Concerning CINDER.

This fadlated by- Warmth, or Ising-glass, three or four ounces to.suNogjhead, beaten thin, macerated, and cut in small pieces in White-,tvitie \ then let on a gently Fire, till ’tis well diffolvd, boil it in a^zllou of Cider , and cast It into the Mass, suppose it os Gallons,.an d Ib to every like Proportion, stirring it well, and covering it closef° r ten or twelve Hours, within w,hich Time it will usually have pre-cipitated the Glass. Thus when it ceases working, draw it from theScum with a little Spigot below, or better by a Syphon above, and st)barrel it up cloie.

Note, That as you augment the Proportion of Istng-glafs or Water-lo it will become more Limpid and clear} but there is a Medio-Cr ity to be oblerv’d, lest you render it too lean and thin.

That this way, as ’tis useful to the defecating of the Juices of allot her Liquors made of Fruit, st) is it preferable to all Ferment at i~°»s of Test, Toasts, Percolations , and Packings, which not only tendJ° -Acidity, but wafts and dispirits the Juices, and besides is very trou-blesomp

That Residence of impure Faces may be cast on the Mure, if youptess fo r a IT at er-C'tdcr.

i he Liquors thus purified are not obnoxious ( by some frequent Re-Fomentations) to burst the Bottles upon change of Weather.

-Lastly^ i s prelcribed the same Form of standing Vessels, to pre-er ve and keep it in, as we have already mention’d. The Bunghole toc of two Inches Diameter , with a Plug, and a Vent-hole near it.

That new Vessels be feafon’d, and scalded with Water in whichsfple-pummis hath been boiled : If old Vessels, that they be such assi;iVe been us’d for Canary, Spanijh-Wines, ' or Metheglin , by no^ans Ale or Beer, yet Small-beer Vessels if well scalded, may serveVn Occasion.

To correct: the Must mess of Vejfels is prescribed a Decoction of Pep -*ds r in Water, one Ounce to a Hogjhead ; the Vessel being fill’d with1 Raiding hot, and so let stand two or three Days: The same is cur'dvJ*h two or three Stones of spuick-lime, to six or seven Gallons of

^ er ) put into the Hogjhead close stopp’d, and roll’d up and down.

Glass Bottles preferred} the Stopples exquisitely fitted by grinding. m with Oil and Smyris , or Emery (as our Workmen call it) be-careful to preserve each Stopple to its Bottle, by tying it by thethe Neck thereof with a Packthread,he Cure of mujty Bottles is boiling them in a Vessel of Water,Putting them i n whilst the Water is cold, to prevent their cracking,^ , then set them on Straw, and not on the cold Floor, when you^ke them out.

In Tunning your Cider, the Vessels dry, fill them within an Inch orRls of the top, that there be space for the Head or Skin ; remembringfo leave the Bung-hole open, or slightly cover’d two or three Days, toPerfect its fermenting, if it happen to work: If not, and that it becRsign’d for long keeping, put into it some unground Wheat, a sstuart!° an Hogjhead, which inducing, an artificial Head or Skin, protects itls °m all possible Injury of the Air.

.Haying clols’d the Bungs peg the Vent but loosely} that in case the^Huor be unquiet, it may not heave up the Head of the Barrel:Wherefore you must stop and ease the Vent from Time to Time dis-Cs eetly, till all be in Repose. .