( III ) 
may be prick’d before you are favoured with 
the like Opportunity, and then, very likely, it 
may be too late for its Recovery. Therefore, I 
think, too much Care cannot be made Ufe of 
in the Management of this excellent Liquor, 
efpecially in the racking it off as foon as poffible ; 
for, by fo doing, the Fermentation will be lef- 
fened, as I have before obferved. When it is 
racked off, take Care the Cafk it is put in 
is thoroughly fweet, and fill it near full, but fo 
as to give the Bung full Liberty; and if you 
have not a fufficient Quantity of rack’d Cyder 
to fill fuch a Cafk, it is better to let all the grofs 
Lee Fart remain behind, than to take any of it 
to make up your Quantity for this Purpofe; and 
when the fineft Part is thus rack’d off, the foul 
Part fo feparated fhould be fined down for pre- 
fent drinking; and if this is cleverly done, there 
will not be much of it wafted. 
How the Southams Cyder ijl makes a fweet Cy- 
der of rough Cyder . — The fecond, third or fourth 
Racking is performed as the firft is*, but we 
reckon, that twice racking of Cyder made from 
moderate rough Fruit is fufficient, unlefs we 
chufe to have it very fweet ; for the oftener it is 
racked the fweeter it will be, provided it is done 
in due Seafon; for if the Fruit was hoarded as 
I have directed, and the Cyder racked often 
enough, the rougheft Cyder may be made mel- 
low and fweetifh. But as much racking of 
Cyder weakens it, fo no more fhould be ufed 
than it requires ; for 1 have known fome of 
our 
