Aphorifms concerning Cider. 27 



(ecure it is fo far of the fame temper with the firfl: boHle. And 

 then tilt the Vejjelj but draw no more in three or four hours at 

 thelcafi: after, and fet them by themfelves, that fo, if you pleafe, 

 you may three or four days after pour them off into other bottles^ 

 and leave thegroji behind : And by this means though you have a 

 lefs number of bottles of Cider then you had , yet this will conti- 

 nue good, and neither be apt to ^, nor have a ye^/«/e»/ in the 

 bottle, which after the firft^/<?/ is filled will render all the reft of 

 the bottle thick and muddy. 



By all this which I have faid, T think it may be made out that 

 thofe perfbns which I mentioned in the end of the laft Parrdgraph, 

 that Ibmetimes had Pepin-cidcr better then ordinary, and indeed 

 then they could make again, were beholding to chance for it , ei- 

 ther that their Jpples were not fo full ripe at that as at other 

 times, and fo not bruifed into fo fmall parts --, but the fermentation 

 was ended in the ^ej/el, and the Lee being then groj^ fetled before 

 the Cider hadfermented Co long as to be hard . 



Orelfe, byfome Accident they had not put itfb foon into the 

 Vejjel, but that in part it was fetled before they put it up, and the 

 grofleft part of the Lee left out of the Vejjel. 



Or elfe, the Bnng being left open fome part of the j^irits evapo- 

 rated ; and that made the fermentation the weaker, and to laft 

 the lefs time. 



Or elfc, they put it up in fufili afeafon that the weather conti* 

 nued cold and fiojiy till the fermentation was quite over s, and 

 then it having wrought the lefs time, and with the lefs violence, 

 it remained more pleafant and rich then otherwife it would 

 have done. 



Now for the /7«/e of making Pepin-cider, I chufe to do it in the 

 beginning of November, after the Apples had been gathered and 

 laid about three weeks or more in the loft, that fb the Applet 

 might have had a little time to frveat in the houfe before the Cider 

 was made , but not too much ^ for if they be not full ripe before 

 they he gathered, and not fuffered to lye a while in the heap, the 

 Cider will not be fo pleafant; and if they be too ripe when they 

 zte gathered, or lye too long in the ibe^j? , it will be very difficult 

 to feparate the Cider from the gro^'^ Lee before the fermentation be- 

 gins : and in that cafe it will work fo long that when it fines the 

 Cider will be hard x, for when the Apples are too mellovo , they 

 break into fo CmdWparticks, that it will be long before the Lee fet- 

 tles by xt^voeight only: and then iS\e fermentation xn-x^ begin be- 

 fore it befeparated, and fodeftroy your intention of taking away 

 the grof Lee. And if the Apples be not mel/orv enough, theCider 

 will not be fo pleafant as it ought to be. 



This being faid for the time of making the Pepin-cider , may 

 (mutatis mutandis) ferve for all other forts of Summer-fruit i, as 

 the Kentjfi-codling, Marigolds, Gilly-fowers, Summer-pearmains, 

 Summer-pepins , HoUand-pepins, Golden-pepins, and even fVinter- 

 pearmains. For though they muft not bemadeatthe (ixmetime 

 of the^e^r , yet they mufl be made at the time when each rc- 



F fpedive 



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