vu 
PREFACE, 
ing a Sugar Syrup with Brandy, and adding it to 
a Cafk of Cyder, it will improve it to the higheft 
Degree in Pleafantnefs of Tafte, and of Strength $ 
the firft of which Qualities I deny ; for there is 
no Ingredient, whatfoever can improve the ex- 
cellent natural Tafte and Quality of genuine, 
intire, neat Cyder when it is in its beft Condi- 
tion, for then it may be faid to vie with French 
Wines ; on the contrary, I am fure, that no 
Sugar or Brandy, nor any other Ingredient that 
is pretended to make this mod noble delicate 
Liquor better than it is, can do it, but will in 
fome Degree alter its fine Flavour for the worfe. 
Yet is this Brewage or Mixture much put in 
Practice, particularly in London , for giving their 
London made and Herefordjhire weak Cyders a * 
more pleafant Tafte, and a more durable ftrong 
Body. Hence it is that I think myfelf obligated, 
for the Benefit of Mankind, to make this mod 
rich, racy, ftrong Liquor more publickly known 
than now it is* that although the Southerns 
Cyder has commonly a little roughifh Tafte, yet 
is fo ftrong, and pleafant withal, that it (hould 
engage all that can afford it to enjoy it, prefe- 
rable to all Liquors whatfoever. 
And therefore it is now the Concern of 
many Gentlemen, that they have omitted plant- 
ing Orchards with the right Sort of Cyder 
Apple-Trees, and Perry Pear-Trees 3 relating to 
which a Herefordfhire Gentleman, who has tra- 
velled much, and is well acquainted with the 
beau Monde , told me, that Doctor Boerhuavc 
A 4 u fed 
