Aphorifms concerning Cider* 3^ 



Ahfynthites^ HyJ^opites, Marathites, Thymites, Cydotiites^ Myrtites^ 

 Scillitcs^ Violaceum, So);bi, C^c. 



.53. And, for mixtures^ I think we may challenge the Jftcients, 

 in naming the Red-rajpy ^ of which there is in this County a Lady 

 that makes a Bone/Id^ the beft of Summtr drinks. And more yet 

 if we name the Clova-july-florver , or other July-jlovpers, a moft 

 grateful! Ctfr<^/W, as it is infufed by a Lady in Staff'ordjhire, of the 

 Family of the Devereux's^ and by fomc 1,4^/ej of this Country. 



54. I could alfo give (bme account of Cherry-vpine^ and Wine of 

 Tlums ^ their vaft ftore in fome places, under a/Jewy the pound, and 

 their expedite growth makes it cheap enough, and as in the other, 

 fo in thefe , the hrge EngliJJ} ox Dutch ibarp Cherry , and the full 

 black, tawny Plum, as big as a Walnut (not the kind of Heart- 

 cherries, nor the Plum which divides from the Jione) make the 

 fFine. Their dheapnefs (hould recommend them to more general 

 ufe at Tables, when dryed (an eafie art) and then wholefomer. 



55. To return for Kei^^r^i^e ^ 'tis a good drink as foon as well 

 fermented, or within a fnoneth, better after fbme Frojis, and when 

 clarified ^ rich Winc^ when it takes the colour of old Sack. In a 

 good Cellar it improves in Hogjheads the (econd year •■, in Bottles 

 and fandy Cellars keeps the Records of late revolutions and old A£i- 

 joraltics. ^£re the manner of laying them up in fand-houjes. 



56. I trictl fome Bottles all a Summer in the bottom of a 

 fountain \, and I prefer that way where it may be had. And 'tis 

 fomewhat ftrangeif theLandbe neither dry (ox a fand-houfe, nor 

 fountainous for this better expedient. When Cider is fetl'd, and al- 

 together, or almoft clarifi'd, then to make it jpriteful and voiny, it 

 fhould be drawn into well corked and well bound /"tf^^/e/, and kept 

 Ibme time injand or water ^ the longer the better, if the kind be 

 good. And Cider being prefcrv'd to due age, bottl'd and kept in 

 cool places, confervatories, and refrigerating Iprings) it does almoft 

 by time turn to Aqua-vit£ ^ the Bottles fmoak at the opening, and 

 itcatchesj/^wefpcedily, and will burn like j|'/r/^ of Wine, with a 

 fiery tafte ; and it is a laudable way of trying the vigour of Cider 

 by its promptncfs to bum, and take fire, and from the quantity of 

 jiqua-viix which it yields. 



57. I inuft not prefcribe to other Palates, by aflerting how 

 good Cider may be made, or to compare it with Wines : But when 

 the late King (of bleflbd memory) came to Hereford in his diftrefs, 

 and fuchoftheOY/'/r^of Worcejierpire aswere brought thither as 

 Pri finer s t, both King, Nobility and Gentry, did prefer it before the 

 beft Wines thofe parts afforded ; and to my knowledge that Cider 

 had no kind of Mixture, Generally all the Gefitry of Hereford- 

 jhire do abhor all mixtures. 



Yet if any man have a defire to try conclufions, and by an harm- 

 \ek Art to ccnveit C/V/er into rich Canary-ivine '^ let the Cider he 

 of tile former year, A/afiulinc and in full body, yet plcafant, and 

 well tafted of the Apple : into fiich Cider put a jj'oonful, or fo, of 

 the Jpirit of Clary, it will make the Liquor fo pcrtedtly to refemble 

 the very beft Canary , that few good and cxercis'd Palates \n\\ be 

 abletodiftinsuiih it. E SIR 



