Ofmatyng Cider. 
that the Fruit is inclining to be ripe; for 
after the Kernels are black, the Fruit ought 
to hang on the Trees fome time to perfect 
their Maturity; the Liquor within them 
being better digefted and concodted by the 
vertue of the Sun on the Tree, thanby any 
Artifice whatfbever afterwards. 
On the other hand, be cautious of 
letting Fruit hang on the Trees too long, 
left they grow pulpy, which fome Summer- 
Apples and Pears are apt to do: it fb u- 
nites the Juice with the flefhy part of the 
Fruit, that it is difficult to feparte the one 
from the other. 
When your Fruits are in a good condi- Gathering 
tion as to Maturity, and the weather fair ,of *>•«»*. 
then gather them by hand; which if your 
ftock be not greater than your number of 
hands, is a much better way than to beat or 
fhake them down ; but if your ftock ex¬ 
ceed, then fhake them down, fb that the 
ground be dry. For this purpofe low 
Trees are to be prefer’d, as before was ob- 
ferved. 
If any of your Fruit happen to be bro¬ 
ken, lay them bythemfelves, an ordinary 
bruife not much injuring the Fruit; but 
where the skin is broken,the Spirits exhale, 
for the bruifes beget a fermentation, after 
which 
