9 2 
of waking Cider. 
rel’d, according to the Rules hereafter fet 
down, and not kept too long, to acquire 
too much acidity. 
Let not any think that they advantage 
themlelvcs any thing by mixing unripe 
with ripe Fruit, or by grinding their Ap¬ 
ples too foon 5 for they were better lofe 
a part of their Cider, than fpoil the whole. 
To prevent which ill effeft, let your 
Fruit be through ripe; which is known, 
Firft, By the colour of them, if you are 
acquainted therewith, elfe that may de¬ 
ceive you; fome Apples appearing brighter 
before they areripe, than otherswhen full 
ripe: the lame may be obferved in Pears , 
and efpecially Cherries ; fome forts requi¬ 
ring twelve or fourteen days throughly to 
maturate them after they feem to be as ripe 
as the ordinary Flanders. Secondly, By 
the knell, moft dpplcs and rears calling a 
fragrant Odour when ripe, and is a very 
good lign of their maturity, although fome 
Apples and Pears have but little fmell; and 
yet make excellent Cider. Othersalfo have 
a ftrong mellow feent, as feveral early 
Summer Fruit, and yet yield a lharp liquor 
unlcls cautioully made. Thirdly, By the 
blacknels oi their Kernels, which when 
they are of that colour, it doth fignifie 
