( n8 ) 
A Hertfordshire Farmer s Way of making Cy- 
der for his fmall Family . — This Man rents a 
Farm about thirty Pounds a Year, and keeps 
three Horfes for the Plow and Cart; and, ha- 
ving a fmall Orchard, he generally makes a 
Calk of Cyder in a bearing Year. To do 
which he beats his Apples, and after prefling he 
lets their Juice (land in an open Tub for a Fort- 
night, then draws off the fine Part, and leaves 
the Lee behind. Next, he boils three Pounds 
of ordinary Sugar in three Pints of Water, and, 
when cold, puts it into his Firkin, that holds 
nine Gallons of new Cyder, and thinks it the 
beft of Cyder; for, as he fays, by fuch an ear- 
ly Application of fyrupy Sugar, the firft Sweet- 
nefsof the Sugar is preferved. And indeed this 
Way of dodtoring Cyder is at this Time much 
pradtifea in Hertfordshire by Farmers and petty 
Publicans; the Hint of which, I fuppofe, was 
firfl; taken from what Sir Jonas Moor has pub- 
lifhed. 
How to make Cyder ■ Royal , or double Cyder , by 
Sir Jonas Moor 's Receipt. — Take, fays he, fifty 
Pounds Weight of Sugar, and make it into a Sy- 
rup, thus ; Firfl beat the Whites of 1 5 or 20 Eggs 
well with a Whiik, or wooden Battledore, in five 
Gallons of Water ; then take half this Egg-water • 
and put it into a Kettle, and diflolve your Sugar 
in the fame as it hangs over a moderate Fire; 
keep it ftirring, and as it boils, add more Egg- 
water, and continue adding now and then, as it 
boils, till all the Egg- water is thus employed. In 
* doing 
