Apborifms concerning Cider. a 3 



lOi The Liquor of beft Cider-jruit in the yipple, in beft feafon 

 of ripenefi, is more brisk and fmart than that which proves duller 

 Cider : And generally the fierceft Pears , and a kind of tamer 

 Crabs, ("and fuch was the Red-fir ak^ called in my memory) makes 

 the more winy Cider. 



11. TaUadius denieth Terry to bear the heat of ^w^^^^er ; but 

 there is a Tear in Boshury, or thereabouts, which yields the Liquor 

 richer the ficond year then the firfi, and fo by my experience very 

 much amended the third year : They talk much higher , but that's 

 beyond my account. 



12. As Cider is for fbme time a fluggard, foby like care it may 

 be retained to keep the Memorials of many Confiils , and thefe 

 fmoaky bottles are the nappy Wine. My Lord Scudamore feldome 

 fails of three or four years ; and he is nobly liberal to offer the 

 Trial. 



13. As red Apples, fo red Pears (and amongft them the red Horf 

 pear next to the Bosbury") have held out befk for the ftomach and 

 durance .* But Pears do lefs gratifie the ftomach then -Apples. 



14. The (eafon of grinding thefe harp Pears is after a full matu- 

 rity, not till they have dropt from the Tree, and there lain under 

 the Tree, or in heaps, a wee^L, or thereabouts. 



15. And (b o£ Cider-Apples, as of Grd|pe/5they require full matu- 

 rity, which is beft known by their nztnval fragrancy -^ and then 

 alfo, as ripe Grapes require a few mellowing days, fo do all Apples, 

 as about a week or little more, fo they be not brui^fed, which loon 

 turns to rottennefs 5 and better found from the Tree then rotten 

 from the heap. 



16. That due maturity, and fome reft on the heap, does make 

 the liquor tafte rather of Apples then n'7»;', hath no more truth, (if 

 the Cider be kept to fit age) then that very old cheefe doth tafte of 

 SiPpfet. 



17. The harfher the vcild-fi-uit is, the longer it muft lye on 

 h^aps ; for of the fame fruit, fuddainly ground, I have tafted good 

 Ver - juice •-, being on heaps till neer Chrifimas, 2\\ good fellows called 

 it Rhenijh-wine. 



18. TheGrinding'xs fomewhat confidcrable, rather too much 

 then too little ^ here I faw a Millm Somerfetjhire which grinds half 

 a Hogjhead zt a grifi, andfo much the better ground for the fre- 

 quent rolling. 



19. Soon after ^r/W;/;^ it fhould be/>re/?, and immediately be 

 put into the VeJJel, that it may ferment before the fiirits bedifli- 

 pated J and then alfo in fermenting time the Vent-hole ftiould not 

 be fo wide as to allow a prodigal wafte of thej^irits -^ and as foon 

 as the ferment begins to allay, the VeJJels ihouldhefil/ed o( the fame ^ 

 and well ftopped. 



20. Of late 'tis much commended, that before it he prefi the 

 Liquor and Af/tfi ftiould for four and twenty hours ferment together 

 in a Fat for that purpofe, covered, as Ale or Beer in the T^-vat, 

 and then tunned up. This is faid to enrich the liquor, and to 

 give it fomewhat of the tinSure of fome red Apples, as I have feen, 

 and very well approved. D 2 21. A» 



