Of making Cider. pi 
which, when moft mature, yields a plea- 
fant Drink; if prefled before, yield but a 
crude andlowre Liquor. 
This errour or neglect (occasioned part¬ 
ly becaufe the feverai forts of Apples ripen 
not at the fame time, or tnat the Wind pre¬ 
vents thei. hanging long enough on the 
Trees, or the grofs ignorance of the Ope¬ 
rator, or his covetoufnefs of having more 
Liquor than otherwise he Should expcdt) 
hath not onely been the occaSion of much 
thin, raw, phlegmatick, Sowre,and unwhol- 
Some Ctdcr y but Hath call: a refledion on 
the good report that Cider well made moft 
rightly deferves. 
Therefore, in cafe your Fruit be not ripe^ 
all at onetime, fetedfc fuch forts that are ot 
a like degree of Maturity, and according 
to the quantity of them, proportion your 
Veflels^ For you were better make it at 
feverai times, than Spoil your whole Vin- 
tage. 
Or if the Winds Should beat down many 
of your Apples, and you are unwilling to 
fpoil or loofe them,you may let them lie dry 
as long as you can before you grinde them, 
that they may obtain as great a degree of 
Maturity as theycan, and let thac Cider 
be throughly fermented before it be bar- 
