C 122 ) 
or affifting it without boiling, in the following 
Manner, viz. When you have preffed your 
Apple- Pulp, immediately put about fix and 
lorty Gallons of its Juice into a Hogfhead, 
and as foon as you find it clearifh, (which you 
may difeover by drawing fome into a Glafs by 
a Peg- hole from Time to Time) rack it off in- 
to a clean prepared Calk till it is near full ; 
then, if your Calk holds fix and thirty Gallons, 
put ten Pounds of any Sort of Raifins into Bran- 
dy, and let them foak in it four Days ; at the 
End of which put only the Raifins into the 
Barrel of Cyder, and bung up, leaving a Peg- 
hole open for a Vent, in cafe the Liquor (hould 
ferment, and tap in due Time. 
To fine a Hogjhead of Cyder . — This is but 
little or nothing obferved in the Southams i by 
Reafon they think the Rackings of their Cyder 
gives it a fufficient Finenefs, if it (lands a few 
Weeks afterwards undifturbed in the Cafk. 
However, I fhall here infert two Receipts that 
have been made Ufe of with Succefs, viz. 
When your Cyder has entirely done fermenting 
and fretting, take two or three Quarts, but two 
is enough, of a clean Cyder Brandy, or French 
Brandy, or a clean rectified Malt Spirit that is 
full proof; to the two Quarts add two Ounces 
of beaten powdered Allum, with three Pounds 
of powder’d Sugar-candy, and four or five 
Ounces of Stone-roll Brimflone, and put all in- 
to a Hogfhead of Cyder, with a Pennyworth of 
Cochineal tied up in a Rag. 
A 
