( 108 ) 
their Expence, Labour and Care, will bring 
them under a Lofs rather than a Profit. Hence 
it appears how neceflary it is to publifh experi- 
enced Rules, and (hew the ffiorteft and cheapeft 
Ways of making Cyder to the greateft Advan- 
tage. It is one principal Help towards ferment- 
ing Cyder, if it requires it, to affift it with 
Warmth ; therefore fome heat a little Parcel, 
and put it to the reft; and, covering the Cyder 
from the Prefs in a Tub or Vat, it has caufed a 
Fermentation of it, and thereby a Separation of 
its grofs Lee, making it much fitter for Frefer- 
vation ; for Cold retards it, and for this Reafon 
it is that cool Cellars hinder much the Fining 
of Cyders, when a Place more expofed to the 
Sun, or other Warmth, has much fooner fer- 
mented it, and made it become fine. Again, 
fome advife to let the grinded Apples lie four 
and twenty Hours before they are prefled, for 
giving the Cyder a more amber bright Colour, 
and for leffening its Fermentation afterwards. 
So, if Apples are over-ripe and mellow, they 
ad vile to add to each twenty Bufhrls of their 
Stampings and Grindings, fix Gallons of pure 
Water poured on them as foon as beaten or 
ground; and altho* the Cyder be the weaker for 
it, it will prove the pleafanter; for over-ripe 
mellow Fruit part with fo much of their loole 
Subftance in the Difcharge of their Juice, that 
it will be difficult to fe pa rate the Liquor from 
its Lee ; and the more Lee' the new Cyder or 
Mure has in ir, the more furious will be the Fer- 
mentation ; 
