vm 
PREFACE. 
ufed to call Cyder Apple- Wine; and that at 
this Time many Gentlemen in England keep 
Cyder in their Houfes; and own they did not 
know the Value of it formerly, nor that Apples 
which are the worft for eating* make the belt 
Cyder. 
The Southams Cyder does not ftand in Need 
of any afiiftant diftilled Spirit to make it ftronger 
than it is ; for as no additional Ingredient can 
give this racy Liquor a finer Flavour than it na- 
turally has from the Apple, lb no Strength ad- 
ded to it, can be better adjufted than its own, 
for common drinking. But if a Perfon thinks 
fit to have it ftronger ftill, it may be done more 
than by oneWay in a very palatable, and very 
wholefome Manner, free of any Sugar, Molaf- 
fes, or Raifins, or any other Sweet whatfoever ; 
for Sugar is juftly deemed an Acid, and plainly 
proved to be fuch, from the common Practice 
of making one of the Charpeft and belt of Vi- 
negars with it, which is done by mixing Sugar 
with Water, and letting it ftand fome Time in 
the Sun in a Calk or Bottle. This, I fuppofe, 
Sir Jonas More was a Stranger to, and fo was he 
to the Nature of the Southams Cyder Apples, 
which, when he publilhed his Method of im- 
proving Cyder by Syrup of Sugar and Spirits, 
was very little known. 
But now, fince great Numbers of Hoglheads 
are every Year brought by Sea to Cotton s, Cham- 
berlain's, and Beal s Wharf in Southwark from 
the Southams , the Virtues of this ftrong, excel- 
lent 
