25 Jphoriffffs concerning Cider. 



and this was the frequent ufe of moft men in the more Southern. 

 and IVelferit parts oi England alfo. Now when Cider is thus ufed, 

 it is no wonder that when they came to broach it, they for tlie 

 moft part found their Vepin-cider not fo pleafantas their MoyUat 

 Red-Jirake-cider -^ but to them itfeenieda wonder, becaufe they 

 did not know the reafon of it (which fliall be my next work to 

 make out) for till they knew the reafon of this efe£f, they had no 

 caufe but to think it was the nature of the feveral jippkt that 

 produced it '■, and confequently to prefer the Hard-appk-ci' 

 der, and to ufe the other Apples (which were good to eat ratp) 

 fortheTable : which was an ufe not lels neceflary, and for which 

 the hard-apples were totally improper. 



To my third Aflertion, which is, that in HerefordJIme they knew 

 not what was the true caufe why their Tepin-Cider (for by that 

 name I fhall generally call all forts of Cider that is made of Apples 

 good to eat raw) was not, as they ufed it, fo good as the Cider 

 made o( hard-apples (for by that name, for brevities fake, I fliall 

 call the Cider oi Moyk^ Red-jirake, and all other forts of harjhAp' 

 pies, not fit to cat raw.) Firji, I fay, for all liquors that are Vinogs^ 

 the caufe that makes them fometimes harder or left pleafant to the 

 tafte, then they were at the firft prefiing , is the too much^r- 

 menting : If Wine or Cider by any accidental caufe do ferment 

 twice it will be harder then if it had fermented but once \ 

 and if it ferment thrice , it is harder and worfe then if it 

 had fermented but twice ; and Co onward, the oftner \t ferments 

 and the longer n ferments, it ftill grows the harder. This being 

 laid as a foundation , before we proceed further we muft firft con- 

 fider what is the caufe oi fermentation in Wine , Cider, and all 

 other Vinous Liquors. Which (in my poor opinion) is the grols 

 part of the Liquor, which fcapes in the ftraining of the Cider (for 

 in making of Wine, I do not find that they ufe the curiofity of 

 ftraining ) and which is generally known by the name of the 

 Lee of that (Wineot) Cider. And this Lee I (hall, according 

 to its thicknefs of parts, diftinguifh into the ^r^*/ Lee, and the fiy- 

 ing Lee. 



Now, according to the old method of maJcing and putting up 

 of Cider , they took little care of putting up only the clear part of 

 the Cider into their Veflels or Caskj^ but put them up thick and 

 thin together, not at all regarding thisfeparation •■, for experimen- 

 tally they found that how thick foever they put it up, yet after it 

 had throughly wrought or fermented and was ferled again , it 

 would ftill be clear 5 and perchance that which was put up the 

 fooneft after it was prefled and the thickeft, would, wheo the fer- 

 mentation was over, be the cleareft, the brilkeft, and keep the 

 longeft. This made them confidently believe that it was not only 

 not inconvenient to put it up quickly after the prejjing, but in 

 fome degree neceflary alfo to put it up foon after the prejjing, fo 

 that it might have fo much of the Lee mixed with it, that it might 

 qcrtainly, foon, and ftrongly put it into ^fermentation, as the on- 

 ly means to make it Tpholfome^ clean and brisk,'-, and when it ei* 

 . ther 



