( ”7 ) 
long as the firft made purer Sort, therefore fhould 
be drank firft out. Thus the ill Qualities of 
the old Cyder is carried off by the Help of a new 
Pumice, and a new Fermentation. 
To prevent Cyder , and keep it from fretting or 
fermenting too much . — Prevention is better than 
Remedy ; therefore gather no Apples before they 
are ripe, nor make Cyder of them before they 
have thoroughly fweated, for thefe are the 
chief Reafons and Caufes of too much hiding, 
fretting, or fermenting. But if your Apples 
ihouid happen to be in this Condition, rack- it 
off into another Cafk, and do the fame again 
in about a Fortnight’s Time. If the Veilcl is 
Brim full of Cyder it will fret the more, for 
which Reafon let it want one or two, three 
or four Quarts. And left you have ftopt up or 
bung’d the Calk before the Cyder has done fer- 
menting, open the Bung once in two or three 
Days to examine it, and if it is not thorough- 
ly quiet, leave it open a little While at a Time; 
for although cold Weather, or a cold Place 
may keep the Cyder back from fermenting, yet 
it cannot hinder it a very long Time, for this 
Liquor abounds with fuch a Quantity of exalted 
Spirits, that it will bring itfelf into a Fermen- 
tation in a Cellar of Clay in Time. And fo 
prone is Cyder to this, that even its weaker 
Part, or what w r e call Pomepirk, or Water- 
Cyder, will do the fame, and that too often in 
Extreams. 
i j 
A 
