C I2 4 ) 
and make Persons more cheerful and merry, 
frantick or mad ; but Cyder abounding 
more with a vifcous Phlegm than Wine, 
will therefore nourifh more, and its Nutri- 
tion be of longer Continuance, though not 
equal to pale Ale. 
The Properties and Effefts of Cyder differ 
according to the Difference of the Fruit it 
is made of, its Preparation, Keeping, Age, 
and Body. The greateft Part is made of 
harfh, wild, common Apples, fuch as grow 
plentifully in the Fields of Hereford (hire. 
Wore eft erftnre , and Gloucejierjhire ; fome is 
made of fine Table Fruit, as Golden, Ken - 
tift\ and Kerton Pipins, Pearmains, &c. and 
fome of a Mixture of thefe Fruits. That 
is the befi: Cyder which has mod Plenty of 
effential Salt and Oil, and thefe well atte- 
nuated, diffolved, and rarefied by Fermen- 
tation, till they be reduced to fuch fubtile 
Parts as afford a Spirit like that of Wine or 
Ale. What is made of wild, har/h Apples, 
will keep longer than the fweet Cyder 
which is made of Table Fruit, becaufe it 
has much more effential Salt, which is its 
tartarous Part, and gives it its rough Tafte. 
This Plenty of Tartar breaks and diffolves 
the Sulphur into very fmall Particles, and 
reduces 
