( 8 S ) 
"Never therefore put Cyder into a Malt Liquor 
Cafk. If you do, it will certainly give it a dis- 
agreeable Tafte, and caufe it to turn eager be- 
times, becaufe Malt Liquor is diredly contrary 
in its Nature to Cyder; notwithflanding all the 
Care that is taken in order to prepare fuch a 
Calk for its Reception ; for all Malt Liquor, 
efpecially ftrong Beer or Ale, leaves fuch an Ef- 
fect of its Quality in the Wood as is hardly to 
be got out by any Means; therefore take Care 
to provide a good White-wine, or Red-wine 
Calk, if you have not the true Cyder Sort : 
Or, in cafe thefe cannot be got, procure a good 
new Cafk well feafoned, which, if rightly ma- 
naged, will hardly affed the Cyder the firft 
Year at all. Cyder is fo tender and pure a Li- 
quor, that even a Wine Calk, that is reckoned 
the bell: of any Cafk that had Liquor in it be- 
fore, affeds the Cyder in a fmali Degree the 
firft Year, tho’ it be fo little as not to damage 
it. A White-wine Calk is better than a Red- 
wine Calk. Always obferve, that as foon as 
the Cyder is drawn off, to wafh the Calk very 
well with cold Water, and then well dry it, 
and keep it-fo that it mould not; for a mouldy 
Calk, if not well cured, will damage the Cy- 
der. To prevent which, our Southams Cy- 
clerids make it their common Pradice to take 
the Head out of any Calk when we have any 
Sufpicion of its Foulnefs, and wadi its Inlide 
very clean, not letting any Part of it efcape. 
This done, we take a little Straw, fet it on 
G 3 fire. 
