Aphoriffftf concerning Cider. 22 



ther did not (or that they had reafbn to doubt) that it would not 

 work or ferment ftrongly enough, they have ufed to put in Mh* 

 fiard or lome other thing of like nature to increafe the fermen' 

 tation. 



Now that which in Cider of Pefins hath been a caufe of greater 

 ferrhetitatmt then in Cider of hard-apples^ being both uied alter th« 

 former method, is this, that the Pepint being a foftcr fruit arc 

 in the Mil/ bruiled into (rnallcr ^^r^/c/e/ then the harder forts of 

 jlpples i, and confequently more of thofe fmali parts pafs the 

 (trainer in the Pepin-cidcr then in the Cider of hard-apples^ which 

 caufeth a (tronger fermentation , and (according to my former 

 principle) a greater lofs of the native fweetnefs then in that of 

 Hard-apple-cider -J and not only fo, but the Lee of the Hard-appk'- 

 cider being compounded of greater particles then the Lee of the 

 Pepin-cider^ every individual /^^rf/c/e is in it felfof a greater weight 

 then the particles of the Lee of the Pepin-cider 5 and confequently 

 lefs apt to rife upon fmall motions, which produccth this efFed 5 

 that when the fermentation of the Hard-apple-cider is once over, 

 unlcfs the Veflel be flirred, it feldom falls to a fecond ferment atif 

 on'^ but in re/)/«-«<^er it is otherwife : For if the gr^/? Lee be flill 

 remaining with the Cider ^ it needs not the motion of the VefTel 

 to caufe a new fermentation^ but every motion of the Air by a 

 change of jre^^Aer from dry to moift will cunfe anew fermentati'- 

 on, and ccxifequently make it Work till it hath deftroyed it felf by 

 lofing it's native fweetnefs. And this alone hath been the caufe, 

 why commonly when they broach their Pepin-cider they find it 

 fo unpleafant, that generally the Hard-apple-cider is preferred be- 

 fore it , although at firft it was not fo pleafant as the Pepin-cider. 

 Yet after this mifchief hath prevailed over the Pepin-cider, it is no 

 wonder to find the Hard-apple-cider remaining not onely the 

 ftronger, but even the more pleafant tafted. This to me feems 

 fatisfaftory for the difcovery of the caufi, why in Herefordjhire 

 the Hard-apple-cider is preferred before the Pepin-cider. But per- 

 haps it may by fome be obje&ed, that they have before the ten 

 years, in which you pretend you found this to be the caufe of fpoil- 

 ing the Pepin-cider, been in Herefordjhire, and tafted the befl Cider 

 that Country did afford 5 and yet it was not like the Pepin-cider 

 they had before then tafted in other parts. To this I do anfiner, 

 atprefent, briefly, that by fome miftake, or chance, the maker of 

 th\s Pepin-cider, which proved good, had done that, orfbmewhat 

 like that, which under the next Ajfertion I fhall fet down, as a 

 Method to cure the inconveniences which happen to Pepin-cider^ 

 by the fuffering it to ferment too often, or too ftrongly 5 but till 

 that be explained it would be improper to fhew more fully what 

 thefe particular accidents might poflibly be, which (without the 

 intention of thofe perfons which made the Cider) caufed it to 

 prove much better then their expeftation, or indeed better then 

 any could afterwards make : they poflibly affigning the goodnefs 

 of that Cider to fomewht that was not really the canft of that 

 effea. 



To 



