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•wall} why fhould you not add, the Method of 
making other Sorts of made Wines ? Cyder is 
Apple- Wine, Metheglin Honey- Wine, &c. and 
I hear there is a Cornijh Man has got a Patent 
for making Brandy from Blackberries. — My 
Friend, the Dev onflow e Parfon, obferves, that 
the Cyder that is not fuffered to reft upon its 
Lees for a due Time, and is racked often, and 
too foon, is not fo very wholefome as what refts 
upon its Lees, till the Froft and clear Weather 
comes in for Racking, and is apt to give the 
Cholick. I muft own, I approve of putting 
fome of the carminative Seeds and Spices into 
the Calk with the Cyder. It warms the Li- 
quor ; nor does it fubjed the Cyder to be fo 
windy as it ufually is, and it likewife prevents 
it giving the Cholick, &c. But the Addition of 
a little Mufk gives Wine or Cyder a pretty Fla- 
vour, efpecially fweet Wines, or fweet Cyder, 
Clary or Rafberries ; the laft is a fine Thing for 
flavouring all Sorts of our Englifh made Wines 
or Cyder, preferved with a little Sugar in Bran- 
dy, a Pint or a Quart of which will be fufRcient 
for a Hogfhead, after racked and fined down 
with a Dozen Egg- (hells, all well beat up wi-h 
two or three Ounces of Ifinglafs diflblved in a 
Quart of Cyder and a Quart of Sheeps Blood ; 
this laft fines down Wine and Cyder, mellows 
it, foftens it, and renders it very wholefome on 
all Accounts. This for a Angle Hogfhead, and 
a Quart of Rafberry Brandy, crowns the Whole, 
after well working it with a Stick fiat to toe 
