Phlegm and i'fperfluous Moisture, from ten to twenty Days, if the Fruit be harfttbut not too long.

Then extract the Liquor., either by hand-pounding with great Ts'files (which is the ruder and worst way ) or by the Horse-Mill, withthe MtU-slone on Edge in a Trough of Stone, expeditious, but chargeable: Or by grating, beating with a Maule, which are trifling: Ohbest of all, by a®.Engine delcrib'dby tsie Author, p. 82. &c. to whio 1\ye>refer the Curious.

Remember, when you bring your Fruit to the Mill, you reject ^rotten, unripe stalks and Leaves. . , -..

That you grind not lo small, as that too much of the Tulp p^with the Liquor. \ -

That after Grinding it stand 2,4 or 48 Hours, both to acquire C°lour, and, that the unbruised Parts of the Fruit, may the easier i" e P a *rate from the Juice in the Tress. 4- . ,

That some of the Cider be suffer’d to distill,either through a Wbottom to the Vat, or by a Tap into a fit Recipient: This being &Virgin, and best Liquor. Lastly, -a

That you squezee the bruised Tulpsm the Skrew-prefs, withinCircle of clean, sweet IVhe at-firaw \ winding in the Heap with sWisp to a Foot in Height, before-you place the Board, and apply 1 ^Straw. But instead os the Straw-wisp, a Basket may be h tt:C !which with a little Straw within, will keep the Fruit in better Ord cr?some make Use of a Hair-cloth-hag placed in a Frame. ^

That you. press it as dry as may be, unlels you intend to mak ediluter Sort, by mixing therewith the Mure.

That you pour the Liquor coming from the Press, through aer into a large Vat, to detain the grosser pieces of the Fruit fronttermixing with the clear. .

That you do not tun it up immediately, as some pretend, to Pvent evaporation of Spirits; but, to cast a Cloth or Blanket over jVflt, to the end that the wild and untameable Spirits (which, woeven burst the Barrel ) may be .a little check’d and subdud.

That you carelully separate the Flying Lee, namely, the ddpe^ ^and grosser Tarticles of the Fruit, which comes with the