( 20 5 ) 
reduces it to a fubtile Spirit, which abounds 
in this Liquor, and is retained by the fine 
Salts, fo that this Cyder neither dies, cor- 
rupts, nor turns rancid fo foon as the other. 
For the like Reafon it requires to be longer 
kept before it come to Perfection, that is, 
before it depofite its Tartar and Faces , and 
reaffume its Spirit from the Mother. But 
fweet Cyder having more and groffer Oil, 
and lefs effential Salt, the laft is not fuffi- 
cient to excite a compleat Fermentation, 
i. e . to attenuate and diffolve the Oil by 
ftrong repeated Occurfions and Collifions $ 
nor does their Action upon one another 
break and ftrip them of their Vifcidities 
which {heath them ; for which Reafon this 
Cyder gives no Pungency to the Taffe, nor 
Irritation to the Stomach, it dies foon, or 
becomes rancid and four j the fubtile Salts 
and Sulphur, or Spirits, are not in full Pro- 
portion intermixed with the Liquor, to pre- 
vent the active Attradfon of the different 
Principles ; but either the few fubtile Spirits 
are united again with the Salts, and fo the 
Liquor turns four, or they exhale and leave 
it vapid and dead. Very watery and infipid 
Apples yield a taftelefs Cyder, which foon 
become flat and thick, becaufe the Salt and 
Oil 
