Aphorifnjs concerning Cider. 



ty five BvJIiels may make a Hogfieadf after which mellowing pro*- 

 ceed thus. 



1 . Pick^ and clear your Jpples from their Stalks^ leaves, woazi- 

 ttefs, or any thing that tends toward rottennefs or decay. 



2. Lay them before the ^one in the Cider-mill ^ov elle beat them 

 fmall with Beaters (fuch as Paviers ufc to fix their pitching) in deep 

 troughs oi Wood ox Stone^ till they are fit for the Prefs. 



3. Having laid clean n>heat-Jiran> in the bottome of your Prefer 

 lay a heap of bruited Apples upon it, and fo with fmall handfuls 

 or vpi^s ofjirarv, which by twifting takes along with it the ends 

 of the iiravp laid firft in the bottome, proceed with the bruifed 

 Apples, and follow the heaps with your twifted //r^w, till it comes 

 to the height of two foot, or two foot and a half 5 and fowith 

 fome firarv drawn in by tvpijiing, and turned over the top of it 

 (fo that the bruifed Apples are fet as it were into a deep Cheef-vat of 



Jirarp, from which the Country people call it then Cider-cheefe") let 

 the board fall upon it even and flat, and fo engage the force of 

 your skrerp or Prefs fo long as any Liquor will run from it. Inftead 

 of this Checje others ufe baggs of Hair-cloth. 



4. Take this Liquor thus forced by the Prefs, andjirain it tho- 

 row a jirainer of hair into a Vat, from whence ftraight (or that 

 day) in pails carry it to the Cellar, tunning it up prefently in fuch 

 Vejjels as you intend to prelcrve it in ^ for I cannot approve of a 

 long evaporation o£Jpirits, and then a difturbance afirer it fettles. 



5. Let your VeJ/els be very tight and clean wherein you put your 

 Cider to fettle : The bcft form is the Stund or Stand, which is fet 



upon the lefler cndj^om the top 

 tapering downwards ; as fuppofe 

 the head to be thirty/ inches dia- 

 metre, let then the bottome be 

 but eighteen or tveenty inches in 

 diametre 5 let the 'Tun-hole or 

 Bung-hole be on the one fide out- 

 vpards, toward the top. The rea- 

 fon of the goodnefs of this form 

 of Vejfel is, becaufe Cider (as all 

 ftrong Liquors) zitev fermentati- 

 on and working,contra61:s a cream 

 or sk^in on the top of them, which 

 in this form of Vejfel is as it finks 

 contra&ed, and fortified by that contradtion, and will draw frefh 

 to the lafi: drop 5 whereas in our ordinary Vejjels, when drawn 

 out about the half or middle, this skin dilates and breal{s, and 

 without a quick draught decays and dies. 



6. Referve a Pottle or Gallon of the Liquor to fill up the Ve£el 

 to the briin of the Bung-hole, as oft as the fermentation and work- 

 ing leflens the Liquor, till it hath'done its work. 



7. When it hath complcated its v/ork, and that the Vejfel is fil- 

 led up to the bung-hole, ftop it up clofe with well mix'd clay, and 

 well tempered, with a handful o£Bay-falt laid upon the top of the 



clay. 



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