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Concerning CIDER.

It is good to cover the B lug exactly adjusted to the Bung with 9brown Paper wetted, the better to wring it close.

Cider , thoroughly purified, may be bottled at any Time or Season ■If early, and vigorous, it will need no Assistance; if later, fi a ^ otacid , spirit it with a little Loaf-Sugar: If you bottle it early ( t0prevent any remanent Fermentation ) let them stand a while bcfosoyou stop them close; or be sure to open them within two or threeafter. ,

If you stop with Corks , let them be sweet, hoi I'd and us’d whiyet moist, laying the Bottles side-ways. Note, That they stand bet-ter on the Ground , than in Frames, unless in vaulted Cellars. B ut ,Refrigeratory with a cold Spring, especially if it be running Water,most excellent. Note, That the binding down of the Cork enciang e ^the Bottles breaking, whereas that omitted, you hazard only the 1°of the Liquor.

Cider boil'd with Spices not approved (though pleasant) as apt socontract an unsavoury Tincture from the Vessel 'tis boil'd in : But tsomay haply be reform’d by such as are tinn'd.

Cider boil’d to. the Expence of half will keep well, and is very stso n £

To restore decay'd Liquor , if fiat and vapid , from a too free &mission of Air, or ill stopping; grind a Parcel of Apples , putt ,n »them in by the Bung-hole ; then stop the Vessel close, and Jometsosogive it Vent. But this must be drawn off in few Days, lest thevitiate the Whole : This yet may be prevented, by putting up onlynew Must of the Fruit you press, on the decay’d Cider. Themay be done in Bottles, by adding a Spoonful or two of such N i( J 'and stopping them carefully.

Acid Cider will sometimes recover of it self, in Case any R ee ^main ; if not, add a Gallon of unground Wheat to each Hogjhedd ;bottle it with Sugar.

Cider turn’d and eager, is irrecoverable. s j

Musty Cider is best corrected, seldom restor’d with Mufiard-figround with some of the Liquor. Thick Cider is cur’d by excit lfl »new Fermentation. j

To Tun it in Vessels fum’d with Sulphur, is an excellent 90wholsome Preservative of Cider.

Water Cider. (C

Boil’d Water, suffer’d to stand (tillcool’d) is best, as beingdefecated, and that it be mix’d in the Grinding. This small B e ^redge ox Cider kin and Bur re (as ’tis call’d) is made for the c0VCli ^ t0drinking of Servants, &c. supplying the Place of Small-beer, au ^many more agreeable; It is made by putting the Mure into aVat, adding what quantity of Water you please, namely, about fthe quantity of the press’d Cider , or more, as you desire it fironjfi .smaller. Note, That the Water should stand 48 Hours on it b ^ o{S \you press, tunning up, and immediately stopping what comes ^

the Brefs. Thus it will be drinkable in few Days, clarifying ,,

"Tis fortified, by adding to it the Lee or Settling of better Cider , y ^ting it on the Bulp before BreJfure , or by some superfluous ^which your Vessels could not contain, or by grinding some fa e

Cider kin will be made to keep long, by being boil d asterwith such a Proportion of Hops, as is usually added to Beer ; j 0 * r( s.tHase you need not to boil the Water before. 1

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