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Article XXXII. 

 On Cyder-Wine^ made from the Juice of Apples ^ 

 , taken from the Prefs and boiled^ according to 

 a Recipe of Dr* Riijh. 



[By Robert Stevens, efq; to the Secretary.] 



Ansford near Caftle-Cary^ 

 Sir, Aug. ii, 1789. 



T 71 TITH the greatcfl readinefs I comply with 

 ^ ^ the rcqueft of your Committee, and fhall 

 fend, next Saturday, a two-gallon calk of Cyder- 

 Wine, drawn from a hogfhead I had made under 

 my own infpedion, as a trial of the liquor recom- 

 mended In the Bath Chronicle. I am forry to ob- 

 ferve the direflions there given were too fcanty, as 

 very little more was faid, than that two hogflieads 

 of cyder from the prefs fhould be boiled down to 

 one, and kept till fit for ufe, and that in three or 

 four years, according to Dodlor Rufh's opinion, it 

 would become a pleafant liquor, not unlike RheniQi. 

 The boiling the juice of the apple I conceived 

 could not be all that was neceflary to make a vinous 

 liquid — fermentation mud fomehow be procured, 

 and obfervation and experience muft determine 

 how far that fermentation fliould be carried* I am 

 certain there is yet much to learn in that particular, 

 and upon that principally the goodnefs of the liquor 



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