4« 



CONCERNING 



CIDER, 



By Dodtor SMITH. 



)H E beft tiiTi£ to grind the jipfles is immediately 

 from the 'Iree^ fo foon as they are throughly ripe: 

 for, fo they will yield the greater quantity of Li- 

 quor, the Cider will drink the better, and laft long- 

 er then if the Afples were hoarded : For Cider made 

 of hoarded ^/^j/e/ will always retain an unpleafing tafte of the 

 u4pples, efpecially if they coutraft any rottennefs. 



The Cider that is ground in a Stone-cafe is generally accufed to 

 tafte unpleafantly of the Rinds, Stems and Kernels of the Apples j 

 which it will not if ground in a Cafe of Wood, which doth not 

 bruife them fo much. 



So foon as the Cider is made, put it into the Veffel (leaving it 

 about the fpace of one Gallon empty) and prefcntly flop it up ve- 

 ry clofe : This way is obferved to keep it longer, and to prelerve 

 its ^irits better then the ufual way of filling the Veffel q\\\it full, 

 and keeping it open till it hath ^otiC fermenting. 



Cider put into a new Vcflel will often tafte of the Wood, if it 

 be pierced early ^ but the fame ftopped up again, and referved 

 till the latter end of the year, will free it felf of that tafte. 



If the Cider be fliarp and thick it will recover it felf again : 

 But if fliarp and clear, it will not. 



About March (or when the Cider begins to fparkle in the glafi) 

 before it be too fine, is the beft time to bottle it. 



Cider \^\\\ be much longer in clearing in a mild and moift, then 

 in a cold and dry Winter. 



To every Hogfiead of Cider, deiigned for two years keeping, 

 it is requifite to add (about March, thefirft year) a quart oi Wheat 

 unground. 



The beft Fruit (with us in Glocefierjhire) for the firft years Ci- 

 der, axetheRed-Jirake-j theWhiteandKcd Mnfi-apple, thefweet 

 and foure Pepin, and the Harvey-apple. 



Tearmains alone make but a fmall liquor, and hardly clearing 

 of it felf i but, mixed either with fweet or foure Tepins, it be- 

 comes very brisk and clear. 



Miift-appk-cider (though the firft made) is always the laft ripe 5 

 by reafon that moft of the pulp of the Apple pafleth the firainer in 

 prefiing, and makes it exceeding thick. 



The Cider of the Bromshury-Crab, and Fox-whelp, is not fit for 

 drinking, till thefecondyear, but then very good. 



The Cider of the Bromsbury-crab yields a far greater proporti- 

 on o^fiirits, in thediftillation, then any of the others. 



Crabs and Pears mixed make a very pleafing Liquor, and much 

 fooner ripe then Pears alone, O F 



