( ”9 ) 
doing this the Egg-Water will raife a Scum, 
which you mud take off from Time to Time, 
till the Liquor is cleared from all its Filth, 
which is only the Defign of thus making Ufe 
of Whites of Eggs. Then put in more Water, 
enough to make it boil to a clear Syrup, of the 
Quantity aforefaid ; and, when it is cold, it muft 
be put into your Hogfhead of Cyder in the fol- 
lowing Manner, viz. When your Cyder is done 
fermenting and hiffing, which you may eafily 
know by laying your Ear to the Bung-hole 
(having been rack’d off for the lad: Time) then 
take two Gallons, more or lefs, of this Syrup, and 
mix it with as much clean Brandy, (whereof old 
Molafles is the bed this Side of French Brandy.) 
This Mixture dir well into your Hogfhead of 
rack’d Cyder, and bung up diredly, then give 
it three or four Months Age before you tap it. 
If the Cyder is to tade like Sack, mix twenty 
Quarts of the Syrup with twenty Quarts of 
Brandy, and dir it well into the Hogfhead of 
Cyder j but if it is to tade like French White- 
Wine, lefs, or none at all. For this Purpofe 
coarfe Sugar will do as well as finer, becauie, 
by thus clarifying it, it will be equally as good, 
only with this Difference, that white Sugar will 
keep the Cyder pale, and the coarfe browner. 
Thus, the Knight fays, fuch Syrup will dand 
• you in but Four-pence or Five-pence a Quart, 
and, being a pure, refined Syrup, it will prove 
wholefome and nourifhing, and as palatable.. 
1 4 Ho w 
